Filled spelt rolls

Ingredients for 4 servings:

• 125 g butter
• 250 ml milk
• ½ cube of yeast
• 10 g salt approx. 1 level tbsp
• 1 tsp sugar
• 450 g spelt flour type 1050
• 400 g herb cream cheese
• possibly herbs, fresh
• 2 garlic cloves
• 1 egg yolk for brushing
• Grated cheese for sprinkling
• Seeds (baking seed mix) for sprinkling

Instructions

Working time approx. 15 minutes; Rest time approx. 50 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 20 minutes

Melt the butter. Add the milk and heat. Crumble the yeast into the liquid and sprinkle with the sugar. Let the yeast mixture prove until the yeast forms bubbles. Then add the salt and flour and knead into a dough. Knead until it pulls away from the sides of the bowl. Now let the dough prove for 30 minutes. Mix the cream cheese with the garlic and, if desired, herbs. Separate pieces of dough from the dough, flatten them and fill each with 1 tablespoon of cream cheese. Press the dough together well and place the rolls upside down, i.e. with the seam facing down, on a baking tray lined with baking paper. Brush the dough pieces with egg yolk and sprinkle with pumpkin seeds, cheese or other seeds if desired. Let rise again and then bake at 220°C (top/bottom heat) for approx. 15 minutes.