Summary

Ingredients

• 1 kg flour, type 405
• 1 cube yeast
• 1 packet baking powder
• 50 ml water, lukewarm
• 1 tablespoon salt
• 300 ml oil (sunflower)
• 250 natural yogurt
• 4 egg (s)
• Oil, for processing

For the filling:

• 1 kg minced meat, from Rimd
• 4 large onion (s)
• 2 tablespoon tomato paste
• 1 tablespoon butter, for frying
• 1 egg (s), for brushing
• Sesame seeds, for sprinkling
• Sesame, black, for sprinkling

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Instructions

1. Dough:
2. Put the water, yeast and salt in a bowl and stir until the yeast is dissolved. Add eggs, yoghurt, 200 ml oil and stir everything with a spoon, then add the flour and baking powder and knead well. The dough is pretty sticky. After about 3 minutes of kneading, add another 100 ml of oil, now it should no longer stick. Let the dough rest for about 1 hour.
3. Filling:
4. Cut the onions into cubes and sauté, add the minced meat and fry, then add 2 tablespoons of tomato paste and season to taste. Place on a sieve so that the frying liquid can drain off, otherwise the filling will be too moist.
5. Preheat oven to 180 degrees. Line the tray with baking paper.
6. Moisten your hands with oil and shape a ball out of a fist-sized portion of dough. Press it in in the middle, put in a spoonful of minced meat, bring the edge together with your fingertips and shape it back into a ball. The hands should always be oiled so that the dough does not stick to the hands and is easy to shape.
7. Brush the rolls with egg and sprinkle with the sesame mix.
8. Bake until golden brown for about 15-20 minutes.