Bread rolls with Bulgarian cheese
According to my grandmother’s recipe
2 cups of flour (approx. 250 g)
1 cup crumbled sheep cheese (feta type)
½ teaspoon salt
1 cup of yogurt (approx. 250 g)
1 level teaspoon of baking soda
4 tablespoons of oil or melted butter
8 dice butter
Make a well with ¾ of the flour and sprinkle with salt. Pour all the other ingredients in the middle and stir, gradually engaging the flour in the liquid well. Work you’re your fingers until you have a soft dough (add the rest of the flour while kneading).
Divide the dough into 8 equal balls. Shape each into a small round bun. Place in a large baking dish leaving enough space between each other. Place a dice of butter in the middle of each roll and press until it sinks to the height of the dough.
Preheat the oven to 180°C and place the dish with the bread rolls on the stove while waiting (the dough rests in a warm place).
Bake the cheese rolls until they are golden, about 30 minutes. Serve while still hot with a bowl of plain yogurt (Bulgarians like to eat them together, alternating bread bites with a spoonful of yogurt, and not to dip the roll in yogurt).