How to make
Crush the yeast in the water slightly warmed to 100°F (37°C). Add the sugar, stir until everything is dissolved in the liquid and leave it to activate for 8-10 minutes.
Sift the flour into a bowl, add a spoonful of poppy seeds and salt.
Make a well in the middle and pour the yogurt at room temperature, some of the oil, activated yeast and the egg white.
Start mixing until the liquid ingredients of the flour are absorbed, by gradually adding the remaining oil and melted butter or lard. If you feel that the dough is hard, pour a little more liquid and if it is too soft, sprinkle flour.
Knead a smooth and elastic dough and let it rise in the bowl for 40-50 minutes, necessarily covered with cling film.
Divide the risen dough into portions as large as you prefer for your crescent rolls. Shape them into balls and cover them with a towel for 10-15 minutes to rest. Meanwhile, prepare the filling.
Mash the cheese with the cottage cheese, yolk and sour cream with a fork. Add savory herb and stir. If the rolls are not for children, you can also add finely crushed hot pepper or other spices to taste.
Roll each ball of dough into an elongated, round crust - not too thin. Place a strip of the filling lengthwise and fold again lengthwise, by pinching the ends and folding them slightly.
Place the rolls on a tray lined with baking paper, spaced apart and give them a slightly curved shape. You will get two trays.
Let them rise for another hour.
Spread them with a yolk beaten with a little water and oil, sprinkle with more poppy seeds and bake for about 25 minutes in an oven preheated to 360°F (180°C).
The time may vary depending on the size of the cheesy rolls you have shaped, so keep an eye on them. They are ready when they acquire a golden color.
You can also serve them warm - fluffy and delicious, these Rolls with a Sumptuous Filling and Poppy Seeds are my favorite for a morning or afternoon snack!
