Muffin-Tin Flower Rolls (with Cream Cheese)
Soft cream-cheese-filled dough rolls shaped like flowers and baked in a muffin tin, topped with sesame.
Ingredients
| 1 | egg | |
| 200 ml | fresh milk | |
| 7 g | dry yeast | |
| 100 ml | oil | |
| 470 g | flour | |
| 1 tsp | 5 ml | sugar |
| 1 tsp | 5 ml | salt |
| 200 g | cream cheese (for the filling) | |
| — | egg for brushing | |
| — | sesame |
Instructions
PRODUCTS: 1 egg 200 ml fresh milk 1 packet dry yeast /7 g/ 100 ml oil 470 g flour 1 teaspoon sugar 1 teaspoon salt
FOR THE FILLING: 200 g cream cheese
ALSO: Egg for brushing Sesame
PREPARATION: In the warm fresh milk dissolve the yeast, sugar and 1 tablespoon flour and leave to bubble up. To the sifted flour add the salt, the lightly beaten egg, the oil and the bubbled-up yeast. Knead a soft dough. Leave the dough to rest for 15 minutes. Divide the dough into 12 equal parts /or 65 g each/, shape into balls. Roll out each ball into a thin rectangular sheet 14-18 cm. From one side, from the middle downward, cut into strips 1 cm wide, to the end. On the other side spread with cream cheese. Roll up into a roll, starting from the cream cheese side. Shape into a snail and arrange in a muffin tin greased with oil. Make the rest the same way. Leave them for 15 minutes, brush with lightly beaten egg and sprinkle with sesame. Bake at 200 degrees.
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(Source blog: privanya.blogspot.com — "В моята кухня с М...")