Introduction: Meat Filled Bread Rolls
There are two possibilities to fill a bread. One is to put some meat between two slices of bread and the other is to fill the bread dough with meat and bake it. I chose the second possibility and it turned out pretty good.
You can use the bread dough also for simple milk rolls:
450 g Strong Bread Flour
50 g soft Butter
1 tbsp Sugar
1 tps Salt
7g Dried Yeast
300 ml Milk
Mix the flour with the sugar and yeast. Then add the soft butter and lukewarm milk. Mix it slightly together and add the salt. Knead to a nice dough.
Put the dough into a bowl, cover with a towel and let rise for 1,5 hours.
When the dough has risen to double its size, roll it into a fat sausage and cut it into 12-15 pieces.
500 g minced Beef
200 g Cream Cheese
2 cloves of Garlic, pressed
Salt and Pepper
Paprika and Rosemary
and form 12-15 small golf ball size balls out of that.
Now this is how you fill the rolls:flatten one piece of dough with the palm of your hand, then take it into your hand.Put one meat ball on it and now fold the remaining dough over the meat and pinch the dough together with your fingers. Make sure to really pinch the "seams" together so they will not open during baking.
Now set the roll down on a lightly floured surface and turn it in circles with your palms so it becomes a nice round ball.
Put it on a baking tray and cover with a towel. Go on doing this with the rest of the dough. Let the rolls rest for another 10 minutes then brush with some egg yolk.
bake at 200 C for 25-35 minutes.
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