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🍽️ Surprise Rolls

184 kcal · 30 min · 4 servings

Ingredients

• 1 packet dry yeast
• 500 g wheat flour (Type 1050)
• 1 tsp salt (preferably iodized salt)
• 100 g zucchini (1 zucchini)
• 200 g yogurt (1.5 % fat)
• 3 tbsp rapeseed oil
• 16 mushrooms
• 200 g cream cheese (13 % fat) (with herbs)
• 50 g seed mix

Instructions

1. 1. Put yeast, flour, and salt into a large bowl and mix them together.
2. 2. Wash the zucchini, trim the ends, and grate it finely using a box grater.
3. 3. Slightly warm the yogurt in a pot.
4. 4. Stir the oil and the grated zucchini into the yogurt.
5. 5. Add the yogurt-zucchini mixture to the flour in the bowl.
6. 6. Mix everything using the dough hooks of a hand mixer.
7. 7. Continue kneading the dough until it is soft and pliable.
8. 8. Add a little water if necessary, if the dough is still too sticky.
9. 9. Cover the bowl and let the dough rise in a warm place for about 30 minutes.
10. 10. Twist the stems off the mushrooms.
11. 11. Clean the mushrooms with a brush or kitchen paper.
12. 12. Fill the mushrooms with cream cheese.
13. 13. Divide the dough into 16 equal portions.
14. 14. Roll each portion into a ball.
15. 15. Flatten the dough balls.
16. 16. Wrap a filled mushroom cap in each dough flat, with the opening facing downwards.
17. 17. Pour the grain mix onto a plate.
18. 18. Reshape the wrapped rolls into balls.
19. 19. Brush the balls with water.
20. 20. Press the balls all around into the grain mix.
21. 21. Line a baking tray with baking paper.
22. 22. Place the rolls on the tray.
23. 23. Let the rolls rise again for another 15 to 20 minutes.
24. 24. Preheat the oven (200 °C conventional heat, 180 °C fan-forced, or gas level 3).
25. 25. Place the tray on the middle rack.
26. 26. Bake the rolls for about 20 minutes.

Nutrition per serving

• kcal: 184
• Protein: 7 g · Fett/Fat: 7 g · Carbs: 22 g