1 packet of active dry yeast
1/4 cup of warm water
2 eggs
4 tablespoons of unsalted butter or margarine at room temperature
1 tablespoon of grated carrot
1/2 teaspoon of salt
1/3 cup of lukewarm milk
2 1/2 to 3 cups of all-purpose flour
For the filling:
2 cups of ricotta cheese, passed through a sieve (1/2 kg)
2/3 cup of grated Parmesan cheese
2 eggs, lightly beaten
2 tablespoons of chopped scallions
tablespoons of chopped parsley
1 tablespoon of fresh dill pickled
1 packet of active dry yeast
1/4 cup of warm water
2 eggs
4 tablespoons of unsalted butter or margarine at room temperature
1 tablespoon of grated carrot
1/2 teaspoon of salt
1/3 cup of lukewarm milk
2 1/2 to 3 cups of all-purpose flour
For the filling:
2 cups of ricotta cheese, passed through a sieve (1/2 kg)
2/3 cup of grated Parmesan cheese
2 eggs, lightly beaten
2 tablespoons of chopped scallions
tablespoons of chopped parsley
1 tablespoon of fresh dill pickled
In a small bowl, dissolve the yeast in warm water
Let it rest for a few minutes
In a large bowl, beat the eggs
Add the butter or margarine, grated carrot, salt, lukewarm milk, yeast, and 1 cup of flour
Beat well
Gradually add the remaining flour, mixing well
Shape into a ball and place on a lightly floured surface
Knead for about 5 minutes until the dough is smooth
Place in an oiled bowl, cover, and let it rise for 1 hour or more, until doubled in volume
Prepare an ungreased baking sheet, reserve
Deflate the dough and knead rapidly
Spread on the bottom and sides of the baking sheet
Prepare the filling: Mix all ingredients in a bowl
Spread the filling over the dough
Let it rise for another 30 minutes
Bake in a preheated moderate oven (375°F) for about 30 minutes or until golden brown and firm
Cut into small rolls, approximately 80
Store in an airtight container in the refrigerator for up to 4 days
When ready to serve, quickly reheat in the oven.
