Easy Stuffed Bread Rolls

If you choose to fill the pies with cabbage, I recommend cooking the cabbage first, so that it has time to cool well.

So, in a frying pan, cook the onions, sliced, in a little oil.

When the onions start to brown, add the finely chopped cabbage.

Stir and let simmer over medium-low heat.

When it browns a bit, add salt and pepper to taste.

Don't forget to stir periodically. Turn off the heat when it's done.

Combine water with oil and salt.

Add the flour and mix well with a spoon or spatula. The dough does look soft, but don't worry, that's how it should be.

It's also a bit oily, because of the oil in it. Turn the dough out onto the table sprinkled with flour. Knead for half a minute.

Let rest for 15-20 minutes.

After this time, dust with flour and knead the dough for a short while. Allow it to rest for 10 minutes.

Then, cut into 12 equal pieces.

Spread each piece out into small rectangles, using flour and a rolling pin.

Put the filling over, about one tablespoon, cabbage or cheese.

Now we roll them up - close the edges and fold.

Roll them up tightly.

Make 12 logs in this way and arrange them in an oven sheet. Brush with egg yolk and, optionally, sprinkle with sesame or poppy seeds on top.

Bake in the preheated oven at 200 degrees C for 35-40 minutes, until nicely browned.

Let cool a bit.

Savour with great pleasure.

Enjoy!