Soft rolls filled with minced meat

Ingredients for 8 servings:

• 500 g flour (wheat flour), up to 600 g
• 75 g margarine
• 1 tsp salt
• 2 tsp sugar
• 300 ml milk (room temperature)
• 1 bag(s) of yeast
• 250 g minced meat
• 1 onion(s), grated
• 250 g tomatoes, pureed
• 1 tbsp tomato paste
• 1 tbsp tomato ketchup
• 125 ml white wine (optional)
• salt and pepper
• 75 ml olive oil

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

you can also fill them with sheep’s cheese or cold cuts

Combine all the dough ingredients in the order listed above and knead. Set aside, cover with cling film, and while the dough rises, prepare the filling. For the filling, place the minced meat in a pot; the bottom of the pot should be very hot and leave it there until all the liquid that comes out has evaporated. Now add the oil and onion, and after 2 minutes, add the tomato paste. After 2 minutes, deglaze with wine—this step can be omitted—and reduce the heat. At the same time, add the passata, ketchup, salt, and pepper, cover, and simmer gently; the longer and slower the simmer, the better! Once the filling is ready, tear off walnut-sized pieces of dough, flatten them, fill them, seal them, and place them seam-down on the baking sheet. Then bake at 175 degrees Celsius for about 35 minutes until golden brown. The thinner the dough, the shorter the baking time.