Yeast dough rolls with jam — soft, fluffy and fine!

They are fantastically tasty! We recommend that you prepare them to treat your family and friends!

INGREDIENTS:

For the dough:

-600 g of flour;

-1 large egg or 2 small eggs;

-25 g of fresh yeast or 8 g of dry yeast;

-70 g of sugar;

-½ teaspoon of salt;

-90 g of butter;

-280 ml of milk;

For the filling: 150 g thick jam (we used strawberry jam).

Other:

– an egg — for greasing the rolls before baking;

– a piece of butter — for greasing the rolls after baking;

– powdered sugar — for decoration.

METHOD OF PREPARATION:

1. Mix the warm milk with the crumbled yeast, ½ spoon of sugar and a spoon of sifted flour. Leave the obtained sourdough to ferment for 10-15 minutes in a warm place to activate the yeast in it.

2. Sift 550g of flour into the bowl of your stand mixer (or into a regular bowl if you want to knead the dough by hand). Add the salt, the remaining sugar and the egg. Mix the dough a little with the mixer, to which you have attached the kneading hook.

3.Add the leavened bran into it. Mix it very well, adding the remaining flour if necessary.

4.Add the soft butter (at room temperature) to the dough. Knead it for about 10 minutes, until it becomes smooth and non-sticky.

5. Shape the dough into a ball and place it in a deep bowl, greased with oil. Cover it with a clean kitchen towel and let it rise for 60 minutes in a warm place.

6. Transfer it to the floured table and knead it a little. Then divide it into 12 equal pieces, shaping them into balls.

7. Cover the balls with cling film and let them “rest” for 10 minutes.

8. Roll out each ball of dough in the form of a round and thin flatbread. Place a spoonful of jam near one of its edges.

9. Fold the side edges (perpendicular to the one next to the jam) of the pancake inwards. Then fold the edge, next to which the jam is, covering it completely and sticking it well, so that it does not leak. Roll the flatbread into a roll.