Yeast Rolls-Rolls with Milk, with Toast Cheese

Puffed buns made from yeast dough with milk will become even tastier if you add a thin slice of processed toast cheese inside.

Servings: 10

Cook: 2 hours

Ingredients

• Milk – 200 ml
• Vegetable oil – 2 tbsp + for greasing the baking sheet
• Flour – 300 g (2 cups with a capacity of 250 ml) + for working with dough
• Sugar -1 teaspoon
• Dry yeast – 1 teaspoon
• Processed toast cheese – 10 plates
• Egg (for greasing buns) – 1 pc.

Directions

1. Add salt, sugar and yeast to warm milk. Stir until the bulk components are completely dissolved.
2. Using a whisk, add half of the flour into the dough.
3. Pour in 2 tablespoon. tablespoons of vegetable oil. Stir with a whisk.
4. When the dough becomes difficult to knead in a bowl, transfer it to a flat surface of the table, dusted with flour. Knead the dough for 7-8 minutes until a smooth, elastic bun.

   

5. Place the dough in a bowl, cover with cling film and place in a warm place for 1 hour.
6. An hour later, the yeast dough grew 2-3 times. Crumple the dough, releasing all the air from it.
7. Divide the dough into 10 equal portions.
8. Remove the cling film from the slices of toast cheese.
9. Roll out a ball of dough into an oblong oval flatbread that is about 15-18 cm long and 2-3 cm wider than cheese.
10. On one end of the flatbread, make parallel cuts at the same distance from each other. Place a slice of cheese on the other end and wrap it in a loose roll.

    

11. Fold the roll in a crescent shape, giving it a croissant look. The dough cuts should be on top and the edge of the cake should be on the bottom.
12. Place the buns on a greased baking sheet. Leave for 15-20 minutes to rise, covered with cling film.
    Preheat oven to 200-210 degrees.
13. The buns have grown. Beat the egg and brush the surface of the buns with a silicone brush.
14. Bake the buns for 15-20 minutes. They will turn rosy and slightly increase in volume.

    

15. Yeast rolls with milk stuffed with toast cheese are ready. Cool them on a baking sheet, transfer to a plate and serve.

Weightless, airy yeast dough and warm aromatic cheese are the perfect pastries! Bon Appetit!

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