For the Dough:
- 4 cups (around 600 g) all-purpose flour
- 2 tsp (7 g) active dry yeast
- 1 cup (250 ml) lukewarm milk
- 1/3 cup (75 g) unsalted butter – melted
- 2 tablespoons (28 g) granulated white sugar
- 1 teaspoon (5 g) salt
- 3 large eggs
For the Filling:
- around 700 g of cabbage and mushroom filling
For the Topping:
- 1/4 cup sliced almonds
- 1 egg for egg wash
- Add yeast to the warm milk and set aside.
- In the bowl of your electric mixer, fitted with the dough hook, add half of the flour, salt and sugar. Mix until combined.
- Add eggs, milk and yeast mixture, melted butter (make sure is not hot anymore) to your flour and stir, with the mixer on low. Make sure to scrape down the sides of the bowl.
- Gradually knead in as much of the remaining flour to get soft, smooth and elastic ball of dough.
- Beat on medium/high speed for 5 minutes.
- Shape the dough into a ball and place in a bowl sprayed with a non -stick spray. Spray or butter top of the dough. Cover with plastic wrap and let rise in a warm place until almost doubled (around 2 hours).
- Prepare the filling. Set your filling on a strainer to get rid of any liquid. Press it gently. Let it stand like that for around 30 minutes.
- When your dough has risen, flour your working surface and roll the dough into a 9/10 inch square.
- Spread the filling evenly over the rolled out dough.
- Roll the dough to form a log and slice it into eight equal-sized pieces.
- Spray 13×9 baking pan with a non stick spray and line with a parchment paper.
- Arrange rolls leaving space around to rise. Cover with a tea towel and let them rise until they fill in the pan.
- When ready to bake. Lightly brush rolls with egg-wash and sprinkle with sliced almonds.
- Bake in preheated oven to 180 degrees C (350 degrees F) for around half an hour or until light brown, and a toothpick inserted into one of the buns, comes out clean.
- You can serve them warm or cold and you can refrigerate or freeze after the second rise.