Acme buns with cottage cheese and greens

1. Stage

For these rolls we need cottage cheese. We make it from milk with the addition of bacterial sourdough. To do this, boil 1 liter of milk and cool it to room temperature. Then add bacterial starter, stir it thoroughly and place it in a special thermos for 6-10 hours. At the end of the time we take out the container from the thermos and see a solid mass. Use a knife to cut the mass into cubes about 1.5*1.5 cm. Heat this mass in a water bath for 10-15 minutes. Then the mass is discarded on gauze folded twice and let the whey drain. The mass can be put under a gnet or hung.

2. Stage

First we combine warm milk, sugar and yeast in a separate bowl so that the yeast comes to life. After the yeast has thawed, combine the rest of the ingredients, adding flour a little at a time to make a soft dough. Leave it in a warm place for about an hour. My favorite and indispensable helper, the bread maker, did this job for me.

3. Stage

While the dough is cooking, prepare the filling. For this we combine the cottage cheese with grated cheese, finely chopped herbs and salt.

4. Stage

This is how wonderfully the dough rose! It's so tender, airy, and easy to work with!

5. Stage

Roll the dough into a roll and divide it into mandarin-sized pieces.

6. Stage

Roll each piece of dough into a ball.

7. Stage

Roll out the koloboks and smear the stuffing.

8. Stage

And let's roll up all this wealth.

9. Stage

Twist the roll several times and connect it into a roll. If the filling comes out during twisting, it's not a problem at all.

10. Stage

Place the buns on a baking tray, put them in a warm place to proof for about 20 minutes, and then brush with egg yolk and powdered sugar

11. Stage

Bake in a preheated oven at 200 degrees for about 20-30 minutes. It all depends on the oven. Watch the baking process!