Cotton-Soft Pogacha as Rolls (dough kneaded in a bread machine)

Necessary products: For the dough:

• 240 ml fresh milk
• 240 ml water
• 240 ml oil
• 2 tbsp sugar
• 1 tbsp salt
• 950-1000 g flour
• 20 g fresh yeast

For topping:

• 1 egg yolk
• 1-2 tbsp oil
• seeds (poppy, sesame, flax seed, black sesame)

Method of preparation:

1. Put the described products into the container of the bread machine in the described order and start a dough-kneading programme. Watch the kneading at the beginning to see whether the dough is of good consistency; if it smears under the paddles add a little flour, if it stays dry add a spoon of water.
2. After the programme finishes, leave the dough for 40 minutes or 1 hour in the container to rise a little more.
3. Line a baking tray with baking paper. Take out the dough and shape rolls, which you arrange in the tray. The rolls may be in 2 rows too, this does not hinder the baking of the loaf.
4. Cover the loaf with a cloth and leave it to rise until it doubles its volume. You may leave it in an oven warmed to 50°C, as it is, covered with the cloth.
5. After it has risen, brush the loaf with the beaten yolk mixed with oil and sprinkle with seeds.
6. Bake the loaf in a preheated oven at 180°C for about 40-50 min; after it browns, cover it with baking foil so it does not burn, and check with a toothpick whether it is well baked! Depending on the oven the baking time may change, and it is not fatal to bake it even 1 hour — the important thing is that it is well baked and does not stay raw.
7. When making the rolls you may put a little crumbled cheese into each one.

Note: You may also knead the loaf by hand, following the given recipe.

For shaping the loaf you may look at Ziche's blog, from where I saw the recipe. There is a very good description of how the rolls are made and how they are arranged in the tray.