Sunday, 28 November 2010

Kiflice - Serbian Mini Rolls



This is my first entry to the monthly challenge from 'Fresh From the Oven' . November's challenge was set by Maja at Cooks and bakes. Thank you Maja for this challenge. I can't tell you how delicious these are.  I have been making my own bread for some years now and I can honestly say I have never produced anything from my oven made with yeast that tastes so heavenly. perfect buttery light soft rolls with a zing of salty cheese. Perfect nibbles for a party at this time of year. I am wondering if a bigger version would make an accompaniment to dinner.


 
 
They are incredibly easy to make.






I used Feta Cheese as I am not keen on Cottage cheese








About a teaspoonful is enough for each roll





The cutting out and rolling is very quick





Mine were not quite the right crescent shape but I will correct that the next time and a next time there will definitely be.




Perfect buttery soft rolls with a zing of salty cheese.
I look forward to trying this recipe with different cheeses.
I think this would also lend itself beautifully to a sweet filling should you be so inclined. Perhaps jam or chocolate?


This is Maja's recipe. The only change I made was to use butter instead of margarine. The buttery taste through them was wonderful. Not healthy but wonderful just the same.

Kiflice - Serbian Mini Rolls

Dough:
500 g all purpose flour
1 tsp salt
20 g fresh yeast (2 tsp instant yeast or 2.5 tsp active dry yeast)
1 tsp sugar
250 ml milk
75 ml sunflower oil
1 egg

Filling:
200-250 g cottage cheese (you may use feta or other fresh cheese)
1 egg white (optional)

And more:
1 egg yolk
1 tbsp milk
100-125 g margarine

Directions:
1. Crush the cheese using a fork. Add some salt if it tastes neutral. Stir the egg white in, if the cheese is too crumbly. Filling shouldn't be runny, but thick and compact, thicker than the cream cheese, and pretty salty.

2. For the starter - dissolve yeast with some lukewarm milk in a cup, add a teaspoon of sugar and a tablespoon of flour, stir to get smooth batter. Set aside at room temperature, or near the stove top, to let the yeast activate and fill the cup.

3. Sift the flour, add salt. Add activated yeast, egg, oil and milk, then combine using a wooden spoon to get smooth dough. The dough seems like too soft and too sticky at the beginning, but don't worry, continue with kneading, and soon your dough should start to separate from the bowl, and thicken. It is not necessary to knead the dough by hands, the wooden spoon works just fine (you may use any spoon, of course, the wooden spoon is common tool for all stirring and kneading works here at the Balkans). Grease the cling film with oil, cover the bowl, and set aside for at least an hour, at lukewarm place, to let the dough doubles in size.

4. Re-knead the dough, divide into 5 equal parts, shape them into balls. Each part should make 8 rolls, so you'll end up with 40 rolls, which should perfectly fit the regular oven pan, if lined in 5x8 order. Flatten each ball by hands over the floury working surface, then use a rolling pin to roll the dough out in a circle, a few millimeters thick. Use a sharp knife to cut the circle into 8 triangles. Take one triangle, stretch it in the air with your hands, to get it extended as much as you can, gently. Put some filling at the triangle base, then fold the edges of the base as shown at pic4, to avoid the filling leak out during baking. Roll. Arrange the rolls at the pan (5x8).

5. Lightly beat the egg yolk with a tablespoon of milk, then brush the top of each roll with the mixture. This is used to prevent forming thick crust, and to improve the color of baked rolls. Sprinkle with some sesame seeds, if you like.

6. Arrange the small peaces of margarine between the rolls, then bake in the oven preheated to 180°C for about 20 minutes. Be careful not to overbake them. Let them cool a bit, be careful as the filling is always more hot then the dough, take a seat in your favorite armchair, and start enjoying the softest cheese rolls ever. And don't think of calories, please :) 






20 comments:

Rosa's Yummy Yums said...

They look delicious! Lovely filling.

Cheers,

Rosa

Please Do Not Feed The Animals. said...

Well done - they look great - I think you got the crescent perfectly.

Brownieville Girl said...

Cresent shape looks pretty good to me too!

I'll have to give these a try soon, they sound delicious.

Sarah, Maison Cupcake said...

Those look wonderful, you've done some great "how to" pictures too. I really enjoyed making these!

sarah said...

Your little rolls look beautiful. They certainly were tasty. I like the photo of them all lined up on the baking tray. Welcome to the group!

Simone @ Doberman's by the Sea said...

The pictures look great, what an interesting recipe.
The Bavarian Christmas linky party is now open-won’t you come and join us at http://dobermans-by-the-sea.blogspot.com/2010/11/1st-christmas-linky-party-at-dobermans.html

Sally - My Custard Pie said...

Your crescent shapes look pretty good to me - I love the neat rows on the tray in your picture...perfect. I used butter too and was really pleased with the result.

Chele said...

They look great. I didn't get the right shape at all but you look like you got it pretty spot on. Can't wait for next months challenge ;0)

Marie said...

Oh mmm . . . they look so delicious!! You did a picture perfect job with those! xxoo

The Caked Crusader said...

I share your view on cottage cheese - I heartily approve of the feta switch!!!

Anna said...

Brenda, they look really good! I don't like cottage cheese either, so switching to fetta sounds great!

Joy said...

What a treat! Wouldn't they be lovely for breakfast!

Stefania said...

Li trovo bellissimi complimenti e grazie per la ricetta ciao

Rhyleysgranny said...

Thank you everyone for all your lovely comments. These are definitely a keeper. They disappeared like lightening x

things we make said...

Glad you liked these too! Great pics. I would like to try them with different fillings too, We might make them into little sausage rolls next.

mamajac said...

Thank you for taking part in this FFTO round, and for making such beautiful kiflice! I am so honored that lot of you guys liked this recipe!

If you haven't mentioned you used butter, I would be sure you did not. I found kiflice are softer and fluffier :) when baked with margarine, although I am aware that margarine is unhealthy fat at all. Butter is far better fat, but for some reasons it reacts a bit differently with the dough, when used "outside", like in this recipe. Please, if you manage to make kiflice again, make 20 with margarine and 20 with butter, and compare.

However, your kiflice are so neat and clean, that I must say BRAVO :) You baked them perfectly, they have just perfect color!

Kind regards,
Maja

nina- My Easy Cooking said...

Thank you for popping in on my side. The question you had regarding the trifle. I have a quick freeze section so it took about an hour to freeze, but normally I would freeze it overnight. The jelly changes texture for sure, but it is actually quite interesting. You could use a fruit couli instead!!

Your kiflices are beautiful and I applaud you for trying!!!

michelangelo in the kitchen said...

Delicious looking rolls! These are fantastic for breakfast! I can make them now with ease following your excellent step-by-step recipe.! Thanks for sharing! Cheers!

George@CulinaryTravels said...

They look gorgeous Brenda. I didn't have time for this months challenge or much blogging at all (bad blogger that I am) but will try these at some point.

Cynthia said...

Oh my, look at perfection! Those dinner rolls looks so tender.