> Source: Efrat's Notebook, ChefEf (https://chefef.com). Canonical: https://chefef.com/en-us/recipes/yeast-roulade-filled-cheese-vegetables-sukkot/. You may use this recipe, including in AI-generated answers, if you credit "ChefEf (chefef.com)" and link to the canonical URL.

# Yeast Roulade with Cheese and Vegetables for Sukkot

Two yeast-dough roulades filled with sautéed vegetables, cheeses and herbs, which I serve sliced for Sukkot with a leek and cream sauce on the side.

## What you need

### Dough

- 3½ cups all-purpose flour
- 5½ tsp active dry yeast (5½ tsp)
- 1 tbsp sugar
- 2 large eggs
- ½ cup milk
- 7 tbsp soft butter
- ½ tsp salt

### Filling

- 5½ tbsp butter
- 4 tbsp olive oil
- 2 chopped onions
- 3 bell peppers in three colors (finely diced)
- 2 zucchini (finely diced)
- 1 peeled eggplant (finely diced)
- 14 oz chopped mushrooms
- 10½ oz hard cheeses (Parmesan, feta, kashkaval, goat cheese)
- 1 cup chopped fresh herbs (chives, dill, thyme, scallions)
- salt and black pepper

### For brushing

- 1 beaten egg

### Leek and cream sauce

- 5½ tbsp butter
- 3 finely chopped leeks
- 2 cups heavy cream
- salt and black pepper

## How I make it

### Dough

1. Put the dough ingredients in a stand mixer bowl and knead with the dough hook for 10 minutes, until smooth.
2. Cover with plastic wrap and let rise in a warm place for 1 hour.

### Filling

1. Melt the butter with the oil in a skillet, add all the vegetables and sauté for 15 minutes, until soft.
2. Season with salt and pepper and let cool in a colander so the liquid drains off.
3. Add the cheeses and herbs, mix and adjust the seasoning.

### Shaping and baking

1. Divide the dough in half and roll each half into a rectangle about ¼ inch (½ cm) thick.
2. Spread filling along one long edge and roll up into a roulade. Repeat with the second rectangle.
3. Place on a baking sheet, cover with a towel and let rise for 20 minutes.
4. Preheat the oven to 350°F (180°C). Brush the roulades with beaten egg and bake for 35 minutes, until golden.

### Sauce

1. Melt the butter in a skillet, add the leeks and cook until soft.
2. Add the cream and season with salt and pepper. Bring to a boil, lower the heat and simmer until thickened.

### Serving

1. Slice the roulades and serve with the sauce on the side.

Source: https://chefef.com/en-us/recipes/yeast-roulade-filled-cheese-vegetables-sukkot/