How to make
Sift 600 g of flour into a bowl, add the salt and sugar. Add the dry yeast and mix.
Pour the yogurt into another bowl and mix with the soda, then add the egg and oil. Beat the mixture with a fork and pour it into the flour.
The milk should be slightly warm, add and knead the dough. Transfer it to the countertop and continue kneading, adding a little more flour. While kneading, the dough for the rolls is spread out, folded first in half and then in half again.
Then it is kneaded and spread out again and folded. Finally, it is kneaded and covered with a towel in a bowl. The bowl is placed in a container with hot water. The dough is left for 40 minutes.
Then it is kneaded and divided into 4 equal balls, each wrapped in plastic so that it does not acquire a crust. Take one ball, lightly flour it and roll it out into a circle with a diameter of about 11″ (28-30 cm).
Then cut it into 4. Each quarter is stretched, as shown in the video, from one of the two narrower sides.
Then put the filling and roll it up, slightly pulling and lengthening the end. The finished savory rolls are placed on a tray covered with baking paper.
Cover them with a towel and leave them somewhere warm for about 30 minutes. Then spread them with a mixture of one yolk and 1 tbsp. oil.
You can sprinkle them with seeds on top.
The egg and white cheese rolls are baked in a preheated oven with a fan at 360°F (180°C) for 20 minutes. For the last 5 minutes, I put foil on top.
Check out more rolls with white cheese ideas and magical savory crackers.
