Filled bread rolls

One of my favorite dishes to make for parties is a filled bread roll. This specific recipe makes four rolls, enough to cut up and serve 6-8 people, up to 12 if there are other snacks too. You can also make it with any filling you'd like, but they typically need to be dry, without a lot of sauce. I usually make one with ham and cheese, one with turkey and cheese, one with ham, cheese, and pineapples, and one with just cheese. I'm looking forward to trying with different fillings, and will hopefully find a way to make it sweet, like with chocolate filling.

Ingredients

• 4 cups of flour
• ½ cup of vegetable oil and 1 tablespoon for coating
• 1 cup of warm milk
• 4 eggs
• 50 grams of Fleischmann's fresh active yeast
• 1 teaspoon of salt

Directions:

1. Heat up 1 cup of milk for 10 seconds.
2. Dissolve the 50 grams of Fleischmann's fresh active yeast in the warm milk. It normally takes close to 10 minutes to completely dissolve after whisking it for 2-3 minutes.
3. Separately, mix 3 cups of flour, 1 whole egg, salt, and oil.
4. Add the warm milk with the yeast to the mixture from above.
5. Mix until the dough is no longer sticky. If still sticky, slowly add tablespoons of the remaining cup of flour. If using a mixer, set it to the lowest setting possible as this dough will be rather thick.
6. Use your hands to roll the dough into a cylinder shape.
7. Cut the dough into 4 even parts.
8. One at a time, roll out the dough to create a rectangle. The dough should be thin but not thin enough that it rips when picked up. It's also very elastic, so it'll take a bit of patience and strength to roll it out.
9. Once you've rolled out a rectangle, add your desired filling. A lot of sauce will make the bread too soft and likely to break while baking. I tend to use cheese as a base and add other fillings to it.
10. Grab the short sides and fold them in about half an inch to keep the fillings from spilling out. Then, roll the rest of the dough the long way until it's all rolled.
11. Repeat with the desired fillings for the next 3 parts of the dough.
12. Lightly coat some aluminum foil with vegetable oil and place it on a baking sheet. Place two rolls side by side.
13. Leave the rolls out on the counter for 1-4 hours for the yeast to take effect and make the bread grow.
14. Mix 3 egg yolks with 1 tablespoon of vegetable oil. Coat the rolls with this mix. If you filled the rolls too much, lift up the ends and coat it with this mixture then press it back down. It usually does the trick and glues it in place.
15. Place the rolls in the oven preheated at 350° for 20 minutes.
16. Make sure the bread is thoroughly cooked before removing it from the oven (do not open the door until after the 15 minute mark).
17. Cut it up, serve, and enjoy!

Note: Fleischmann's fresh active yeast is typically pretty difficult to find, especially in the summer, since it goes bad very quickly. You can substitute this if needed by using 15 grams of Fleischmann's active dry yeast for every 5 grams of the fresh active. For this recipe, it would be an equivalent of 16.7 grams.