Who says Buhtle can’t be savory? If you’ve been following me for a while, you know I’m all about savory foods. I can go without desserts but don’t take away my savory baked goods, please. So of course this recipe for Slane Buhtle has quickly become one of my favorites. I mean…cheese, delicious warm yummy bread, and various other fillings? What more could you ask more? And to truly make this recipe something special and worthy of being part of the Buhtle series over on my Instagram page, I thought I’d share 3 different fillings to choose from. Or you know, do all 3 as I do! 🙂
Slane buhtle, or savory stuffed rolls are very versatile so you can pretty much stuff them with anything you’d like. I like to keep it somewhat simple, so I tend to do a meat version and a cheese and herb version, a little something for everyone. Here are 3 different fillings I enjoy the most.
| Chive & Cheese Filling | Ham & Cheese Filling | “The Balkan Special” Filling |
|---|---|---|
| Feta Cheese | Sliced Ham | Sliced Mozzarella Cheese |
| Diced Chives | Sliced Mozzarella Cheese | Feta Cheese |
| Cream Cheese | Shredded Provolone Cheese | Sliced Hard Salami/Pepperoni |
| Salt | Shredded Parmesan Cheese | Ajvar |
I don’t have specific measurements for the fillings because that will vary on how many Buhtle you plan to make with each filling. This is more of a guide/grouping of filling ingredients that go well together and that I’ve personally tried in the past. If doing all three fillings using the dough recipe I’m providing below, I would use 2-3 slices of each meat/cheese and a couple of tablespoons of cream cheese, Ajvar, and chives.
Depending on who I’m serving, I alter the filling ingredients based on their dietary restrictions or meat preferences, but the one that everyone seems to love the most is the cheese and chive filling. The chives give the Buhtle a very mild oniony flavor while the feta and cream cheese provide just the right creaminess to pull it all together. While these fillings may not be traditional, “The Balkan Special” uses some traditional ingredients that most Balkan homes always have on hand.
I hope you give these a try soon. These savory Buhtle make the most amazing appetizer or a great addition to any buffet, summer BBQ, or any party really. Park them right next to the Kiflice sa Sirom or Pogača!
Looking for more baked goods? Check out the bakery section!
Slane Buhtle sa 3 Fila / Savory Stuffed Rolls – 3 Ways
Course: AppetizersCuisine: Balkan5
servings1
hour30
minutes35
minutesSavory stuffed bread rolls, the perfect addition to any meal!
Ingredients
1 cup (200 ml) milk
1 cup (200 ml) warm water
1/2 tablespoon (13 g) sugar
1 tablespoon active dry yeast (1 kesica)
1/2 tablespoon baking powder (pola kesice)
1 cup (200 ml) oil, melted butter, or melted margarine
1 tablespoon (18 g) Greek Yogurt
1 large egg
1 teaspoon (3 g) salt
5-6 cups (600 -700 g) all purpose flour
1 tablespoon (9 g) sesame seeds
- Fillings – See chart above
If using all 3 fillings for this recipe, use 2-3 slices of each meat + cheese and 1-2 tablespoons of cream + feta cheese - Egg Wash/Premaz
1 egg yolk
2 tablespoons (30 ml) milk
- Additionally
Melted butter for brushing
Directions
- Pour the warm milk into a small bowl, add the sugar and the dry yeast. Stir together until combined, cover, and set aside in a warm place to proof.
- While the yeast proofs, in a large mixing bowl, combine the egg, oil, salt, baking powder, and Greek yogurt. Whisk until combined well, with no lumps of Greek yogurt remaining.
- When the yeast is done proofing, pour the milk and yeast into the wet ingredients, then add in the water and whisk together. Next, begin adding in the flour, a little at a time and kneading the dough.
- Your dough should come together easily and become a soft, smooth ball of dough that is not sticky and does not stick to the sides of the bowl. Form the dough into a ball, sprinkle with some flour on top, and cover the bowl with a kitchen towel. Place the bowl with the dough in a warm place for the dough to rise. It should double in size and the rising time will depend on how warm your kitchen is.
- Once the dough has risen, transfer it to a lightly floured work surface and knead it briefly to release the air bubbles. Roll the dough into a thick log shape and using a knife, divide the dough into 14 equal pieces.
- Leave 10 pieces whole and cut the remaining 4 pieces in half.
- Line the bottom of a round, 12 inch/30 cm springform pan or regular round pan with high sides with a piece of parchment paper. Set aside.
- Prepare your fillings at this point. I break apart the meat and cheese with my hands, but if using the cheese filling, mix all the ingredients together into a bowl.
- Work with the 10 large pieces first. Tuck the sides of the dough under to form a tight ball with a smooth surface. Then, place your ball of dough smooth sides down on the counter, and using your fingers push down and outward from the middle to make it a larger flat round piece. Feel free to use a rolling pin as well.
Place your desired filling in the middle and then bring the edges toward the middle of the dough, pinching them all together to enclose the filling. Then, turn the ball of dough over and gently roll in a counter clock-wise motion on the counter to further secure the filling inside. - Place each filled piece of dough seam side down in the outer circle of the pan and 1 piece in the middle.
- Next, take your smaller pieces of dough and repeat the same process of filling. Place these in the middle of the pan and around the large middle piece.
- Once you’ve used up all your dough and filled your baking pan, cover and let the dough rise for 30 minutes in a warm place. I start to preheat the oven at this time and place the pan on top of a turned off burner so the heat from the oven helps the dough rise quicker.
- When 30 minutes has passed, combine your egg yolk and milk and brush the Buhtle gently, making sure to cover every exposed surface. Sprinkle with sesame seeds if using and bake at 350F/175 C for 30-35 minutes or until golden brown.
- Remove from the oven, brush with melted butter, cover loosely with aluminum foil and let cool to room temperature before serving.
Notes
- Store any leftovers in a Ziploc bag or airtght container.
