Ingredients:
- 200 ml of milk (4/5 cup_
- 50 ml of sour cream (1/5 cup)
- 4 tablespoons oil
- 1 egg white
- 1 tsp sugar
- 1 tsp salt
- 1 cube of yeast (40 g or 2 bags of dry yeast)
- about 500 g flour (17.5 oz)
- half a spoonful of baking powder
- half a cube of softened margarine/butter
- 1 egg yolk and sesame seeds for sprinkling
- 300 g finely chopped smoked bacon (10.5 oz)
- 200 g of grated cheese (7 oz)
- optional: tomato sauce
- Dissolve yeast in the warm milk with 1 tbsp sugar.
- Add sour cream, oil, salt, egg white, baking powder to this solution and gradually add about 450 g of flour and knead the dough. If needed add more flour, I used exactly 500 g of flour for this amount. The dough should be soft and non-sticky. You can use mixer with dough sticks and later knead with hands.
- After dough is finely kneaded and soft, allow it to stand for 40 minutes, covered with kitchen towel.
- Then divide it into 8 parts.
- Take one part, spread it out in a small crust on a floured surface and coat it with margarine. Take another part, spread it to the same size and place it on top of the first crust. Using a rolling pin, gently spread a rectangular peel the length of the baking pan.
- Coat with margarine and place a quarter of the filling.
- Wrap in roll. Cut the roll into 6 pieces and place in a baking tray (coated with baking paper) to bake. Repeat the same with the remaining 6 pieces of dough and the resulting 3 rolls.
- Coat with egg yolk, sprinkle with sesame seeds and place one slice of margarine on each slice.
- Allow them to stand for 30 minutes and bake at 180 C (350 F) degrees for about half an hour.