Buckwheat Rolls
Author: Lana
Recipe type: Bread
Cuisine: International
Serves: 6
- Dough:
- 1 cup buckwheat flour
- 5 cups all-purpose flour
- 1 envelope instant yeast
- 1 tsp granulated sugar
- 1 tsp baking powder
- 1½ tsp coarse salt
- 6 Tbsp very soft butter
- 2 Tbsp olive oil
- 1 ½ cups warm water (110F)
- Filling:
- 1 cup cottage cheese (or crumbled feta)
- 2 eggs, beaten
- ¼ cup sour cream
- ½ tsp salt
- Topping:
- 1 egg, beaten
- sesame seeds, nigella seeds, caraway seeds (optional)
- Place both flours in a large bowl.
- Add dry yeast, sugar, baking powder, and salt and mix thoroughly.
- Make a well in the middle and add butter and oil.
- Mix a little and start adding water, little by little (you might not need all of it).
- The dough should be soft, but not sticky.
- Form the dough into a ball and let it rest for 1 hour at room temperature, covered with plastic wrap.
- Mix cheese, eggs, sour cream, and salt.
- Divide the dough into 12 equal pieces and roll them into balls.
- Flatten each ball into an oval approximately 8x5 inches.
- Place a few small heaps of cheese mixture in the middle, fold the longer sides over it and start rolling from one short side.
- Place the roll seam-side down on a cookie sheet.
- Continue until all the balls are shaped, filled and rolled.
- Brush with the beaten egg and sprinkle with seeds, as desired.
- Preheat the oven to 350F.
- Let the rolls rest while the oven is heating.
- Bake for 30-40 minutes, depending on your oven, until golden brown.
- Remove the cookie sheet from the oven and allow the rolls to cool slightly before placing them to a baker’s rack to cool completely.
Recipe by Grain Mill Wagon at https://www.grainmillwagon.com/buckwheat-rolls/
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