Pan-fried cheese rolls

Name: Pan-fried cheese rolls
Ingredients: 500 g white flour; 12.5 g fresh yeast; 1 teaspoon salt; 1 teaspoon sugar; 250 ml lukewarm water; 1 tablespoon flax seeds; 1 tablespoon poppy seeds; 30 ml oil; 250 g telemea; 15 g yogurt; 15 g full-fat sour cream; 10 g fresh dill; 30 ml oil

Appetizers - Pan-fried cheese rolls by Gratiela B. - Recipia

Pan-fried cheese rolls are usually served hot with cold beer, and the pieces have a browned crust and a soft center. The yeasted dough with seeds is rolled around telemea mixed with yogurt, sour cream and dill, then fried until golden. I cut it into pieces that are easy to pick up by hand, not too small. Preparation: 25 minutes. Cooking: 24 minutes. Resting: 30 minutes. Total time: 79 minutes. Servings: 4. Approximately 790 kcal and 24 g protein per serving.

Ingredients

For the dough

500 g white flour
12.5 g fresh yeast
1 teaspoon salt
1 teaspoon sugar
250 ml lukewarm water
1 tablespoon flax seeds
1 tablespoon poppy seeds
30 ml oil

For the filling

250 g telemea
15 g yogurt
15 g full-fat sour cream
10 g fresh dill

For frying

30 ml oil

Preparation

1. Crumble the yeast into a bowl and mix it with 1 teaspoon of salt and 1 teaspoon of sugar until it turns liquid. Pour in the lukewarm water, then add the flax and poppy seeds. 2. Mix in the sifted flour and the 2 tablespoons of oil. Knead until you have a smooth dough, cover it and leave it to rise for at least 30 minutes, away from drafts. 3. Grate the telemea on the fine side of a grater and mix it well with the yogurt, sour cream and chopped dill. 4. Tear the dough into pieces the size of a tennis ball. Roll each piece out on a floured work surface, spread a generous layer of filling over it and roll it up tightly. Then roll each log on the work surface until it is as thin as possible and cut it into pieces as you like. 5. Heat 2 tablespoons of oil in a nonstick pan. Fry the pieces in batches over medium heat, for 24 minutes in total, turning them until browned. Transfer them to paper towels.

Notes

The rolls keep in a covered container in the fridge for up to 3 days; reheating them in a pan brings back some of their crust. Sheep's milk telemea can be saltier than cow's milk telemea, so taste the filling and adjust the salt in the dough carefully. If the cheese releases whey, drain it before mixing it in, so the filling does not run out while you roll the dough. The dough may need a little flour when rolling it out, but use it only for dusting so the dough does not get weighed down. Thicker pieces will need more time in the pan than thinner ones. I serve them with cold beer, with a simple tomato salad on the side. You can replace the telemea with 250 g of well-drained cottage cheese; the filling will be less salty, so adjust the salt to taste. You can replace the flax seeds with the same amount of sesame seeds. The dough contains gluten, and the filling contains dairy.