Soft Dinner Rolls Filled with Tuna, Egg and Pickles

Soft Dinner Rolls Filled with Tuna, Egg and Pickles : Little milk rolls kneaded in the bowl, filled with tuna, hard-boiled egg and pickles. Soft and tender, they work as well for a party as for a picnic.

• 8 servings
• Preparation 30 min
• Cooking 20 min
• Total 50 min
• Level medium
• Devices TM7 · TM6 · TM5

Ingredients : soft dinner rolls filled

• 300 g all-purpose flour
• 150 ml lukewarm milk
• 10 g fresh yeast
• 30 g softened butter
• 1 tsp salt
• 1 tsp sugar
• 1 egg for egg wash
• 160 g tuna in water, drained
• 2 hard-boiled eggs
• 4 pickles
• 3 tbsp mayonnaise

Preparation : soft dinner rolls filled

1. Put the milk, yeast and sugar in the bowl. 30 sec37°Cspeed 2
2. Add the flour, butter and salt, then knead. 3 minspeed dough
3. Cover the dough and let it rise for 1 hour in a warm place.
4. Divide the dough into 16 small balls, arrange them on a baking sheet and let them rise for 20 minutes.
5. Preheat the oven to 200°C (400°F), brush the rolls with beaten egg and bake for 15 to 20 minutes.
6. Rinse the bowl. Add the tuna, hard-boiled eggs, pickles and mayonnaise, then mix. 8 secspeed 4
7. Cut the cooled rolls in half and fill with the mixture.

Storage: Plain rolls keep 2 days. Once filled, eat within the day.