CRUSTY CHEESE ROLLS (BUCHTELN)
Source: The Cheese Bible by Christian Teubner
Makes 36 rolls

Called buchteln, these rolls are an example of typical Austrian baking. Serve them still slightly warm.

FOR THE DOUGH:
4 1/2 cups flour
1 ounce fresh yeast (or 2 tsp dry yeast)
1 cup milk (more or less)
1/4 cup butter (1/2 stick)
1/4 cup granulated sugar
1/4 teaspoon salt
grated peel of 1/2 lemon
2 eggs
FOR THE FILLING:
1 cup milk
1/3 cup granulated sugar
4 teaspoons cornstarch
1/2 teaspoon vanilla extract
2 egg yolks
1 3/4 cups quark or ricotta cheese (strained by pressing through a strainer with a flexible spatula)
2/3 cup raisins soaked in:
4 teaspoons rum
7 tablespoons butter (for greasing dish)
confectioners' sugar

TO MAKE THE DOUGH:
Sift the flour into a bowl, make a well in the center, and crumble in the yeast. Pour in the milk, work the yeast until dissolved, and cover with flour. Cover the bowl with a cloth and leave to rest in a warm spot, until the flour has cracks in it (15 to 20 minutes).

Melt the butter and stir with the sugar, salt, lemon peel, and eggs until creamy. Add to the bowl and work into a smooth, dry dough that leaves the sides of the bowl. If necessary, add a little milk. Cover and leave to rise for 15 minutes.

TO MAKE THE FILLING:
Bring the milk and sugar to a boil. Dissolve the cornstarch in a little milk, add to the rest of the milk, and cook through, stirring. Remove from the heat and stir in the vanilla extract and the egg yolks one at a time. Add the Quark and fold in the raisins.

TO SHAPE AND BAKE THE ROLLS:
Preheat oven to 400 degrees F.

Divide the dough into 9 equal pieces and quarter each of these.

Form the small pieces of dough into balls by rolling them with a circular motion against the work surface, hand cupped. With a rolling pin, roll out the balls of dough into small, 3- to 4-inch circles of even thickness.

Use a spoon to divide the filling among the circles of dough. Place the filling in the exact center of each, so that the rolls can be sealed more easily.

Holding the dough in your cupped hand, pull the edges upwards. Carefully pinch the dough closed over the filling and roll again into a ball. Turn the Buchteln in the melted butter and place right up against each other.

Bake at 400 degrees F for 15 minutes, then turn oven temperature to 425 degrees F and continue baking for 25 minutes, or until golden brown.