Thursday, August 06, 2015

Cottage cheese rolls - Kesobullar


Isn’t it lovely to sink your teeth into freshly baked, coarse and “foody” bread rolls? These are flavoured with fennel and the cottage cheese does its job for the texture.

20 rolls

1 ¾ oz fresh yeast
2 cups water
8 oz cottage cheese
2 tsps salt
1 tbsp sugar
1 to 1½ tbsps crushed aniseed
approx 5 cups coarse bread flour
egg for brushing

Crumble the yeast in a mixing bowl. Heat the water to 37C/”finger warm”. Stir the yeast with some of the water until dissolved, then add remaining water. Add cottage cheese, salt, sugar and fennel and then the flour, little by little. Work to a smooth and pliable dough and leave to prove under a cloth for 30 to 40 minutes.

Turn the dough up onto a floured surface and knead again until pliable. Divide in two and then cut each part in 10. Shape to round or oblong buns, put them on greased baking plates (or use baking paper), cover and leave to rise for 30 minutes. Brush with beaten egg and bake in the middle of the oven at 225C/gasmark 7 for about 10 minutes.

Transfer to a rack, cover and leave to cool.




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