Baked Dough Rolls Filled with Ground Meat

Ingredients

• 500 g double-grain flour (e.g., Wiener Griessler)
• 40 g yeast
• 250 ml Water
• Salt
• 1 tsp sugar
• 1 shallot (finely chopped)
• 1 garlic clove (finely chopped)
• 2 tbsp olive oil
• 1 tbsp Tomato Paste
• 500 g ground meat
• 100 ml meat broth
• 1 tsp dried thyme
• Salt
• Pepper (freshly ground)
• 2 egg yolks
• flour (for working)

Instructions

1. 1.

   Pour the flour onto a work surface. Create a well and crumble the yeast into it. Add sugar to the yeast and sprinkle salt over the flour. Pour some warm water onto the yeast and dissolve it. Then knead the remaining water with the dough until smooth. The dough should be smooth and elastic; add more warm water if needed. Let the dough rise, covered, in a warm place for about 1 hour.

2. 2.

   Brown the ground meat in hot oil until crumbly. Add shallot, thyme, and garlic and cook together. Stir in tomato paste and deglaze with meat broth. Simmer for about 10 minutes so most liquid evaporates. Season well with salt and pepper. Remove from heat and let cool slightly.

3. 3.

   Knead the dough again and roll it out on a floured surface to about 2 mm thickness, forming a rectangle (~15x80 cm). Spread ground meat evenly over the dough and roll lengthwise. Brush ends with egg yolk and press lightly. Cut the roll into ~20 equal pieces, pressing ends together slightly. Brush with egg yolk again and place on parchment-lined baking sheet. Bake in preheated oven at 200°C (fan) for about 20 minutes until golden brown. Let cool a bit before serving.