Grandma’s Secret: A Centennial Stuffed Roll Recipe
Table of Contents
Unearthing treasures from the past, we delve into a culinary time capsule – a 100-year-old recipe passed down by Grandma. Brace yourself for a delightful journey as we recreate these timeless stuffed rolls. This isn’t just a recipe; it’s a legacy that has stood the test of time.
Ingredients
- 750 g wheat flour
- 1 teaspoon of salt
- 6-7 hard-boiled eggs
- 1 bunch green onions
- Vegetable oil (to taste)
- 200 ml melted butter (equivalent to a cup)
- 600 ml water
Instructions
Crafting the Dough
- Pour 750 g of sifted wheat flour into a large bowl and add 1 teaspoon of fine salt.
- Gradually introduce 600 ml of water, mixing it in stages. Begin with a wooden spoon, then transition to using your hands.
- Spread a little flour on your work surface and knead until an elastic dough forms.
- Let the dough rest for about ten minutes, covered with transparent film.
Roll Call
- Dust the dough with flour and knead again.
- Shape half into a cylinder, then divide it into 16-18 pieces. Repeat with the other half.
- Crush each piece and coat with melted butter (200 ml), placing them in an ovenproof dish.
- Cover with transparent film and let it rest for an hour.
Filling the Gaps
- Pour a bit of oil into a pan and finely chop the green onions.
- Cook the onions until soft, then add 6-7 hard-boiled eggs. Season with salt and pepper, mixing well.
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Roll, Baby, Roll
- Widen the buttered dough blocks using your hands.
- Spread a spoonful of the prepared filling on one side.
- Fold the edges of the dough to cover the filling, then roll up each section.
The Finale
- Place the stuffed rolls on a baking tray lined with parchment paper.
- Set the oven to a temperature of 200°C and bake for 30-35 minutes until golden brown.
Conclusion
As the aroma of these stuffed rolls wafts through your kitchen, you’ve not just cooked a meal; you’ve created a connection to the past. These centennial delights, ready to be served hot or cold, are a testament to the enduring magic of Grandma’s kitchen.