Buns "Cheese Roses"

Category: Bakery products

Ingredients
Butter:
Wheat flour	800-900 g
Warm milk	0.5 l
Salt	pinch
Sugar	2-3 st. l.
Softened butter	250 g
Dry yeast (30-50 g fresh)	1.5-2 tsp
Can add vanilla	1 tbsp.
Rast. oil	2 tbsp. l.
Lean:
Wheat flour	about 700 g
Warm water	2 tbsp.
Salt	1 tsp
Sugar	2-3 st. l.
Rast. oil	0.5 tbsp.
Dry yeast (30-50 g fresh)	1.5-2 tsp
Sometimes I do a hybrid:
Wheat flour	about 700-800 g
Warm milk	0.5 tbsp.
Salt	pinch
Sugar	2-3 st. l.
Rast. oil	0.5 tbsp.
Dry yeast (30-50 g fresh)	1.5-2 tsp

Cooking method

Need to:
Sweet or lean yeast dough, like for pies.
I make with these recipes (ingredients are given for a full, large portion)
If you want to bake something sweet or with a sweet filling, the amount of sugar can be increased to 5 tbsp. l. boldly.
We load the ingredients according to the selected recipe into the bread maker, the "yeast dough" mode for an hour and a half, then knead, leave for another hour, knead and work with it.
It is very important: the dough should be thinner than we are used to kneading for bread, the bun should be at least with a large "comma", otherwise later in the process of kneading and rolling, with additional dusting with flour, the dough will become "rubbery", and baking from it will be dense and not very tasty. Recommendations are general for such a dough - it must be fluid and viscous, the density of sour cream. It is better to add flour later, during the rolling process.
For cheese roses we need:
Half a portion of yeast dough (500-600g)
100g softened (not melted) butter (not margarine or spread)
200-300g of cheese (or a mixture of cheeses, for example, tilsitter with parmesan), grated on a medium grater.
Divide the prepared dough into 4 pieces, each roll thinly enough (0.5-0.7cm) into a rectangle. Grease generously with butter and sprinkle with cheese (also without saving).
Roll the dough into a roll and cut into pieces of 2-3 cm (I like it when the dough is rolled out thinner so that the pattern of the countertop shines through the dough, and the pieces are made smaller, literally 1.5-2 cm).
After pinching a piece of roll on one side (bottom), spread the petals on the other side, and put the bottom down on a greased baking sheet.
We give it a distance of about 20 minutes and put it in a preheated oven. We bake until golden brown (20-25 minutes), with convection, respectively, 5-7 minutes less.
After removing the roses from the oven, you can sprinkle them with melted butter. Serve warm, although cold, they are also extraordinarily tasty and juicy.

Cooking program:

Preheat the oven to 180-200 degrees.

Note

The recipe is taken from the book by L. P. Lyakhovskaya "Russian Book", very suitable for those who ate sweets during the holidays, but still want something like that for tea-coffee

Bon Appetit!