Macedonian cheese rolls, YUM! They are called kifli, and are absolutely delicious light and fluffy rolls, especially just out of the oven. They are rolled with some feta cheese that melts inside the rolls as they bake. They are also sprinkled with some sesame seeds. We enjoyed these little treasures with tarator which is a cold creamy cucumber soup. It was a lovely way to begin our Macedonian feast. This recipe makes quite a few of these rolls (around 24) and you will want to make them all , the recipe can also be doubled and the kifli can be put in the freezer for use anytime. A lovely dinner roll for any occasion. We used them to sop up the shopska salad as well. They would be awesome for breakfast too with some preserves and a cup of tea.
- 4 cups flour +/-
- 1 cup milk (lukewarm)
- 20 grams yeast
- 1½ teaspoons sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 25 ml. vegetable oil
- 2 eggs separated
- 125 grams feta cheese, crumbled
- 125 grams butter
- 1 Tablespoon sesame seeds
- Pour the lukewarm milk into a large bowl. Stir in the sugar, 1 tablespoon of flour and the yeast. Let it stand for 10 minutes.
- Add in the baking powder, salt, vegetable oil, egg whites and 3 cups of flour. Stir with a wooden spoon until the dough is well mixed, then turn it out onto a lightly floured surface.
- Knead the dough for 10 minutes, then put in a large bowl, cover it with a dish towel and allow it to rise for about 1 hour.
- Preheat your oven to 375
- Punch down the dough and knead for another 5 minutes until all the air is out.
- Roll it into a log and cut it into 3 equal pieces
- Take one piece and roll it out to about the size of a medium round pizza.
- Cut the rolled out dough into 8 equal triangular slices, a pastry roller or pizza cutter works great for this.
- Place a tablespoon of the feta cheese at the widest part of the triangle.
- Beginning at the widest point of each slice, roll it toward the narrow tip.
- Place on a lightly greased cookie sheet and continue until all the dough is used.
- In a small mixing bowl, whisk the egg yolks and brush each croissant with the egg yolk.
- Sprinkle with sesame seeds and place a few nobs of butter around the baking sheet
- Bake for 15-20 minutes or until golden brown.
- They are delicious, warm out of the oven
- Enjoy with a shopska salad or tarator.
