Photo: Nimrod Saunders

Styling: Noa Kanarik

Yield: 15 rolls

Prep Time: 1 hour+

Ingredients:

Dough:
3 ½ cups flour
1 tablespoon dry yeast
2 heaping tablespoons sugar
1 heaping tablespoon salt
¼ cup Tnuva Butter, softened
1 ½ cups warm milk
Filling:
1 package Tnuva Edam Cheese Slices, cut into small pieces
Garlic mixture:
4 tablespoons olive oil
1 tablespoon Tnuva Butter, melted
3 cloves garlic, crushed
A handful of parsley, finely chopped
1 teaspoon honey
Dash of sea salt
Egg for brushing

Instructions

1. Put all dough ingredients, except for the butter, in a mixer bowl. Knead with the dough hook until a dough forms. Add the butter and knead for another 10 minutes. If the dough is dry, add more milk, 1 teaspoon at a time.
2. Cover the dough and let rise for two hours at room temperature, or overnight in the fridge.
3. Divide the dough into 15 equal pieces. Form each piece into a ball, then stuff with pieces of cheese. Roll into an oval shape and place on a baking tray lined with parchment paper. Let rise for about an hour.
4. Brush with beaten egg and bake at 400⁰F for 20 minutes.
5. Meanwhile, put all the ingredients for the garlic mixture in a bowl and mix well. After 20 minutes of baking, remove the rolls from the oven and brush generously with the garlic mixture.
6. Bake for another 10 minutes until nicely brown.