To begin your Starter, dissolve the yeast in warm water in a small bowl and give it a quick mix. Cover with plastic wrap and set aside to ferment. Next, make your Dough Paste: in a separate bowl, combine the milk and water, then gradually add flour, mixing until a thick paste forms.

In another bowl, whisk together the remaining flour, sugar, and salt until well combined. Now, in the bowl of a stand mixer fitted with the dough hook, combine the dry ingredients, fermented starter, dough paste, milk, and eggs. Mix on medium speed until a sticky, well-incorporated dough forms. Lightly oil your work surface with 1 tablespoon of oil, then transfer the dough onto it. Knead briefly and shape it into a smooth ball. Cover the dough with plastic wrap and set it aside to proof while you prepare the fillings.

Start by toasting the pine nuts in a warm skillet, stirring constantly until they’re lightly roasted and golden brown. Once done, remove them from the pan and set aside to cool. Next, sauté your onions in a little olive oil until they become soft and lightly browned. Add the ground beef and cook until fully browned. In a separate pan, heat a small amount of olive oil and sauté your chopped fresh tomatoes over high heat for 1 minute. Then add the pepper paste and chopped green peppers, and let it all simmer on medium heat for another minute. Remove from the heat and pour this mixture over the cooked meat and onions. Add your spices and freshly grated garlic, then mix everything well. Let it cook together for one more minute on medium heat. Once done, allow the mixture to cool for a few minutes before adding the fresh herbs and toasted pine nuts. Set the filling aside, uncovered, to cool completely before moving on to your cheese mixture.

Next, sauté the onions in a bit of olive oil until soft and lightly golden. Set them aside to cool completely. Once cooled, combine the sautéed onions with all of your cheese ingredients in a large bowl, and mix until well combined. Set aside.

At this point, it’s time to preheat your oven to 350°.

Start by rolling out your dough to about 1/4″ thickness. Place about 1 1/2 teaspoons of either the meat or cheese filling along one edge of the dough. Using a sharp knife, cut thin slits across the remaining side of the dough, being careful not to cut all the way to the edge with the filling. Make the cuts from one side to the other to create a fringed effect. Gently fold the edge with the filling over to enclose it and form a sealed pocket. Then, carefully roll the dough toward the slitted edge until you reach the other side, forming a spiral or roll.

Lightly spray your baking tray with cooking spray to coat it evenly. Arrange the rolls on the tray in your desired pattern. Brush the tops of each roll with egg wash. Then, sprinkle sesame seeds on every other roll in a straight, alternating pattern—just like shown in my video. Bake at 350°F (175°C) for a total of 50 minutes, rotating the tray halfway through—about every 20 minutes—for even baking. Once baked, remove from the oven and let the rolls cool slightly before serving. Enjoy!