½ cup luke warm water
1 tsp yeast
½ tsp sugar
½ cup milk
2-2 ½ cups flour
½ cup canola oil
1 Tbsp salt to taste
1 egg yolk for glazing
Sesame/nigella seeds for top
Filling:
3 Tbsp canola oil
1 onion, finely chopped
2 medium tomatoes, finely chopped
½ lb ground beef
½ cups walnuts, finely chopped
½ tsp black pepper
½ tsp cumin
½ tsp salt to taste
Place the lukewarm milk, sugar and the yeast into a bowl. Stir well to dissolve the sugar and the yeast. Let it rise for 10-15 minutes.Then, add the salt, egg white, oil and flour, knead for about 10 minutes. Place a plastic wrap over the dough (see the picture) and let it rest for 2 hours or till it rises up to double its shape (see the picture).
Meanwhile, prepare the filling. Take ground beef and canola oil over a skillet and cook until the beef changes in color. Stir in onions and sauté for about 3-4 minutes over medium heat. Add tomatoes and salt. Cook over medium heat until the juice is absorbed (3-4 minutes). Add the spices, give a stir and let it cool.
Place the dough on the counter and punch to release air. Then sprinkle some flour on the counter and divide the dough in 2-3 pieces. Then, try to flatten the each dough piece in a rectangular shape with a dough roller, in 1/10 inch thickness.
Brush the surface of dough with 2 Tbsp butter/oil. Add the crushed walnuts into the filling mixture. Spread the filling mixture over dough evenly. Then roll it up tightly and do the same with the remaining dough. Then, place them into the baking tray with baking paper. Leave it for 1-2 hours to rise.
Preheat the oven to 375F (185C). Whisk the egg yolk and brush the surface of the rolls. Sprinkle with sesame/nigella seeds on top if desired. Bake for 25-30 minutes or until the tops get brownish. Take out of the oven and cover them with a clean cloth or towel in order to keep them soft. Serve warm.
ENJOY
P.S: Do not use metal container when kneading or resting the dough. Metal spoils the texture of dough.
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TURKCE
½ su bardagi ilik su
1 tatli kasigi kuru instant maya
½ tatli kasigi seker
½ su bardagi sut
1 yemek kasigi tuz
Uzeri icin 1 yumurta sarisi
Uzeri icin susam/corek otu
Ic malzeme:
3 yemek kasigi kanola yagi
1 sogan, kucuk dogranmis
2 orta boy domates, kucuk dogranmis
250 gr kiyma
½ su bardagi ceviz ici, ufalanmis
1 cay kasigi karabiber
1 cay kasigi kimyon
1 cay kasigi tuz
Ilik suyu ve mayayi bir kaseye alin, icine sekeri ilave edin ve sekerle maya cozunene kadar iyice karistirin.10-15 dakika kabarmasini bekleyin. Sonra, sut, sivi yag, tuz ve unu ilave ederek, 10 dakika kadar yogurun. Uzerine seffaf film ortun (resime bakiniz) ve sicak bir ortamda, hamur iki kati kadar kabarana dek, yaklasik 2 saat, bekleyin (resime bakiniz).
Bu sirada genisce bir tavada ic malzemeyi hazirlayin. Once kanola yaginda kiymayi renk degistirene kadar cevirin. Sogani ilave edin ve 3-4 dakika soteleyin. Domatesi ve tuzu ilave edin. Suyunu cekene kadar orta ateste 3-4 dakika pisirin. Baharatlari ilave edin, karisitin ve sogumaya birakin.
Hamuru tezgain uzerine alin ve havasini indirmek icin uzerinden bastirin ve tezgahi unlayip hamuru iki ya da uc esit parcaya bolun. Her hamur parcasini yuvarlayip oklava ile ½ cm kalinliginda ve dikdortgen seklinde acin. Uzerini tereyagi ya da sivi yag ile yaglayin. Ic malzemeyin icine cevizleri karistirin. Hamurun uzerine ic malzemeyi esit olacak sekilde yayin. Sonra sikica rulo yapin ve ruloyu yaglanmis dikdortgen bir firin tepsisine yerlestirin. Diger hamurlari da ayni sekilde rulo yapin. Rulolari iki kati buyuyene kadar yaklasik 1-2 saat bekletin.
Firini onceden 190C (375F) ye isitin cirpilmis yumurta sarisini rulolarin uzerine firca ile surun. Susam ya da corek otu serpin ve 25-30 dakika uzerleri kizarana dek pisirin.
Firindan cikarinca, tepsinin uzerini temiz bir mutfak bezi ya da havlu ile ortup hava almasini engelleyin. Boylece Kiymali Rulolariniz yumusacik olacaktir.
Sicak servis yapin.
AFIYET OLSUN
NOT: Hamuru yogurmak ya da dinlendirmek icin metal kap kullanmayin. Metal hamurun yapisina zarar verir.
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