Dill and cheese rolls
Soft little bread rolls flavored with fresh dill and grated Emmental, baked together in a round dish.
⏱️ Prep: 55 min🍳 Cook: 30 min🍽️ Makes 12
Ingredients
| 250 ml | fresh milk |
| 1 кубче | fresh yeast |
| 0.5 ч.л. | brown sugar |
| 500 g | flour |
| 1 ч.л. | salt |
| 3 с.л. | olive oil |
| — | black pepper |
| 1 връзка | fresh dill |
| 120 g | grated Emmental cheese |
| — | flour (for handling) |
| 12 | green pitted olives (optional) |
| — | fat (for the dish) |
| 1 с.л. | fresh milk (for brushing) |
Instructions
Preparation time: 55 min. Additional info: without the rising and cooling time.
- Warm the milk until lukewarm. Dissolve the yeast and sugar in it and leave to rise for 15 min.
- Knead them for 3-4 minutes into a smooth dough together with the flour, salt, olive oil and a little black pepper. Cover it and leave it 1 h in a warm place to rise.
- Wash the dill, shake off the water, tear the leaves and chop them finely. Knead it into the dough together with 80 g of the cheese.
- Divide the dough into 12 portions over a little flour. Shape round rolls and, if desired, place one drained olive in the middle of each. Arrange the rolls tightly next to one another in a greased baking dish (20-22 cm diameter), cover it and leave them another 30 min to rise.
- With a brush, coat the rolls with fresh milk, sprinkle them with the remaining cheese and bake 30 min in an oven preheated to 200 degrees C until golden brown. Let them cool.