Recipe(tried): Ukrainian Yeast Rolls with Toppings

UKRAINIAN YEAST ROLLS WITH TOPPINGS MANDRYKY

In some parts of Ukraine, mandryky were called perevertanyky (as in the Hutsul region) or banyky (as in the Bojko region). In all instances, these rolls were made from flour, eggs, milk, and yeast dough. They were often placed on fresh cabbage leaves and baked on the hearth. These rolls may be topped with cheese and onions or fresh shredded cabbage, or sweet cooked fruit. The choice is up to the cook and the rolls' intended use.

1 package dry yeast
2 tablespoons warm water
1 tablespoon sugar
3 cups flour
2 eggs
1 cup warm milk

Dissolve yeast in water, add sugar, and mix. Beat eggs with milk and add flour. Add yeast mixture and knead about 5 to 10 minutes until dough is soft but not sticky.

Or, in processor with machine running, add beaten eggs to flour, yeast mixture, and milk until flour forms a ball. Allow to rest a few minutes, then process a few more pulses.

Form dough into a smooth ball, place in a lightly oiled clean bowl, turning once, cover with plastic wrap, and allow to rise until double in bulk, about 30 to 40 minutes.

On a floured surface, roll out dough about 1/2 inch thick. Run a hand under dough to loosen it, dust with flour, flip over, and dust again. Cut 3 to 4 inch circles with a cookie cutter or wineglass, cover with topping, and turn up edges to from a rim. Place on lightly greased (or nonstick) baking sheet, allow to rise again until double, about 30 minutes. Bake in preheated 350 degrees F. oven about 30 minutes, until golden.

Note: when baking rolls with cheese topping, cover with lightly buttered brown paper or foil.CHEESE TOPPING FOR MANDRYKY:

2 CUPS DRY FARMER CHEESE
1 EGG
1 TEASPOON SALT
1 TABLESPOON CHOPPED DILL
1 MEDIUM ONION (optional)

Mash farmer cheese, add beaten egg and salt. Mix well and add dill. For a more robust flavor, add chopped onion sauteed in 1 tablespoon oil until clear.

CABBAGE TOPPING FOR MANDRYKY:

2 CUPS FINELY SHREDDED FRESH CABBAGE
1 MEDIUM ONION
2 TABLESPOONS OIL OR BUTTER
1 TEASPOON SALT OR TO TASTE
1 TEASPOON FRESHLY GROUND BLACK PEPPER OR TO TASTE
1-2 TEASPOONS DRY FINE BREAD CRUMBS

In a large heavy skillet, cook cabbage and chopped onion in oil or butter until wilted. Add salt and pepper and mix well. Cool. Put cabbage mixture through meat grinder or pulse a few times in processor (to remove "strings"). Return to skillet and cook over low heat, stirring. Cook dry, then add enough bread crumbs to absorb any additional moisture. Cool before using as topping.

Note: cabbage may be made more zesty with the addition of 2 serving spoons of sauerkraut to the first cooking.

CHERRY TOPPING FOR MANDRYKY:

JUICE OF 1 LEMON
WATER TO COVER
1/2-1 CUP SUGAR (depending on tartness of cherries)
1 PINT PITTED FRESH CHERRIES OR 1 POUND CAN OF CHERRIES
2 TABLESPOONS CORNSTARCH
2 TABLESPOONS COLD WATER

In a heavy saucepan, heat lemon juice, sugar, and water to boiling. Add cherries and toss lightly. Dissolve cornstarch in cold water and add to cherries. Cook until cherries are coated and sauce is clear. If using canned cherries, drain very well, and use cherry liquid instead of water; adjust sugar to taste. Cool before using as topping.