How to make
If you like pastries with white cheese, you'll love these Hedgehog Breakfast Rolls.
Dissolve the yeast and sugar in the water heated to 100°F (37°C). Let it activate in a warm place for 10 minutes.
Sift the flour into a large bowl and mix with the salt.
Make a well in the middle and pour the egg white, 3 1/3 tbsp (50 ml) of the oil (I use the other for spreading on the hands when kneading and shaping), the yogurt and the activated yeast with the water.
Take some of the flour from the side and stir into the well until it is all absorbed. If the dough for the rolls is thin, sprinkle more flour and when it starts to pull away from the sides of the bowl, transfer it onto a floured surface.
Knead the dough until it becomes smooth and elastic, while greasing your hands so that it does not stick to you.
Divide into small balls and spread them butter and put crumbled white cheese in the middle. Then seal them well from all ends and shape them into rolls with a slightly oval shape. Arrange them spaced apart on trays lined with baking paper.
After the savory rolls have been left for 15-20 minutes (in a warm place), spread them with an egg yolk beaten with a little water and make spines with scissors, making not very deep cuts with an upward pull.
For eyes and nose, add pieces of black olives.
Leave the hedgehogs to rise for another 30 minutes and then bake in a 370°F (190°C) oven until golden brown, for approximately 25 minutes.
Serve them for breakfast and surprise people of all ages with these charming Hedgehog Rolls.
Enjoy your meal!
