Title: Cheese Buns (Bulemas "Falsos" for Shelly)
Categories: Breadmaker Jewish Appetizer
Yield: 12 Servings
| DOUGH |
| 1 | c | Water |
| 1 1/4 | ts | Salt |
| 1 | ts | Sugar |
| 3 | c | Bread flour |
| 2 1/2 | ts | Yeast |
| FILLING |
| 1/3 | c | Feta Cheese; grated |
| 1/3 | c | Parmesan or Romano Cheese |
| MISC |
| 1 | oz | Vegetable oil; approx |
Grate all cheeses. (You may use parmesan or romano cheese or a mixture of
both. Amounts are approximate.) Place some of the parmesan/romano cheese in
a small bowl. Mix the remaining cheeses together. Make the dough using the
"dough" cycle of the Breadmaker. When done; take the dough out of the pan
and squeeze out gasses. Make 12 balls of dough and place temporarily in a
baking pan that is lined with vegetable oil. One at a time, take each ball
and spread or roll (rolling pin is fine) into a six or seven inch circle.
Place a generous strip of the cheese mixture along one side and roll up
like a log. Gently make a coil out of each log. If necessary, seal the end
with a little water. Dip the top in some additional parmesan on an
ungreased cookie sheet. Repeat until all of the balls look like cute little
buns, then bake at 350 for 35 to 40 minutes or until lightly browned. This
recipe was adapted for the breadmaker from Mom's recipe for Spinach
Bulemas. I leave out the spinach because my husband, Shelly, HATES spinach!
As a part of our Sephardic (Jewish) family tradition, Bulemas and hard
boiled eggs are served before the main meal on holidays and after returning
from synagogue on Saturdays.