Wild garlic rolls
For the dough
For the filling
sour cream or creme fraiche
for egg wash
Mix all ingredients of the dough in a big bowl, using an electirc mixer or your hands.
Put a bit of oil into a big bowl, and put the dough in. Cover and let it rise for 1.5 hours.
Preheat oven to 200 C (390 F).
Mix the sour cream with the wild garlic, salt and pepper.
Cut the dough into three pieces, and roll out the first one to a 2 to 3 mm thick rectangle. Spoon 1/3 of the filling over.
Roll it up (starting at the longer side), and cut 3 cm pieces with a sharp knife. Put the rolls on a baking tray that is covered with parchment paper.
Repeat with the remaining two pieces of dough and 2/3 of filling.
Cover the rolls with egg wash and bake in the oven for 20 minutes. Serve with a glass of chardonnay.