Serbian Cheese Rolls – Kiflice

This is a recipe for soft and aromatic cheese rolls that are popularly known as kiflice, in Serbia and throughout western Balkans. They are staple item on menu of every household and family recipes are source of pride of our mothers and grandmothers. Although normally soft and tender kiflice also could come with crumbly texture, but those are more commonly filled with fruit jam.

This is my wife’s recipe and she loves to make them for our trips, for the road. They are just about perfect quick snack food. 2-3 kiflice usually is all what is needed to hit the spot and take the edge of the hunger.

Without hesitation I can say that this is the best recipe I have ever tried and I tried quite a few! When the lid comes off the storage container the aroma quickly fills the surrounding and they become irresistible!

The best part is that they are quite simple and easy to bake. However, one word of warning: the flour brand used could make a huge difference in final result. Long time ago I used to think there is no much difference among different flour brands. As long as protein content was in the ball park I thought it was all good. We used to laugh at our mothers that were bringing the flour in suitcase from our home country, while claiming that Canadian flour behaves different and doesn’t give them desired results. Now many years later, I know better. There is indeed big difference from the way the dough behaves to the rise and most importantly the taste itself. In Canada Five Roses and especially Boreal organic flour made by La Meunerie Milanaise give excellent results.

With all that said now is the time to make kiflice!

Print Recipe

Serbian Cheese Rolls - Kiflice

Fragrant and tender cheese rolls!

Course

Bake, Breakfast

Cuisine

Balkan, Serbian

Keyword

cheese rolls

Prep Time

15 minutes

Cook Time

35 minutes

Passive Time

1 hours

Servings

rolls

Ingredients

• 4 cup all purpose non bleached flour
• 2 cup organic milk
• 1 cup vegetable oil
• 1 tbsp granulated sugar
• 1 tbsp sea salt
• 1 tbsp dry active yeast or 3/4 tbsp instant yeast
• 200 g Fetta cheese crumbled
• 1 egg yolk for brushing
• sesame seeds for sprinkling

Course Bake, Breakfast Cuisine Balkan, Serbian Keyword cheese rolls Prep Time 15 minutes Cook Time 35 minutes Passive Time 1 hours Servings rolls Ingredients 4 cup all purpose non bleached flour 2 cup organic milk 1 cup vegetable oil 1 tbsp granulated sugar 1 tbsp sea salt 1 tbsp dry active yeast or 3/4 tbsp instant yeast 200 g Fetta cheese crumbled 1 egg yolk for brushing sesame seeds for sprinkling

Instructions

1. In a medium sized mixing bowl add flour, milk, oil, sugar, salt and yeast. Using a plastic bench scraper mix the ingredients. With left hand rotate the bowl counterclockwise while the right hand held scraper scraping the inside of the bowl in opposite, clockwise direction. Continue for 2-3 minutes until a shaggy wet mass is formed, without dry bits. Turn over onto a clean counter.
2. Using a French slap (or any other method) knead the dough for 5-8 minutes or until the gluten is fully developed.
3. Form the dough ball, transfer to the lightly floured mixing bowl, cover and keep at room temperature for 1 hour or until it doubles in size.
4. Using a pastry bench scraper divide the dough into 4 sections, shape each piece into ball.
5. With the palm of your hand, flatten the first ball and then use a rolling pin to roll out the dough to approximately 35 cm (~14") diameter, approximately 5 mm (1/4") thick.
6. Using a pizza cutter or a sharp knife cut the stretched dough round into 8 wedges.
7. Put a teaspoon full of feta cheese at the bottom, at the flat side of each cut wedge.

   
8. Take each corner of the wedges's bottom, pull the dough over the cheese and press ends together, sealing the joint and creating a closed pocket with cheese.

   
9. Roll the dough towards the top of the wedge, creating a cylinder. Place the roll on a parchment paper lined 40 x 55 cm (16" x 22") baking sheet, seam down.

   
10. Repeat the same with the remaining 7 wedges and then the same procedure with the other 3 dough balls.
11. Brush the rolls with lightly beaten egg yolk and then sprinkle with sesame seeds.

    
12. Bake at 177 C (350 F) in pre-warmed oven, rack in the middle, for 35 minutes or until a light golden brown.

    
13. Let rolls cool completely on a cooling rack. The rolls are best when consumed on the same day, freshly baked. They can be stored for 1-2 days in a sealed container at room temperature.

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