Summary

Ingredients

• 1 kg flour
• 1 cube yeast
• 200 ml water
• 200 ml milk
• 1 egg (s)
• 4 teaspoons salt
• 3 tablespoon olive oil
• 1 tablespoon herbs (e.g. herbs from Provence)
• 1 teaspoon sugar
• 2 packs ham (e.g. ham)
• 2 packs cheese (e.g. Edam cheese), grated
• 1 bowl milk for dipping

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Instructions

1. Put the flour in a large bowl and make a well in the middle. Mix 100 ml of lukewarm water with the sugar, 1 tablespoon of flour and the yeast, pour into the well, cover with the flour from the edge. Let rise at approx. 40 ° C for 15 minutes until the flour cover is torn.
2. Add the rest of the water, the warmed milk, egg, salt, oil and herbs and knead thoroughly. The dough shouldn`t be crumbly, but definitely not sticky - if necessary, add about a tablespoon of water if necessary.
3. Unfortunately, my mixer didn`t manage that, but it can also be done by hand if necessary. I kneaded it piece by piece so that it was really thorough. Let rise at 40 - 50 ° C until the dough has doubled in volume.
4. In the meantime, cut the ham into small pieces (cubes about 1/2 cm in diameter), mix with the cheese and allow to warm to room temperature - if the ham and cheese are used cold, the yeast seems too shocked. Knead the dough again and let rise again (see above).
5. Now separate the dough about the size of a walnut (from the kneaded again, not from the risen dough!) And roll out to a dough about 2 mm thick (circular to oval, 8-10 cm in diameter). Spread a thin layer of milk on one half to make the dough sticky in the area.
6. Place a portion of ham and cheese mixture (about the size of the original dough) in the center. Roll up from the side not coated with milk and press the edges of the dough together well. The edges can be removed from the sides if desired until just before the filling.
7. As soon as a baking sheet is fully prepared, dip the pizza rolls in the milk bowl, drain them briefly and place them on the baking sheet with sufficient space. Place the adhesive edge upwards, 1. Something runs out easily here, and 2. It looks nicer when it bursts open easily.
8. If you wish, you can leave another quarter of an hour here so that the dough rises a little more, but that doesn`t help. While one load is in the oven, always prepare the next one and put it straight afterwards.
9. The amount resulted in approx. 40 - 50 pizza rolls of the size described, but the dough can also be baked into delicious pizza rolls without filling, it significantly reduces the effort if you no longer feel like filling.