Cheese Eye Roll
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 13) |
Ingredients
- 250 g flour (wheat flour type 405)
- 250 g flour (wheat flour type 550)
- 1 packet yeast (dry yeast)
- 250 ml water, warm
- 100 ml milk, warm
- 1 teaspoon, heaped sugar
- 2 teaspoons salt
- 20 g butter, liquid but not hot
- Soda - lye (4%), from the pharmacy
- Salt, coarse
- Cheese, grated
Print Recipe
Pin Recipe Instructions
- Mix the flour, sugar, salt and yeast together. Add water, milk and butter and knead well. Cover the dough in a warm room and let it rise almost twice in about 30 minutes. Knead a little again briefly. Preheat the oven very slightly.
- Shape round rolls and turn them around briefly in a little caustic soda. To do this, pour a little into a medium bowl so that the bottom of the bowl is no more than 1 cm covered. Briefly turn the dough pieces with household gloves so that everything is moistened. Be careful, the lye is corrosive.
- Then place on a baking sheet (I always have permanent baking foil on it, it is not attacked by the lye) and let rise briefly in the very low preheated oven.
- Then lightly brush the surface again with lye. Then cut into the weckle (or sticks). Either sprinkle with coarse salt or after cutting (you can also do it with scissors) pull it apart and fill it with grated cheese. Bake at the beginning at 230 degrees (the first few minutes) and later at 200 degrees for a total of 30 minutes.
- I take the rolls out of the oven when the color is right for me. If you want the rolls to be even softer, you can put a bowl of water in the bottom of the oven.
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