Böllewegge – Onion and Cheese Rolls

Pasta dishes are always a good idea!

For the dough, mix the flour and salt and press a well in the center. Add the butter in small pieces.

Melt the yeast with the milk and water and pour it into the flour well. Mix everything into a dough and knead for about 10 min. Cover the baking bowl with a wet, warm dishcloth and let the dough rise in a warm place until the dough has doubled in size.

In the meantime, make the filling. Mix well cheese, onions, flour and whipped cream. Season with salt, pepper and caraway seeds. Roll out the risen dough to about 3 mm thick and cut into about 12 rectangles. In the center of each rectangle 1 tbsp. filling form. Wrap the narrow sides and roll up tightly lengthwise. Smooth the ends and place on a baking sheet lined with parchment paper. Prick with a fork and let rise repeatedly for half an hour. Moisten the “Bölleweggen” with water before baking. Bake in the oven heated to 200 °C for about half an hour.

Serve the onion and cheese rolls still warm, preferably with a glass of white wine.

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