Yoga rolls
If anyone likes to knead various doughs, breads and pastries (I don't count myself: D ...), then it's my friend Yogi. This is her recipe for rolls, I will write it, although there are a lot of recipes, it deserves its chance because the rolls are really soft and fine.
Preparation steps
- From the listed ingredients, knead the dough and let it rise well. Pour the dough onto the work surface and tear the balls of dough, roll them a little between your palms and arrange them on the floured surface to stand for a while, 15 minutes is enough for them to rise a little. You should get odo 60-65 balls, or less if you want bigger buns. I made 30 balls of 35 g each (I measured each one: D), and I divided the rest of the dough into three balls and made classic rolls later. The dough is very nice, greasy and fine to make, it all goes easily ....
- Stretch each ball separately with a rolling pin, the lower end should be slightly narrower, and the upper end where you put the filling should be wider, as in the picture. Cut the lower, narrower end with a knife in 3-4 places in the length of some 4 cm approximately.
- So, roll it out, fill it, fold a little dough over the filling so that it doesn't leak out during baking, and wrap the roll. Arrange in a baking tray on paper and let it rise a little more. Before baking, coat the rolls with egg and sprinkle with some seeds if you are making a salty version.
- Bake them at 180 degrees until nicely browned, about 10-15 minutes, depending on the oven.
- And, that's it ... there's a bit of work to be done, but in the end you have beautiful and decorative rolls. Well, enjoy ....
