- 1 1/2 pounds [680 g] flour
- 1 pack fresh yeast
- 1 teaspoon [5 mL] salt
- 2 tablespoons [30 g] sugar
- 2 tablespoons [30 mL] olive oil
- Water
- 1 egg, beaten
- Sesame seeds, to sprinkle
Filling
- 8 ounces [227 g] Cheddar cheese
- 4 ounces [113 g] Mozzarella cheese
- 1 tablespoon [8.75 g] all-purpose flour
- 1 teaspoon [5 mL] baking powder
- 1 teaspoon [15 mL] freshly chiseled mint
- 4 eggs, slightly beaten
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- Sift together flour, fresh yeast, salt and sugar into a large bowl.
- Mix in olive oil and just enough water to get a stiff dough.
- Knead dough for at least 5 minutes.
- Cover bowl and leave dough to rise for 1 hour into a warm environment, away from drafts.
- Meanwhile, prepare filling.
- Preheat oven to 450°F [230°C].
- Divide dough into egg-size pieces.
- Flatten each piece of dough into a 4-inch [10-cm] disc.
- Spoon a generous tablespoon [15 mL] filling in the center of each disc.
- Lightly flatten filling.
- Pull on dough to get 4 evenly spaces ends.
- Wet then press ends of dough togehter over filling; leave to rest for 15 to 20 minutes.
- Brush dough all over with beaten egg; sprinkle rolls with sesame seeds.
- Bake rolls into preheated oven for approximately 12 to 15 minutes, to fluff cheese filling and brown rolls until golden.
Filling
- Grossly grate together Cheddar cheese and Mozzarella cheese.
- Mis in already mixed together flour and baking powder.
- Slowly mix in freshly chiseled mint and beaten eggs, into a stiff dough.
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