Rolls with tuna - Very spicy and beautiful rolls for fasting days, excellent for breakfast or dinner.
Rolls with tuna - Sandra Stojiljković Cvetković - Recipes and Cookbook online
Rolls with tuna - Very spicy and beautiful rolls for fasting days, excellent for breakfast or dinner.
- 50 ml water (lukewarm)
- 75 ml of sour water
- 1 bag of dry yeast
- 1 teaspoon of sugar
- 600 g of soft flour (500 - 600 g)
- 125 ml of white wine
- 1 cups of oil
- 1 teaspoon of salt
- 150 g of tuna (chopped)
- leek (small, chopped)
- 125 g of lean margarine
- Put dry yeast and sugar in a little lukewarm water, and let it rise for 30 minutes. Add the yeast to the well in the flour, add sour water, white wine, oil and salt, and mix everything well to get a smooth dough. Divide the resulting dough into four parts and shape each into a ball.
- Roll out each of the balls with a rolling pin into a crust 1 cm thick, then cut each of the crusts crosswise into quarters, and divide each quarter in half, in order to obtain eight equal parts.
- Put a little tuna mixed with finely chopped leeks on each obtained part and twist the rolls.
- Then arrange the rolls in an oiled tray, put a cube of margarine on top of each one and let them rest for 15-20 minutes. After that time, put them in a heated oven and bake for 25-30 minutes at 200 C.
Sandra Stojiljković Cvetković
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