Ingredients
●
Active dry yeast
10 g
or 25g fresh bakers yeast
●
Olive oil
30 ml
or plain oil
●
Herbes de Provence
2 tsp
or any herbs you like - oregano, parsley, marjoram, basil, etc.
●
Sesame seeds
1 tbsp
optional, you can omit it or replace with poppy seeds
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Step by step
Step 1
In a large bowl, dissolve the yeast with the sugar and warm water (ensure the water isn't too hot), and let it sit for 10-15 minutes until it begins to froth.
Step 2
After frothing, add the oil and salt, then mix well.
Step 3
Introduce the flour and knead the dough until smooth.
Step 4
Allow the dough to rise in the bowl for about 1 hour until it nearly doubles in size.
Step 5
After 1 hour, briefly knead the dough again on a floured surface until it's smooth and formed. Let it rest for 10 minutes.
Step 6
Roll out a thin 3mm sheet of dough from the prepared dough. Sprinkle with dry herbs.
Step 7
Cut the sheet into medium squares, placing a portion of grated cheese in the center of each square.
Step 8
Roll each square tightly.
Step 9
Arrange the rolls in a pan lightly greased with oil. My rolls fit neatly in a 28cm diameter tray.
Step 10
Brush with beaten egg and sprinkle sesame seeds on top, letting them rise at room temperature for 30 minutes.
Step 11
Notice that once risen, any gaps between the rolls will disappear.
Step 12
Bake in a preheated oven at 150-180 C degrees for 35-40 minutes. If browning too quickly, cover with aluminum foil, but always leave in the oven.
Once done, cover with a kitchen towel and allow to sit for 10 minutes.
Step 13
Ensure not to leave the rolls in the pan for over 10 minutes as they may become too steamed.
Transfer to a plate to cool.
They are delicious both warm and cold, best enjoyed by breaking apart each roll.
Enjoy!
Quantity:
1 kg
Prep time:
35 min
Difficulty:
easy
Ready in:
60 min
Publish date: