How to make
Knead the minced meat with all the spices and the egg white. Refrigerate while you prepare dough for the rolls.
Dissolve the yeast and sugar in half of the slightly warmed milk. Wait for it to activate.
Sift the flour with the salt and make a well. Pour the rest of the milk, sour cream, slightly beaten eggs (set aside one yolk for spreading), butter and activated yeast into it.
Start kneading by adding flour until it stops sticking. The dough should become very elastic and smooth and in no case too hard, so rely on longer kneading rather than excessive addition of flour.
Leave the kneaded dough to rise in a warm place in a closed airtight container or covered with a cloth, the container being large enough to have room to rise.
Divide into 3-4 equal parts and roll each one out into a round crust. Cut into triangles and in the wide part of each one place the stuffing with minced meat.
Roll them up into rolls in the standard way and place them in a greased tray at a distance. You will get 3-4 servings, depending on the size of the tray.
Let the shaped savory rolls rise again for about an hour, then spread them with beaten egg yolk and sprinkle with cumin seeds.
Bake the savory rolls with minced meat at 180°C until golden brown.
Enjoy your meal!
