I didn't even know how to call it correct, in fact there is something in between the bread and cheese dinner rolls with the smell of herbs. The way of assembly and serving is very convenient and interesting, of course you can also cut slices, we preferred to break each roll separately.
It goes perfectly with a soup, but also as such, possibly with a salad next to it - it is fluffy, tender, flavored with holes from melted cheese.
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In a deep bowl, dissolve the yeast with the sugar and warm water (be careful not to be hot), leave for 10-15 minutes until it starts to froth.
After this time add the oil and salt, mix.
Add flour and knead the dough.
Leave it in the bowl for about 1 hour to increase - it will almost double its volume.
After 1 hour, knead it a little more on the table sprinkled with flour, so that it is smooth and beautiful.
Let it rest for 10 minutes.
Spread a large sheet of dough about 3mm thick from the dough above.
Sprinkle the dried herbs on top.
Then cut the dough sheet into medium squares, in the middle put a little grated cheese.
And roll each square as tight as possible.
Arrange the rolls in a pan greased with a little oil.
Mine fit perfectly in a 28cm diameter tray.
Grease with beaten egg and sprinkle sesame seeds on top, leave to rise at room temperature for 30 minutes.
Notice that after it grows, even any gaps between the rollers will close.
Bake for 35-40 minutes in a preheated oven at 150-180 degrees.
If it browns too quickly, put an aluminum foil on top, but always leave it in the oven.
When ready, cover the tray with a kitchen towel and leave for 10 minutes.
Be careful not to leave bread in the pan for more than 10 minutes, it will steam too much and not be wet.
Take it out of the tray on a plate and let it cool - it is delicious and hot and cold, we broke the pieces of rolls from it.
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