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You are here: Home / Recipes / Baking / Bread Recipes / Kiflice (Serbian Cheese Rolls) – Fresh From the Oven

Kiflice (Serbian Cheese Rolls) – Fresh From the Oven

Published on December 12, 2010 by Helen Best-Shaw 2 Comments
Last Updated on July 10, 2018

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I was going to sit November’s Fresh From the Oven challenge out as I had 1,001 things to do, as well as the ever present blog backlog.  Turns out that November was not the month to miss, as everyone raved about their Kiflice; especially Sarah (her photos are way way better than mine, so do go and read her post).  So I have just made them and they are utterly delicious.   And pretty speedy too, once I had mastered the assembly, the whole thing was probably about 40 mins hands on time, and I have a batch in the freezer ready to be defrosted and cooked.

This month our host was Maja, who cooks and bakes in Belgrade, her challenge was Kiflice: Serbian cheese rolls. Her blog is beautiful and I think that I am going to have to make use of Google translate so I can make some of her mouth watering looking recipes!

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5 from 2 votes

Serbian Mini Rolls

Delicious fluffy rolls for your dinner table.
Servings: 40 rolls
Author: Helen Best-Shaw
Prep Time1 hr 15 mins
Cook Time20 mins
Total Time1 hr 35 mins
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Ingredients

Dough:

  • 500 g all purpose flour
  • 1 tsp salt
  • 20 g fresh yeast (2 tsp instant yeast or 2.5 tsp active dry yeast)
  • 1 tsp sugar
  • 250 ml milk
  • 75 ml sunflower oil
  • 1 egg

Filling:

  • 200-250 g cottage cheese (you may use feta or other fresh cheese)
  • 1 egg white (optional)

And more:

  • 1 egg yolk
  • 1 tbsp milk
  • 100-125 g margarine

Instructions

  • Crush the cheese using a fork. Add some salt if it tastes neutral. Stir the egg white in, if the cheese is too crumbly. Filling shouldn't be runny, but thick and compact, thicker than the cream cheese, and pretty salty.
  • For the starter - dissolve yeast with some lukewarm milk in a cup, add a teaspoon of sugar and a tablespoon of flour, stir to get smooth batter. Set aside at room temperature, or near the stove top, to let the yeast activate and fill the cup.
  • Sift the flour, add salt. Add activated yeast, egg, oil and milk, then combine using a wooden spoon to get smooth dough. The dough seems like too soft and too sticky at the beginning, but don't worry, continue with kneading, and soon your dough should start to separate from the bowl, and thicken. It is not necessary to knead the dough by hands, the wooden spoon works just fine (you may use any spoon, of course, the wooden spoon is common tool for all stirring and kneading works here at the Balkans). Grease the cling film with oil, cover the bowl, and set aside for at least an hour, at lukewarm place, to let the dough doubles in size.
  • Re-knead the dough, divide into 5 equal parts, shape them into balls. Each part should make 8 rolls, so you'll end up with 40 rolls, which should perfectly fit the regular oven pan, if lined in 5x8 order. Flatten each ball by hands over the floury working surface, then use a rolling pin to roll the dough out in a circle, a few millimeters thick. Use a sharp knife to cut the circle into 8 triangles. Take one triangle, stretch it in the air with your hands, to get it extended as much as you can, gently. Put some filling at the triangle base, then fold the edges of the base as shown at pic4, to avoid the filling leak out during baking. Roll. Arrange the rolls at the pan (5x8).
  • Lightly beat the egg yolk with a tablespoon of milk, then brush the top of each roll with the mixture. This is used to prevent forming thick crust, and to improve the color of baked rolls. Sprinkle with some sesame seeds, if you like.
  • Arrange the small peaces of margarine between the rolls, then bake in the oven preheated to 180°C for about 20 minutes. Be careful not to overbake them. Let them cool a bit, be careful as the filling is always more hot then the dough, take a seat in your favorite armchair, and start enjoying the softest cheese rolls ever. And don't think of calories, please :)
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Nutrition Facts
Serbian Mini Rolls
Amount Per Serving (40 rolls)
Calories 93 Calories from Fat 36
% Daily Value*
Fat 4g6%
Cholesterol 10mg3%
Sodium 106mg5%
Potassium 33mg1%
Carbohydrates 10g3%
Protein 2g4%
Vitamin A 120IU2%
Calcium 15mg2%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Baked Goods, Baking
Cuisine: European, European
Keyword: Kiflice, serbian cheese rolls
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These were lovely!  Very quick and easy, perfect for party food.   I may just have to see how the frozen ones fare in the next day or so.  Next time I may try some ham or salami in them too.

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Filed Under: Baking, Bread Recipes, Dairy Ingredients: Cheese, Dairy, Flour

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    Recipe Rating




  1. Sarah, Maison Cupcake

    5 stars
    Thanks for the mention, I couldn’t get enough of these and next time I’m going to try making 80 instead of 40 from same batch so they’re more canape like!

    Reply
  2. Rinti

    5 stars
    Easy to follow- very happy with the delicious results.

    Reply

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Headshot of Helen Best-Shaw, Food Blogger at Fuss Free Flavours I'm Helen, full time freelance food writer, photographer and blogger. On this site you will find my fuss-free recipes, travel and reviews. Learn more here
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