Filled Provençal Rolls

Summary

Ingredients

• 300 g spelled flour or white flour T65 or rye flour
• 180 ml water, warm
• 1 teaspoon, heaped dry yeast
• 1 teaspoon, leveled salt
• 200 g soft cheese, stron, raw milk soft cheese, such as Pont l`Eveque, Chaumes or similar.
• a few stalks thyme, fresh
• some honey e.g. lemon-ginger honey, forest, wildflower or thyme honey
• some sea salt

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Instructions

1. Heat the water to a maximum of 37 ° C and stir in the yeast in a bowl. Add the flour and salt and knead for a few minutes. Let the dough rise in the covered bowl in a warm place for 30 minutes.
2. In the meantime, divide the cheese into cubes 3 to 4 cm on each side.
3. Place the dough on a floured work surface, divide into pieces of the same size and form balls from them. Press the dough ball a little flat with the palm of your hand.
4. Place a piece of cheese in the middle and completely enclose the cheese with the dough.
5. (Important: press the seams tight! The piece of cheese seems huge, but that`s normal.) Place the balls, seam down, next to each other on a baking sheet lined with baking paper. Cover and let rise for about 45 minutes.
6. Pre-heat the oven to 220 degrees Celsius.
7. After rising, brush the balls with water and cut each one deeply with a sharp knife. Place the sprigs of thyme in the notches.
8. Bake the rolls for about 15 minutes, the cheese begins to melt in the warm rolls. After taking it out of the oven, carefully drizzle a little honey over the incisions. Sprinkle lightly with sea salt and serve immediately.