Garlic butter yeast rolls with sour cream and cheese

Tip: tap a step to mark it as done.

1. Crumble the yeast, pour 150 ml of lukewarm milk over it, sprinkle with the sugar, stir gently, and let the yeast sponge rise. Then add the sifted flour mixed with the salt, the oil, and the rest of the lukewarm milk. Knead the dough thoroughly, cover it, and let it rise in a warm place.

2. Whip the butter with the salt, egg yolks and pressed garlic. Divide the risen dough into 2 parts and roll each one out into a rectangle 3 mm thick.

   Spread the sheets of dough with the butter filling and roll them up like a jelly roll.

3. Brush the rolls with a thick layer of egg yolk beaten in sour cream and sprinkle them with the grated cheese.

4. Cut triangles from the rolls and place them, spaced apart, on a baking sheet lined with parchment paper, because they will still increase in volume. Let them rise a little more, then bake in a preheated oven at 180 °C (350 °F) for about 25 minutes.

Tip: Leave a strip of dough without filling along one long edge. The roll will stick firmly to it and will not unravel when you cut it.

This recipe was translated from the Slovak original: Cesnakové slimáky s kyslou smotanou a syrom