Yeast Rolls

"The hardest thing about making yeast rolls is working up the guts! Everything else comes on its own!"
Preparation25 min.
Cooking25 min.
Тotal50 min.
Servings15-20 pcs
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  • milk - 4/5 cup (200 ml)
  • yeast - 1 packet dry or 1/2 packet fresh
  • sugar - 2 tablespoons
  • salt - 1/2 tsp
  • oil - 3 1/3 tbsp (50 ml)
  • flour - 2 cups (500 g)
  • eggs - 1 + 1 egg yolk to spread
  • marmalade - thick, for the filling, can use Turkish delight, cheese, etc.


Heat the milk slightly, but not to the point where it's hot. You can use half and half (milk and water mix). Dissolve the yeast, sugar and 1 tablespoon flour in it. Leave it to rise in a warm place.

Sift the flour with the salt and gradually add the egg in the well, then add oil and yeast. Knead a nice medium soft dough with the flour and leave it to rise in a warm place for 40 minutes. Divide the dough into balls and roll them out into thin sheets on a floured surface.

The size of the balls and sheets depends on how big you want your rolls. Cut each rolled out each sheet into 8 triangles. In the middle of each, put a stuffing of your choice and wrap into rolls. Arrange them with some space in between them in a greased tray and leave to rise again for 30 minutes.

Smear the rolls with egg yolk beaten with a little oil, and if desired, sprinkle with poppy, sugar or sesame seeds on top. Put them to bake in a preheated 374°F (190 °C) oven until golden.


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