MEAT ROLLS by RUDOLPH VAN VEEN

As most of us got a fever called Rudolph Van Veen (at the mercy of Rudi), so I have to share with you his recipe which is tried and phenomenal, and you probably saw it in the announcement for Rudolphs bakery ...

Preparation steps

Knead the dough from the listed ingredients. Form balls of 30-35 g, cover with foil and let stand for 15 minutes.
During that time, mix 1 egg yolk, a little breadcrumbs and spices into the meat. Form kebabs (count how many balls you have and then distribute the same amount of meat on each to consume everything).
When the dough rises, roll it out with a rolling pin, then first spread the egg with the egg to make it stick better, then put the kebab and roll the shorter sides left and right first, and then the longer side, you probably saw it in the commercial as Rudolf does. Press well to stick nicely.
Coat with egg and let stand for 45 minutes, then bake for half an hour at 200 degrees.

Serving

They are beautiful and warm, and even when they cool down, although in our country they almost never managed to cool down

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Rosa Cooking