Soft Rolls Filled with Minced Meat
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
For the dough:
- 500 g flour, (wheat flour), up to 600
- 75 g mararine
- 1 teaspoon salt
- 2 teaspoons sugar
- 300 ml milk (room temperature)
- 1 bag / s yeast
For the filling:
- 250 g minced meat
- 1 onion (s), grated
- 250 g tomato (s), passed
- 1 tablespoon tomato paste
- 1 tablespoon tomato ketchup
- 125 ml wine, white (optional)
- salt and pepper
- 75 ml olive oil
Print Recipe
Pin Recipe Instructions
- Put all the ingredients for the dough together in the order given above and knead. Set aside, cover with cling film, and while the batter rises, prepare the filling.
- For the filling, put the minced meat in a saucepan, the bottom of the saucepan should be very hot and leave it in until all the liquid that comes out evaporates again.
- Now add the oil and onion and after 2 minutes add the tomato paste. After 2 minutes, deglaze with wine - this step can also be omitted - and reduce the heat.
- At the same time add the tomato, ketchup, salt and pepper, cover and simmer gently, the longer and slower the better!
- When the filling is ready, separate walnut-sized pieces from the dough, press flat, fill, join and place on the baking sheet with the seam facing down.
- Then bake at 175 degrees for about 35 minutes until golden. The thinner the dough, the shorter the baking time.
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