Egg-Filled Bread Rolls
Into a bowl, add the wheat flour, the salt and add the water gradually, mixing well.Once you’ve added all the water, mix well and place the dough on a floured table. Gradually sprinkle another cup of flour over the dough and knead until combined.Once you’ve done that, put the dough in the bowl, cover with plastic wrap and let it rest for 10 minutes.After this indicated time, put the dough back on the table and split it in half.Get one of the halves and roll it up into a log shape, then split the dough into 8 equal-sized pieces.Round each piece of dough into a ball and set these balls aside.Repeat this process with the other half of the dough as well.Next, into a glass baking dish, add the melted butter and place all the dough balls in the butter, flattening one by one.Cover the baking dish with plastic wrap and let the dough pieces rest for about 1 hour.Meanwhile, into a bowl, add the chopped chives and the olive oil, mix and add the boiled eggs chopped into dices, mix again. Season with salt and black pepper, mix well and set aside.Once the pieces of dough have rested, get one of them and stretch it by hand on the table until very thin.Now place some of egg filling on the dough, then fold the tip of the dough covering the filling, fold the dough edges and roll it up into a bread roll shape.Repeat this process until you’ve used up all pieces of dough and all the filling.Now transfer all the bread rolls to a baking sheet lined with a sheet of parchment paper.Bake in a preheated oven at 180°C (356°F) for 40 minutes. Baking time may vary depending on the power of your oven.Serve.
Ingredientes
- 6 Cups of Sifted Wheat Flour (200ml Cup)
- 1 Teaspoon of Salt
- 3 Cups of Water
- 1 Cup of Melted Unsalted Butter or Margarine
Filling
- Chives to Taste
- A Drizzle of Olive Oil
- 8 Boiled Eggs
- 1 Generous Pinch of Salt
- 1 Generous Pinch of Black Pepper
Modo de Fazer
Into a bowl, add the wheat flour, the salt and add the water gradually, mixing well.
Once you’ve added all the water, mix well and place the dough on a floured table. Gradually sprinkle another cup of flour over the dough and knead until combined.
Once you’ve done that, put the dough in the bowl, cover with plastic wrap and let it rest for 10 minutes.
After this indicated time, put the dough back on the table and split it in half.
Get one of the halves and roll it up into a log shape, then split the dough into 8 equal-sized pieces.
Round each piece of dough into a ball and set these balls aside.
Repeat this process with the other half of the dough as well.
Next, into a glass baking dish, add the melted butter and place all the dough balls in the butter, flattening one by one.
Cover the baking dish with plastic wrap and let the dough pieces rest for about 1 hour.
Meanwhile, into a bowl, add the chopped chives and the olive oil, mix and add the boiled eggs chopped into dices, mix again. Season with salt and black pepper, mix well and set aside.
Once the pieces of dough have rested, get one of them and stretch it by hand on the table until very thin.
Now place some of egg filling on the dough, then fold the tip of the dough covering the filling, fold the dough edges and roll it up into a bread roll shape.
Repeat this process until you’ve used up all pieces of dough and all the filling.
Now transfer all the bread rolls to a baking sheet lined with a sheet of parchment paper.
Bake in a preheated oven at 180°C (356°F) for 40 minutes. Baking time may vary depending on the power of your oven.
Serve.
