Provençal filled rolls

Ingredients for 6 servings:

• 300 g spelt flour or white flour T65 or rye flour
• 180 ml water, warm
• 1 tsp, heaped dry yeast
• 1 tsp, leveled salt
• 200 g soft cheese, strong, raw milk soft cheese, such as Pont l’Eveque, Chaumes or similar.
• some thyme sprigs, fresh
• some honey e.g. lemon-ginger honey, forest, wildflower or thyme honey
• some sea salt

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours

Refined, delicious with salad, for grilling or simply with wine

Heat water to a maximum of 37°C and stir in the yeast in a bowl. Add the flour and salt and knead for a few minutes. Let the dough rise in the covered bowl for 30 minutes in a warm place. In the meantime, divide the cheese into cubes with sides measuring 3 to 4 cm. Place the dough on a floured work surface, divide into equal-sized pieces, and form them into balls. Flatten the dough balls slightly with the palm of your hand. Place a piece of cheese in the center of each piece and completely enclose the cheese with the dough. (Important: Press the seams firmly shut! The piece of cheese may seem huge, but that’s normal.) Place the balls seam-down next to each other on a baking sheet lined with baking paper. Cover and let rise for about 45 minutes. Preheat the oven to 220°C. After rising, brush the balls with water and make a deep cut in each one with a sharp knife. Place the thyme sprigs in the cuts. Bake the rolls for about 15 minutes, until the cheese begins to melt inside the warm rolls. After removing them from the oven, carefully drizzle a little honey over the cuts. Sprinkle lightly with sea salt and serve immediately.