Turkish rolls "rubella" 
Everything is so beautiful blooms in nature, that bloomed in my oven, even yeast rolls;)
stuck in the past the Turkish pastries in the shape of roses, in Turkish called
poğaça Gül. It was hard to look away from them, so do not even alienated my complete ignorance of the Turkish (oh sorry, the Turkish expedition I still remember how to ask for fresh bread - Taze ekmek , fish - Balik and cheese - peynir ;))) and limited confidence in the computer translators - I had to bake them and the end:) This provision has proved to be as interesting as the appearance of rolls, because contrary to appearances, is not it sweet roses. Cheese filling savory, the parsley (I found it on the versions made with dried tomatoes or peppers), wrapped in a cake that my grandmother would call "fasting yeast" - the oil instead of butter, eggs and a small amount of yogurt or most of - the water . Despite all the rolls are light and fluffy and taste great for breakfast, crunchy radish biting:) Well done to them also add other herbs and a little garlic to the cottage filling. A version of sweet enough add more sugar to the dough and sprinkle with pearl sugar buns and packed inside a sweet cream cheese with cinnamon, raisins or cranberries. It may be a little less then the Turkish, but also delicious and beautiful:)
roses Folding the dough is childishly simple:
Turkish rolls "rubella" 4 cups flour
1 / 2 tablespoons instant yeast, 1 cup milk
,
1 / 2 cup yogurt natural
1 / 2 cup vegetable oil 1 egg
+ 1 egg yolk, 1 tablespoon sugar
,
1 / 2 teaspoon salt,
500 g cottage cheese, parsley
handful of parsley, salt and pepper
warm milk (it must be warm but not hot) and mix with yogurt, sugar and yeast. Let stand for 10 minutes. Egg fluff and mix with oil. Sift the flour and add salt. Slowly pour the yeast and leaven egg with oil, Crimping cake. Put the dough on pastry board and knead at least 10 minutes until a uniform, shiny and will move away from hands. Shape into a ball, into a bowl, cover and leave to rise until doubled in volume.
Prepare filling. Cottage cheese mash with a fork and mix with chopped parsley. Season to taste with salt and pepper.
When dough rolled out thinly (about half an inch) and trim rings. The size and number of rolls will depend on the diameter of the cutters to cut out. Rings cut glass will be too small. Me as the most cutting przypasowała Cap from the bucket of cottage cheese sernikowym:) Each disc cut from the four corners of the cross. At the center lay a teaspoon of the filling and roll up the dough rubella starting opposite "petals" (see photo above:))
formed bagels arranged on a baking tray lined with baking paper and leave for about half an hour, until lightly they grow older. Fluff with a fork yolk with a teaspoon of water. Spread buns.
Bake in preheated oven at 200 degrees about 15 minutes until buns are confounded.
