Stuffed rolls with cheese, seeds and green olives

Name: Stuffed rolls with cheese, seeds and green olives
Ingredients: 300 ml milk; 1 teaspoon salt; 1 tablespoon sugar; 3 tablespoons olive oil; 470 g flour; 25 g fresh yeast or 7 g dried yeast; 1 tablespoon olive oil; 100 g semi-hard cheese; 2 tablespoons full-fat sour cream; 2 tablespoons mixed pine nuts pumpkin seeds and sunflower seeds; 1 egg yolk; 1/4 teaspoon salt; 13 pitted green olives; 1 egg white; 1 g salt

Pasta/Pizza - Stuffed rolls with cheese, seeds and green olives by Marcela O. - Recipia

Stuffed rolls with cheese, seeds and green olives come out with golden crusts, soft centers and a whole olive tucked inside each one. The yeasted dough keeps them fluffy, while grated cheese is mixed into a filling bound with sour cream and egg yolk; you can taste the seeds in every bite, but they never overpower the olive. I like them while they’re still a little warm, with the olive in the middle caught in the same bite. Preparation: 30 minutes. Cooking: 20-25 minutes. Resting: 30 minutes. Total time: 80-85 minutes. Servings: 13. Approximately 230 kcal and 8 g protein per serving.

Ingredients

For the dough

300 ml milk
1 teaspoon salt
1 tablespoon sugar
3 tablespoons olive oil
470 g flour
25 g fresh yeast or 7 g dried yeast
1 tablespoon olive oil

For the filling

100 g semi-hard cheese
2 tablespoons full-fat sour cream
2 tablespoons mixed pine nuts pumpkin seeds and sunflower seeds
1 egg yolk
1/4 teaspoon salt
13 pitted green olives

For brushing

1 egg white
1 g salt

Preparation

1. Add the milk, salt, sugar, 3 tablespoons of olive oil, flour and yeast to the bread machine pan, in that order. Use 25 g fresh yeast or 7 g dried yeast, and knead the dough in the machine. 2. Leave the dough to rise for 20 minutes in a warm place. 3. Grate the cheese using the coarse side of a box grater and mix it with the seed mix, 1/4 teaspoon of salt, the egg yolk and sour cream. 4. Grease the work surface and your palms with 1 tablespoon of olive oil. Tear off golf ball-sized pieces of dough, flatten them and put a heaped teaspoon of filling and a whole olive in the middle of each one. Pinch the edges together and roll the dough between your palms to make round rolls. 5. Arrange the rolls on a baking tray lined with parchment paper. Beat the egg white with 1 g of salt, brush the rolls with it and leave them to rise for another 10 minutes. 6. Bake in an oven preheated to 180°C for 20-25 minutes, until golden.

Notes

I serve them with plain yogurt, which goes well with the salty filling. Stored in a closed container, they keep in the fridge for up to 3 days; warmed for a few minutes, the crust softens a little. You can replace the mix with 2 tablespoons of pumpkin and sunflower seeds; the rolls contain gluten, dairy and eggs. Choose firm green olives, and if they’re very salty, rinse and dry them well before adding them to the dough. Rolls larger than a golf ball need a few extra minutes in the oven, until they’re golden underneath too.