Cheese rolls with chili and herbs

Ingredients for 1 servings:

• 500 ml water
• 125 g durum wheat semolina
• 1 egg(s), size M
• 200 g wheat flour type 405
• 250 g wheat flour type 550
• 3 tsp Pul Biber
• 15 g salt
• 2 packets of dry yeast
• 200 g Gouda, grated
• 4 tbsp herb mix (6-herb mix), frozen

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour 40 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 2 hours 35 minutes

for 12 rolls

Bring the water to a boil and whisk in the semolina. Let the semolina cool. Mix the flour with Pul Biber, yeast, and salt. Stir the egg into the semolina mixture. Add the flour mixture and knead everything into a dough. The dough will be relatively firm, but that’s fine. Cover the dough and let it rise for about an hour, until it has doubled in size. Stir the cheese and herbs into the risen dough. Then separate 12 equal-sized pieces of dough. Shape the pieces into oblong rolls and place them on a baking sheet lined with baking paper. Cover the rolls and let them rise for another 30-40 minutes. Then score the rolls lengthwise with a sharp knife. Preheat the oven to 200°C (top/bottom heat). Bake the rolls in the oven for about 30-35 minutes until golden brown, then let them cool on a wire rack.