Rolls and balls, Sundays family menu

In recent days, I find myself spending most of my time outside to the extent that I even forget about hunger. Cool, sunny days are tempting me to go outside, and start a couple of new projects - planting future food. I'm currently in the spice corner phase, and that keeps me away from the screen. I left the kitchen and meal organization to my mother-in-law, a slight relief that I don't have to pull a new menu out of my sleeve every day. However, I am still in charge of the bread and sweet part.

Today, however, we join forces for a weekend family lunch, which we organize on Saturdays or Sundays, depending on how we all match free time. In addition to the must - have chicken soup, the menu included cheese puffs (rolled using the old method), hazelnut biscuit bombs and orange bars.

Cheese rolls reminds of cinnamon rolls, except for the ingredients for the dough and the preparation are different, what makes them soft like cotton is the way the dough is rolled and coated.

Skilled hands of my mother-in-law kneaded the dough from:

700 grams of flour
10 g of dry yeast
250 ml of milk
100 ml of oil
150 ml of carbonated water
1 spoon of sugar
1 1/2 teaspoons of salt

• Mix lukewarm milk, yeast and sugar together and leave in a warm place for the yeast to activate. Then pour in the oil and gradually add the flour. Carbonated water and salt as well.
  The difference that oil and melted butter make when it comes to dough and biscuits is moisture. Oil will make the it more elastic, so to speak, more sensitive under the fingers, but no less puffy than if you put butter, which will add to the taste and make the pastry more airy.
  Leave to double in size.

For the coating 200 g of cheese. Prepare 100 g of softened margarine at room temperature, and a pinch of salt.

First coat the entire surface with melted margarine, and then with cheese spread. So far, I've been making this type of pastry by rolling the entire crust into a roll, then using a knife and cut pieces of the desired thickness.

I have to admit that in that case you don't get too many rolls. I liked the method I learned today somewhat better, but it also consumes a little more time for preparation.

Cut the rolled out dough lengthwise into strips of the desired thickness, then cut each cut strip in half.

Form a roll from each strip. It would be best to leave the dough to rest for at least 15 minutes between steps.

Beat one egg with a fork, add a tablespoon of oil, then brush the sides of each roll. Roll in seeds such as sesame, sunflower, cumin, flax. We made a half and half combination, some were a mix of seeds, and some only with sesame. I always vote for the mix, because the mixture of more seeds just makes any dough even more delicious, more tempting to endlessly peel the toasted seeds and nibble on them until you reach the dough.

Stacked in a baking tray, gently press each roll with the palm of your hand to flatten the raised part. Bake them until golden brown in an oven preheated to 200 degrees.

Perfectly crispy and airy, dough soaked melted cheese in, giving the perfect taste with the touch of toasty nutty seeds.

Now the dessert, the last train for "tough" sweets is leaving soon, because fruitcakes are arriving, and with them various summer creams and ice creams. I'm not sure what will be on the menu for the one guest who still refuses to eat anything that has to do with fruit, except for the orange that I recently discovered.

With this recipe, I will be able to make two variations on the same theme, the base for the bombs will be the same, and then I will divide the mass into two parts and play with the flavors. At first, I had the idea to make something with orange gelatin, but the day didn't seem like the kind to prepare it at all, I needed something quick and easy so that I could run out again as soon as possible.

300 g of ground biscuits
100 ml of milk
180 g of butter
150 g of powdered sugar
200 g of chocolate
3 spoons of granulated sugar
1 bag of vanilla sugar
grated orange peel
handful of ground toasted hazelnuts

Beat the butter at room temperature until foamy, then add powdered sugar.

Steam the biscuit with heated sugared milk, Combine the whipped butter with the steamed biscuits, beat with a mixer.

Divide the mixture into two parts, pour one part on cellophane paper, flatten, later it will be cut into slices before serving, sprinkle the grated orange peel directly on the biscuit, and then pour some of the melted chocolate over it.
Let it chill until chocolate hardens. Add another layer of grated orange, cover with chocolate again and place in the freezer.

In the second part of the mixture, add coarsely ground hazelnuts, previously toasted. With wet hands, form balls, and they will join the bars in the freezer, so it would be better to arrange them on baking paper so that they can be separated more easily later.

Pour chocolate over them mercilessly, and later watch them disappear from the tray.
Between servings, I grabbed the last few shots, and then got lost in the garden again, right after lunch till the sun was still up.
I didn't find them when I got back.

All the calories from the photos were successfully burned, I swear. ;]

Bon appetite!