Rosa Cooking

Bun on dry

Delicious, fast, it can also be put in a bag and eaten on vacation or instead of bread. Spread with jam, honey or sour cream, arrange a sandwich or roll like a pancake… ..... Isn't all this a reason enough to get down to business!

Preparation steps

  • Bun
  • boil water remove from heat add 1/4 flour and mix quickly to mix all lumps add salt, a tablespoon of butter and egg all together well and gradually mix the remaining flour so that you get a soft dough (you may not use all or need a little more depending on the quality and type of flour) divide the dough into 8 - 12 equal pieces, form balls and leave to stand for 10 odd minutes, then roll each ball into a circle 1-2 mm thick (the thinner the better) coat each sheet with melted butter and roll like a pancake, roll each roll into a snail shape,
  • photo: http: //
  • then roll out each snail again to a thickness of 1-2 mm or adjust the diameter of the pan in which the oven will be baked over medium heat on both sides on a completely dry pan
  • Stuffing a): cut the bacon into thin slices and fry until the bacon is golden and fry the onion sliced ​​into rings or ribs on the remaining fat until it is slightly yellow, remove from the heat, drain the fat, mix the bacon, sprinkle with paprika and coarsely ground cumin, eat spread. bun with added lettuce leaves
  • Stuffing b): cottage cheese and cream sprinkled with hot pepper
  • Stuffing c): scrambled eggs of 8 eggs with asparagus, onion, cheese, mushrooms, .... and countless other sweet, fruity, salty, meaty or stuffing of fresh vegetables and their combinations


it heats up perfectly on a pan or in a microwave oven so that a multi-day supply can be made, in which case the buns can be cooled well, wrapped in a kitchen towel and then sealed in a bag!


buns ethno lunch salty slavonia tortillas

You might also like...

Baked lamb

The custom of turning lamb skewers on every road in Croatia is not older than a few decades. It spread together with tourists, who were delighted by the simplicity and closeness to nature with this way of preparing meat.

French sardine sandwich

Bring a sardine sandwich to this new day and enjoy an inspiring taste from France.

Fuži alla bianco

Fuži alla bianco

Our good Istrian fuži in this episode dress "in white". The simple topping of olive oil and herbs is enriched with the natural aroma of garlic, which left a fragrant and aromatic trace.

Gourmet goulash

If you are looking for a practical dish that you can feed your friends with six gourmets, stop at the goulash recipe. A little chopping, a little frying and sautéing, and then let it cook until the very finish.

Lungic in almond sauce

Along with the national carnival, samba, bossa nova, capoeira, caipirinha, national guarana fruit and plates: feijoade, coxinhe, moquece, empadinhe, vatape, enjoy dishes with exotic sauces, like pork loin in almond sauce.

Salmon with dill sauce

Salmon is a favorite food in the Nordic countries. It is used to make soup or grill; they like to eat it and fried with various sauces, in stacks with potato slices or as a filling in savory pies.

Spinach soup with feta cheese

Spinach soup with feta cheese

Spinach, a vegetable that invigorates, strengthens and is rich in minerals and vitamins, is an invaluable help to Mother Nature in the fight to preserve health, but also an excellent main ingredient in this soup. Feta cheese will give the spinach soup extra charm.

Thick cauliflower soup

Thick cauliflower soup

Due to its neutral and mild taste, cauliflower is susceptible to many spices and foods, but also the perfect base for thick soups. The cooking cream will give it a gourmet flavor, garlic a distinctive aroma, and cumin a dose of exoticism.