Bread rolls (Kifli)

Back again on the comfort food page. One of my absolute favorite comfort foods are the home made bread rolls or kifli as we call them in my homeland. There is something about them that brings good memories and pleasant feelings whenever they smell divine in my kitchen.
I remember the very first time I made them for my husband, he couldn't get enough of them! And then every single day for the whole week he wanted kifli for dinner!
It is simple to make them, really, and it might be that their simplicity is the key for success and climbing on the list of favorites of those who tried them.


So, without further ado, here's the key to success and nice memories:

1 to 1,5kg plain flour
1 cube fresh yeast or 1 sachet instant yeast
2 cups vegetable oil
2,5 teaspoons salt
2 tablespoons sugar
600 ml. lukewarm water
1 egg (for egg wash)
250 grams baking margarine or butter
250 grams feta cheese or whatever filling you wish to use
sesame seeds/fennel seeds (optional)

Method:

Make soft dough from the ingredients. The dough has to be soft, but not sticky, and knead until it is smooth. Leave the dough to prove and double in volume, about 1 hour or so, should do the trick.
Preheat the oven to 200 degrees Celsius.
Depending on the size that you want, tear small balls of dough, flatten them and using rolling pin make oblong shapes.
At the top, make few incisions with a sharp knife, making sure that they don't cut through, about 2-3 centimeters is about right.
On the bottom of the flattened dough, put 1 teaspoon of the filling of your choice and start rolling towards the top, ensuring that the fold has to be on the bottom of each bread roll.
Lay them in non stick baking tray (or lined with greaseproof paper) until you use up the whole dough. Whisk the egg (or the yolk only) and with brush put some of the egg wash over each bread roll. At this point you can put some sesame seeds or fennel seeds over each bread roll and then tiny pieces of the margarine over each roll.
Depending on the oven, usually it takes 40-60 minutes to bake them, but good indicator that they're ready is the red-brown color on the top.
After taking them from the oven, cover them with damp cloth and another dry cloth and let them rest for 15-20 minutes.
They keep well up to 2 days covered in plastic bag or container and can be frozen and used up within 3 months.