Stuffed breads and pastries are very popular in Morocco, where they may be served as appetizers or as tea time and Ramadan fare. In my Kefta Stuffed Roll Recipe, I fill soft sandwich rolls with a lightly zesty Moroccan ground beef and olive filling. They're very tasty and hard to pass up even when full, but in case you do have leftovers, know that the stuffed rolls freeze well and are easily reheated in the oven for a future serving.
In order to achieve a light, soft baked roll, the dough must initially be light and sticky while you work with it. (The dough becomes easier to handle after it rises.) This means the dough will be a bit more difficult to knead than standard bread dough if you're not using a mixer with a dough hook, but the result will be well worth a little dough sticking to your hands!
Photo © Christine Benlafquih