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 :) 

Soft and Simple Bread Rolls.

I have long been looking for a perfect soft roll that would suit a sandwich or a burger. I have tried some very good recipes but they were either too rich having eggs in or they still had a density which I did not like. I wanted light fluffy pillows of air and I also wanted fast. I have found myself needing rolls fairly quickly this past while so once again the search was on. I looked in my folder and found a recipe I had used sometime in the dim and distant past and recalled the rolls had a rather unpleasant yeasty flavour. These rolls only have one quick rise and I wondered if the combination of this and the use of dried active yeast maybe contributed to the yeasty taste. I decided to give them a go and use instant/fast action yeast this time round. Now remember I wanted light and fluffy. At the end of the mixing I don't know what possessed me but I had baking powder sitting out. I am not usually a very impulsive person but I thought what the heck it might work so I added the baking powder. I don't know what happened. I know little about the science of bread making so I don't really know if the baking powder did it but my goodness I got my fluffy pillows and no yeasty taste. Fast too as there is only one rise and no kneading involved. These are a keeper. If you try this recipe I would be delighted with any feedback.










Ingredients

600gms/ 1 pound 5 ounces plain flour
2 teaspoons instant/fast action yeast
400mls/14 fl oz warm water
1 tablespoon of dried milk powder or use 200mls water and 200mls milk
4 tablespoons vegetable oil
2 teaspoons white sugar
1 teaspoon salt
1/4 teaspoon baking powder

Method

Put the flour yeast salt sugar and powdered milk (if using) in the bowl of a stand mixer and stir together

Add the oil and liquids to the flour mixture, and beat with the paddle attachment until smooth, about 3 minutes. The mixture should leave the sides of the bowl cleanly when mixed but still be nice and soft. If you find it a little dry add more water but only a very little at a time.

At the end of the mixing time spread the dough out to make a well in the centre and sprinkle the baking powder in. Mix for another minute.


Turn dough out onto an oiled surface with oiled hands (stops the dough sticking to you and everything else) and let rest under bowl for about 10 minutes.

Shape dough into 12 slightly flat balls, and place on greased baking sheet or into two sandwich tins to rise until doubled in size.About 30 minutes

If you want burger rolls divide the mixture into eight

Bake in a preheated oven 200.C/Fan 180.C/400. F/ gas 6 for 12 to 15 minutes. They should be well risen and golden brown on top.

Leave for a few minutes before turning onto a cooling rack as they are quite soft and delicate.

Tip

The easiest way to divide the dough is to press it out into a rectangle then roll it up into a sausage shape before cutting into the required number of pieces.

Refrigerator Rolls

I seem lately to have done nothing but make rolls. I keep finding another recipe I just must try. These are as light as feathers, easy to make, very forgiving and very rich. They are wonderful when they are just made. I think freezing them would be the  way to go and just using one or two at a time.  I wanted brown rolls so I altered the recipe slightly to accomodate this. I found this recipe through TasteSpotting on a lovely blog by Lindsey on Cafe Johnsonia. She has gone to the bother of giving a step by step tutorial on  making them. It's great for those who are a little afraid of using yeast. It is accompanied by some very good pictures  too. Worth your while having a look.

You really need to have a look at how she forms her round rolls. It is so neat and easy.

Thank you Lindsey

Refrigerator Rolls
(adapted from the Lion House Classics Cookbook)

1 stick (4 oz) unsalted butter
1 cup milk
1/4 cup sugar
3 eggs
4 cups all-purpose flour (can use some bread flour)
1 Tbsp. instant SAF yeast
2 tsp. salt

Place butter, sugar and milk in a large, glass, 4-cup measuring cup.

Microwave for several minutes until the butter is almost all melted, the sugar is dissolved, and the mixture is very hot to the touch. (I check it on my instant read thermometer and the temp should be about 140.F because it will cool down once you add it to the eggs.)

In a large bowl, whisk the eggs well. Slowly drizzle the hot milk mixture into the eggs while whisking continuously. The bowl and the eggs should be warm. (110 . F. is the perfect temperature.)

Place the flour and the yeast in the bowl of an electric mixer fitted with a paddle attachment. 

Note: this won't work with a dough hook--this isn't a typical bread dough. A paddle attachment can easily handle this very soft dough.

Turn the mixer on low to evenly distribute the yeast.

With the mixer running, add the liquids in a slow, steady stream. When all the liquid has been added, turn the mixer up to medium and let it run for 1 minute. Add the salt.

Keep mixing for another three or so minutes, or until the dough starts to form strong webs as it mixes.
Rub the inside of a very large bowl with oil.

Place the finished dough , which is very very soft, in the bowl and cover with plastic wrap.

Place dough in a warm, draft-free spot where it can rise.

(Test your dough, if needed. It should be strong and stretchy.)

When the dough has doubled in size, sprinkle it with about 1 Tbsp. flour and punch it down. (Don't use too much flour--just enough so the dough doesn't stick to your hand.)

Wrap the bowl well with a few layers of plastic wrap. (You don't want the dough to dry out.) Refrigerate the dough until chilled. It can be kept overnight and up to 5 days.

When you are ready to bake the rolls remove the dough from the fridge.

Sprinkle a little flour over a flat, clean surface.

Roll dough into a large circle and use a pizza cutter or knife to cut dough .
For round, dinner rolls:
Cut the dough into equal pieces. 

For smaller rolls--make 24, medium--16, large--12.

Place the rolls on a baking sheet lined with parchment paper or a silicone baking mat. (If you don't have either of these, don't fret. It's fine to use a plain baking sheet that has been greased.)

Let the rolls rise until double in size. (For speed rise method, place the rolls in a slightly warm oven--about 150 degrees F with a pan of boiling water beneath them.)

(The note in the Lion House Cookbook says they can even be left to rise for as many as 5 hours without any damage being done. Great for a day when it's uncertain when the rolls will go in the oven.)

Brush the tops of the raised rolls with a little melted butter or a beaten egg.

Bake at 375 degrees for about 10-15 minutes, or until the rolls are golden.

Notes

I used 1 cup of wholemeal flour as I wanted brown rolls.

I hummed and hahed about the amount of yeast but added the amount specified.

Texas Rolls

I always seem to be on a quest for something. As soon as I fulfill one I am off on another. This time I wanted to find nice soft rolls. Any I have made have had a tendency to be heavy. Not quite right for stuffing with bacon or whatever takes your fancy. I wanted something soft that would squish round the filling snugly like a blanket therefore not spilling a drop of the precious contents on the floor or my nice clean shirt. Something light that takes minimal effort to bite through to taste the ambrosia waiting inside. Something tasty that when soaking up the delicious juices of whatever it is enfolding complements the flavour perfectly. A lot to ask maybe but I will not be beaten. I wandered around blogs and theses rolls caught my eye. It has come to my notice that the American way appears to be to use all purpose/plain flour and not bread flour as I had been using.
I found this recipe on Julie's lovely blog, Peanut Butter and Julie . It's as rich as any recipe you would expect from the southern states of America but soft light and lovely.

Yeasty Texas-Sized Dinner Rolls
Makes 12
3 cups flour
1 teaspoon salt
1 cup whole milk
5 tablespoons butter, in pieces
4 tablespoons sugar
2 1/2 teaspoons active dry yeast
2 large eggs, lightly beaten
Extra-virgin olive oil
Combine the flour and salt in the bowl of a standing electric mixer and whisk to blend.
In a medium saucepan, heat the milk to 180F degrees.

Add 4 tablespoons of the butter and 1 tablespoon of the sugar; stir to dissolve the sugar and melt the butter.

Let the milk mixture cool to 115F degrees.
Stir in the yeast and let sit for 10 minutes, until foamy.

Add the remaining 3 tablespoons of sugar and stir to dissolve. Add the yeast mixture to the flour mixture and stir to combine.

Add the eggs and knead the mixture, using the dough hook, on medium speed until a dough forms into a ball and pulls away from the sides of the bowl, about 6 minutes.

While kneading, add up to 1/4 cup extra flour, 1 teaspoon at a time, if necessary for allowing the dough to pull away from the sides of the bowl.
Grease a large bowl with olive oil. Transfer the dough to the bowl and turn to coat with the oil. Cover the bowl with a towel and let rise in a warm place until the dough has doubled in size, about 2 hours.
Grease a nonstick muffin pan with the remaining tablespoon of butter.

Divide the dough into 12 equal pieces. On a smooth, flat surface, cup your hand over 1 dough piece and gently roll it against the surface to form a smooth ball.

Repeat with the remaining pieces.

Divide the dough balls between the muffin cups.

Cover with a towel; let rise in a warm pace for 30 minutes.

Uncover; let rise until the dough rises 2 inches above the pan, about 1 1/2 hours more.
Preheat the oven to 200.C/400.F/Gas6 .

Bake the rolls until they are puffed and golden brown, 8 to 10 minutes. Let cool slightly in the muffin pan before serving.
Notes

I used half white plain flour and half wholemeal plain/cake flour
I used buttermilk instead of whole milk as I had some in the fridge.
I didn't use a muffin tray but formed them into round shapes on a baking tray
Thank you Julie they were delicious.

Scottish Morning Rolls

These are an institution in Scotland. They just cannot be replicated the same way anywhere else. One of the many things I miss about my youth in Scotland. I remember well in my training days our route from the nurse's home to the bus stop took us past the hospital kitchens. Cookie was always so obliging and shoved a fried egg into one of these delicious warm -from- the -oven rolls to feed each hungry young nurse on the hoof. We ran on to the bus, egg yolk dribbling down our chins. Oh I can taste it yet. Pure Ambrosia. I don't pretend that these rolls are anywhere near what the Scots enjoy for breakfast from their local bakers but, when you can't just pop out and buy them locally they are not a bad second.



500gms/18oz Strong White Bread Flour
50gms /2oz lard
1 teasp salt
1 envelope/7gms fast action yeast
150mls/5 fluid oz/1/4 pint warm water
150mls /5 fluid oz/1/4 pint warm milk
A little milk for glazing.
Extra flour for dusting
Oil for kneading

Mix the dry ingredients together.
Rub in the lard.
Add both liquids and combine with a well oiled hand until a soft dough is formed.
If it is dry add more water but only a trickle at a time.
Knead for ten minutes by hand or your preferred method.
Place in a covered bowl and allow to double in size in a warm place (Approx. 1 hour)
Knock back and divide into 8 pieces. Form into flattish discs about 2-3 cms thick and place quite close together on a floured baking sheet.
Dredge with flour cover with a tea towel and leave to rise again for 1/2-3/4 of an hour.
Brush the tops with milk and dredge with more flour
Indent the top of each roll with your thumb about 1.5cms/1/2 inch
Bake at 180.c/350.F/Gas 4 for 15-20 minutes
Remove to a cooling rack and cover with a tea towel.
Eat while still warm
Better still have that fried egg ready.