Lentil Mushroom Rolls

Instructions

• Prepare the lentils:

  • Place 1 jar of lentils in a bowl, cover with water, and let them soak overnight.

• Prepare the filling:

  • Dice 2 onions and 200 g mushrooms.

  • Heat a little oil in a pan.

  • Lightly sauté the diced onions until they are translucent.

  • Add the mushrooms and cook until softened.

  • Drain the soaked lentils and add them to the onion-mushroom mixture.

  • Season with salt, pepper, and marjoram.

  • Mix well, then set aside and let cool.

• Prepare the dough:

  • Preheat the oven to 180°C.

  • Put 2 glasses of flour in a bowl.

  • In a small bowl, mix 0.5 package of fresh yeast well with 0.5 glass of sour cream.

  • Add the sour cream-yeast mixture to the flour.

  • Add a pinch of salt.

  • Knead everything well until a smooth, pliable dough forms.

  • Divide the dough into 3 equal-sized balls.

  • Cover with a cloth and let rest for about 15 min, until the dough has risen slightly.

• Process the dough further:

  • Briefly knead each dough ball again.

  • Then, roll each ball out into a round circle, about 3 mm thick.

  • Divide each circle into eight equal-sized triangles (like a pie).

• Fill and shape:

  • Place the cooled lentil-mushroom mixture in the center of the wide end of each triangle.

  • Roll up from the wide side towards the point – this will create small rolls.

• Let rise:

  • Place the rolls on a baking sheet lined with baking paper.

  • Cover with a damp cloth.

  • Let rise in a warm place for about 15 min.

• Brush and bake:

  • Whisk 1 egg yolk with 1 tbsp milk.

  • Brush the rolls evenly with the mixture.

  • Bake in the preheated oven at 180°C for about 15 min, until they are golden brown.