Description
Wonderful as appetizers, or with soup and salad
Ingredients
- Olive Oil
- Onion
- Mushrooms
- Sesame Seeds
- Garlic Salt
- Ground Black Pepper
- All-purpose Flour
- Fast Rising Yeast
- Salt
- Water
- Milk
- Cheddar Cheese
- Egg White
Instructions
- To make mushroom filling:
- Heat olive oil in a skillet over medium-high heat
- Add onion
- Cook 2 minutes, stirring frequently
- Add mushrooms
- Cook 5 minutes, stirring occasionally
- Stir in 1 tablespoon sesame seeds, garlic salt and black pepper
- Remove from heat
- Drain any excess liquid
- Let cool
- Combine 2 / 3 cup flour, undissolved yeast and salt
- Heat water, milk and olive oil until very warm
- Gradually add to flour mixture
- Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally
- Stir in enough remaining flour to make a soft dough
- Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes
- Cover
- Let rest 10 minutes
- Roll dough to 16 x 9-inch rectangle
- Spread evenly with mushroom filling, then sprinkle with cheese
- Beginning at long end, roll up tightly as for jelly roll
- Pinch seam to seal
- Mix egg white with water
- Brush on all sides of dough
- Sprinkle with sesame seeds
- Cut into 12 equal portions
- Place, cut sides up, on greased baking sheet
- Cover
- Let rise in warm, draft-free place until doubled in size, about 1 hour
- Bake at 375f for 20 to 25 minutes or until done
- Serve warm