Grandma’s Secret: A Centennial Stuffed Roll Recipe

Ingredients
Gather Your Goodies:

750 g wheat flour
1 teaspoon of salt
6-7 hard-boiled eggs
1 bunch green onions
Vegetable oil (to taste)
200 ml melted butter (equivalent to a cup)
600 ml water

Instructions
Crafting the Dough

Start by creating the foundation of these delectable rolls:

Pour 750 g of sifted wheat flour into a large bowl and add 1 teaspoon of fine salt.
Gradually introduce 600 ml of water, mixing it in stages. Begin with a wooden spoon, then transition to using your hands.
Spread a little flour on your work surface and knead until an elastic dough forms.
Let the dough rest for about ten minutes, covered with transparent film.

Roll Call

Divide the dough in two:

Dust the dough with flour and knead again.
Shape half into a cylinder, then divide it into 16-18 pieces. Repeat with the other half.
Crush each piece and coat with melted butter (200 ml), placing them in an ovenproof dish.
Cover with transparent film and let it rest for an hour.

Filling the Gaps

While the dough rests, prepare the savory filling:

Pour a bit of oil into a pan and finely chop the green onions.
Cook the onions until soft, then add 6-7 hard-boiled eggs. Season with salt and pepper, mixing well.
Roll, Baby, Roll

Widen the buttered dough blocks using your hands.
Spread a spoonful of the prepared filling on one side.
Fold the edges of the dough to cover the filling, then roll up each section.

The Finale

Transform the rolls into culinary masterpieces:

Place the stuffed rolls on a baking tray lined with parchment paper.
Set the oven to a temperature of 200°C and bake for 30-35 minutes until golden brown.

Conclusion

As the aroma of these stuffed rolls wafts through your kitchen, you’ve not just cooked a meal; you’ve created a connection to the past. These centennial delights, ready to be served hot or cold, are a testament to the enduring magic of Grandma’s kitchen.