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🍽️ Dill-Cheese-Rolls

308 kcal · 30 min · 4 servings

Ingredients

• milk 260 ml
• yeast, fresh 0.5 pcs
• brown sugar 1 tsp
• wheat flour, type 405 500 g
• salt 1 tsp
• olive oil 3 tbsp
• pepper, black ground pinch
• dill, fresh 40 g
• Emmentaler cheese block 120 g
• olives, green 12 pcs

Instructions

1. 1. Heat 250 milliliters of milk in a pot until it is lukewarm.
2. 2. Dissolve the yeast and sugar in the lukewarm milk.
3. 3. Let the milk-yeast mixture rest for about 15 minutes.
4. 4. Pour the yeast milk into a bowl.
5. 5. Add flour, salt, oil, and a bit of pepper.
6. 6. Work the ingredients for 3 to 4 minutes to form a smooth dough.
7. 7. Cover the dough.
8. 8. Let the dough rise in a warm place for about 1 hour until it has doubled in size.
9. 9. Wash the dill meanwhile.
10. 10. Shake the dill dry.
11. 11. Pluck off the fine dill tips.
12. 12. Finely chop the dill tips.
13. 13. Grate the Emmental cheese.
14. 14. Knead the chopped dill and 80 grams of the grated cheese into the dough.
15. 15. Sprinkle some flour on a work surface.
16. 16. Divide the dough on the floured surface into 12 equal portions.
17. 17. Shape each portion into a round roll.
18. 18. Drain one olive.
19. 19. Place the drained olive in the center of each roll.
20. 20. Grease a springform pan with a diameter of 20 to 22 centimeters.
21. 21. Place the rolls closely together in the greased pan.
22. 22. Cover the pan with the rolls.
23. 23. Let the rolls rise for another 30 minutes.
24. 24. Preheat the oven to 200 degrees Celsius (top and bottom heat).
25. 25. Brush the rolls with the remaining milk.
26. 26. Sprinkle the rolls with the remaining cheese.
27. 27. Bake the rolls in the oven for about 30 minutes until golden brown.
28. 28. Let the cheese-dill rolls cool.
29. 29. Serve the rolls.

Nutrition per serving

• kcal: 308
• Protein: 13 g · Fett/Fat: 15 g · Carbs: 35 g