There are so many ways to enrich and serve this cute little roll bread:
It can be plain or filled with sweet or savory filling.
It can be used as sandwich bread, a snack, along with appetizers, or as any other"regular" bread.
It stays soft for days, but I personally go for eating it while still warm, as it's the most delicious then.
Once cooled, you can freeze it and store it up to several months!
All of these facts (and more) make this bread a perfect choice for you!
You'll get approx. 50 pieces of this pastry out of these ingredients:
- approx. 1 kg flour
- 250 ml milk
- 250 ml water
- 250 ml oil
- 40 g fresh yeast OR 15 g dry yeast
- 3 eggs (divided)
- 1 teaspoon salt
and:
- 150 g butter (softened)
- 1/2 teaspoon salt
- 150 ml water
- sesame seeds (optional)
- filling of your choice (optional)
Directions:
- Dissolve fresh yeast in warm milk and set aside for a couple of minutes until yeast activates. Skip this step if you're using dry yeast, and go to step 3.
- Separate 2 of the eggs into whites and yolks. Lightly beat the egg whites and the remaining whole egg. Set aside the two egg yolks: you'll need them before the end.
- In a bowl, combine oil, beaten eggs, milk and yeast, salt and warm water. Add half of the flour and start kneading. Gradually add more flour as you knead, until you get smooth and soft dough. You may need a bit more or a bit less flour than listed above.
Note that you can substitute milk with water and vice versa. - Cover the bowl with a kitchen towel and set aside to rise. One it has doubled its volume, re-knead it and let it rise once again.
5. Tear up the dough into walnut-sized pieces. Shape each piece into ball and roll it out to 2 mm thickness onto a lightly floured surface using a rolling pin. Spread some butter (approx. 1/2 teaspoon per roll). Put some filling on the one side (if desired), and use a small knife to nick it on the opposite side (see photo below). Make a loose roll starting from the uncut side.
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- As for the filling, this time I used small pieces of cheese, but as I said, you can make them plain or use any other filling you can imagine, savory or sweet. I would recommend you to use not more than 1 teaspoon of filling per roll.
7. Now, it's time to use the remaining egg yolks from step 2. Beat them with a fork.
In a separate small bowl combine 1/2 teaspoon of salt and 150 ml water.
Brush each risen roll first with salted water, and then with beaten yolks. Salted water will make their crust crispy, yolks will give them a shiny look. At the end, sprinkle with some sesame seeds.
Bake into a preheated oven at 200°C until golden brown.
8. Repeat the procedure from step 5, 6 and 7 with the remaining dough.
Serve warm or cooled, along with some of these fantastic cream salads and appetizers, or make some delicious sandwiches for your parties or take-away meals. |
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