Roll-horseshoe stuffed

Description

Yeast rolls in the shape of a cone, stuffed with smoked sausage, pickles and cheese. Looks impressive on the holiday table, cut into very thin slices. And very tasty with a Cup of coffee or sweet tea

Ingredients

Yeast

1 tsp
Flour

250 g
Chicken egg

1 piece
Vegetable oil

3 Tbsp
Salt

0.5 tsp
Sugar

1 Tbsp
Milk

125 ml
Sausage

90 g
Ketchup

1 Tbsp
Pickled cucumber

3 piece
Dutch cheese

100 g
Vegetable oil
Chicken egg

Cooking

I knead the dough in HP, in a bucket where you pour a little warm milk, vegetable oil, salt, sugar, egg

Sift the flour and add dry yeast TM"SAF-time". Turn on the mode"the Dough".

While the dough cut into small pieces pickles-I added onions, dill and pepper from the marinade. Cheese to grate on a coarse grater

The finished dough well and press down to release excess air. Roll in a transverse oval, with a thickness of 3-5 mm. to Lubricate a little more than half the ketchup, put sausage (I finished cutting the slices very thin)

From above to lay pickles

Sprinkle with grated cheese

Using a sharp knife, cut remaining dough into strips about 2 cm

Roll roll, starting to wrap from the filling and finishing of the cut strips. Roll it is necessary to twist, not quite tight to keep the stuffing got on the cut strip. The ends to seal, clicking on them, and tuck inside

The resulting loaf out onto a baking tray lined with baking paper and greased. To give the roll the shape of a horseshoe to correct band. Cover with a towel and put in warm place to rise (about 15-20 minutes)

Before baking roll brush with beaten egg. Bake in a preheated oven at 180 degrees for 20-25 minutes (focus on your oven)until dry matches. The finished rolls cover with a towel and allow to cool

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