The whole house smells beautiful, soft, rolls stuffed with old, salty cheese… Everyone has their own recipe for rolls, the classic, homemade ones, and this is how we make them.
800 g of soft flour type 400 + for sprinkling and mixing
400 ml of warm water
100 ml of oil
10 g of dry yeast
1 tablespoon sugar
1 tablespoon salt
2 whole eggs
1 tablespoon milk
Hard semi-fat old salted cheese was used for the filling. We specifically used sliced semi-fat Zlatiborac cheese.
We will separate one egg yolk and milk because we will need it later.
Soak yeast, sugar and one tablespoon of flour in a little warm water (about 150 ml), and leave it to work for 10-15 minutes.
Put half a measure of flour (about 400 g) in a larger bowl, then add salt and mix.
Then add the yeast, the rest of the water, almost all the oil and two egg whites and yolks, and make everything well with a food processor.
Gradually add the rest of the flour and knead the dough.
Exactly 800 g of flour was used.
Finally, pour the dough with what little oil is left, mix it a little more, so that the oil is on all sides of the dough, then cover the bowl with a cloth and leave it in a warm place for an hour to rise.
After an hour, take out the dough on a floured work surface (we use a separate flour), then mix the dough lightly.
Do not knead long and much.
Divide the dough into as many rolls as you want to get.
If you divide it into smaller parts, the rolls will be bigger and vice versa.
Shape each piece of dough into a ball, then place it sideways on a floured surface.
Take the dough one by one and roll it out in a circle, as much as the dough allows, do not force.
If he doesn’t want to stretch and returns a lot, leave him to rest for 10 minutes, and only then stretch.
Cut the resulting circle into triangles. Bigger triangles – bigger rolls.
Fill with cheese as desired. If you put small cheese, be sure to salt it, feta is also great.
Roll up the rolls and place on a greased baking sheet.
When you fill the first tray, cover it with a cloth, then let it stand while you roll out the rest of the dough, for about 20-30 minutes.
When you are done with the rest of the dough, the first tray is ready for coating. Whisk in the milk and egg yolks that you left earlier and coat the rolls.
Sprinkle with sesame, flax, cumin or whatever you like.
Turn on the oven to heat to 200 degrees, so that the rolls just stand that long.
When you put them to bake (the first tray), the rest of the rolls are ready for coating.
Coat them as well as the first ones and let them stand until the first baking sheet is baked.
We baked for 25 minutes.
Finally, if you want crispy, just cool them and serve, and if you want soft on all sides, then brush them thinly with oil.