http___www.keceljica.com_hleb-i-pecivo_kiflice-sa-sunkom-i-sirom__1.xml
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- 1 small pack of yeast for the dough - 1/2kg of flour - 1dl of cold milk - 2 soup spoons of sugar - 1 soup spoon of cooking oil - 1 tea spoon of salt - 2 eggs Pour in a bowl 1 dl of milk, two spoons of sugar and put the pack of fresh baker yeast in. Leave it and wait about 10 minutes that the yeast rise up. In the meantime, the 1/2kg of flour, 1 tea spoon of salt and 1 egg pour into another bowl and mix it well. When the yeast was grown up, pour the content of the first bowl into the other one and whisk them all well. Knead the dough until you get fine soft (not sticky) dough suitable for forming. On the table surface (or on a wide wooden plate) stretch dough with the wooden rolling pin to the thickness of about 3-5 mm, making a square form of the whole dough surface. Cut the stretched dough into smaller pieces (triangle, sqare or rhombus shape). The size of these pieces depends of the baker rolls size someone wants and likes. Wrap each of the cut pieces diagonally from one angle to the oposite one making nice dough rolls. At first, spread a thin layer of cooking oil over the baking pan surface and arrange the wrapped rolls into the baking pan leaving some space between them as they tend to grow up during the baking process. In a small glass separate one egg yolk and whisk it well. Then, with a small brush spread a thin layer of egg yolk over the upper surface of each roll. If someone likes saltier, pour a little salt and sesame (between two fingers) over each roll. Put the baking pan into the warmed oven and bake the rolls on the temperature of 180 degrees about half an hour. When the baking was finished pull out the pan from the oven and leave the rolls to cool off. Some people like mild hot baker rolls, and some like them cold, depending on the taste. Baker rolls could be served in many situations on parties, birthadys, family celebrations, as an appetizer before main meals even on Christmas, Easter and A New Year celebrations. Our recommendation, very nice and tasty. This is the recipe of empty baker rolls, but they could be filled with cheese, ham, pork or chicken pate. Simply, before wrapping the cut dough pieces, put in the middle of each piece a small quantity of cheese, ham, pork or chicken pate and wrap them up. The rest procedure is the same as afore mentioned. Have a good appetite.
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Priprema: Umijesiti tijesto od brašna, mlijeka, kvasca, ulja, šećera, soli i jaja. Zatim ga razviti do debljine prsta, na njega izrendati margarin, zatim ga ponovo umotati u rolat. Nadjev: Izrendati šunku, sir i dodati origano. Rolat isjeći na 4 jednaka dijela, svaki razvaljati u oblik kruga i sjeći na 8 dijelova, filovati i motati u kiflice. Kiflice poredati u tepsiju, premazati žumanjkom i posuti susamom. Ostaviti da odstoji 1 h, zatim peći na 200 stepeni C. - Tijesto: - 250 ml mlijeka - 2 jaja - pola dcl ulja - 1 kesica suhog kvasca - 2 kašičice soli - 1 kašičica šećera - 1/2 kg brašna - Nadjev: - 150 gr. trapist sira - 150 gr. šunke - kašičica origana - susam - žumanjak