Roll cheese and meat to yeast dough

For the dough:

450 g flour
some flour to choose? we'll show

230 ml water

50 ml vegetable oil

1 tablespoons sugar

1 tsp dry yeast

1/2 tsp salt

For the filling:

400-500 g minced beef, chicken (50/50)

150-200 g cheese

1 bundle dill

For smearing:

1 egg

1 tablespoons milk

Stir the flour and yeast, then add the remaining ingredients for the dough, knead the dough, cover and leave it until it rises to 2 times.

Combine stuffing and grated cheese, add chopped herbs, mix well.

Roll out the risen dough into a rectangle, put an even layer of filling, roll the dough roll.

Sheet of baking parchment to lay, lay out roll, leave, covered, for 30-40 minutes for proofing.

Coat with egg roll, whipped with milk, cheese and baked meat loaf in the yeast dough in a preheated 180 degree oven for 40-45 minutes.