Lamb Roll

Name: Lamb Roll
Yield: 8
Ingredients: Pastry dough; 1 cup of milk; 1 cup of warm water; 2 tablets of yeast; 4 eggs; 1 tablespoon of butter; 1 teaspoon of salt; 7-8 cups of wheat flour; Filling; 3 pounds of lamb (leftovers from 372 edition); 1 tablespoon of oil; Chopped onion; Salt, black pepper, and chopped parsley to taste; Topping; 2 egg yolks; 1/4 cup of water; 1 teaspoon of coarse salt

1
Pastry dough
2
1 cup of milk
3
1 cup of warm water
4
2 tablets of yeast
5
4 eggs
6
1 tablespoon of butter
7
1 teaspoon of salt
8
7-8 cups of wheat flour
9
Filling
10
3 pounds of lamb (leftovers from 372 edition)
11
1 tablespoon of oil
12
Chopped onion
13
Salt, black pepper, and chopped parsley to taste
14
Topping
15
2 egg yolks
16
1/4 cup of water
17
1 teaspoon of coarse salt

Ingredients

1
Pastry dough
2
1 cup of milk
3
1 cup of warm water
4
2 tablets of yeast
5
4 eggs
6
1 tablespoon of butter
7
1 teaspoon of salt
8
7-8 cups of wheat flour
9
Filling
10
3 pounds of lamb (leftovers from 372 edition)
11
1 tablespoon of oil
12
Chopped onion
13
Salt, black pepper, and chopped parsley to taste
14
Topping
15
2 egg yolks
16
1/4 cup of water
17
1 teaspoon of coarse salt

Directions

1
Pastry dough: beat all the ingredients in a blender, except for wheat flour
2
Pour into a bowl and add wheat flour gradually
3
Mix until it forms a mass
4
If necessary, add more wheat flour
5
Knead the mass well and let it rest for 1 hour
6
Make the filling: warm the oil and sauté the onion and ground lamb
7
Season with salt, black pepper, and parsley
8
Mix the cold filling into the grown pastry dough and divide it into three parts
9
Make a roll with each part and laminate them
10
Let it rest for another hour
11
To make the topping, beat the egg yolks with water and brush the lamb roll
12
Sprinkle with salt and then bake in a medium oven.