Rolls with PARMIGIANO
Small soft rolls enriched with butter and grated Parmigiano, brushed with yolk and sprinkled with poppy or sesame seeds.
Ingredients
| 250 г | flour |
| 50 г | soft butter |
| 1 1/4 ч л | dry yeast |
| 2 ч л | sugar |
| 1 | egg yolk |
| 120 мл | water |
| 1/2 ч л | salt |
| 50 г | grated PARMIGIANO |
Instructions
. The yeast is dissolved in the warm water together with the sugar. . Leave the mixture aside for 10 minutes so the yeast rises. . The sifted flour is mixed with the grated cheese and stirred well. . The risen yeast is mixed with a lightly beaten yolk and the flour. . Knead a soft dough, adding the butter and salt at the end. . Place the dough in an oiled bowl or bag. . Leave it to rise in a warm place for 30-40 minutes or until it doubles in volume. . Then knead it once more. . Tear off small pieces (30 g) from the dough and shape them into rolls. . Arrange them in an oiled tray (or line it with baking paper). . Cover and leave for 30 minutes. . Brush with beaten yolk and optionally sprinkle with poppy or sesame seeds. . Bake in a preheated oven at 180 C for about 15 minutes.
source: Carina кукинг.нет
** I replaced the PARMIGIANO with Emmental (but another kashkaval type like Vitosha will also work), since I don't like PARMIGIANO. I made small rolls, but shaped them in threes - excellent rolls for lunch or dinner and no crumbs on the table.. since being so small they are for 1-2 bites.