1. Prepare the Yeast Mixture

Combine warm Water, warm milk, sugar, and yeast in a large bowl.

Mix until sugar dissolves. Cover with a kitchen towel and let stand for 5 minutes until foamy. Stir again.

2. Make the dough

Add eggs and vegetable oil to the yeast mixture and whisk until combined.

Sift 500g of flour into the bowl, add salt, and mix until a rough dough forms.

Gradually add the remaining 250g of flour, mixing with a spatula until the dough comes together.

Knead on a floured surface for 8–10 minutes until smooth and medium-soft.

Shape into a ball, place in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled.

3. Prepare the filling

Mix cottage cheese, ricotta, and parsley. Divide into 20 equal portions.

4. Shape the Rolls

Punch down the risen dough and divide into 4 equal parts. Shape each into a ball and rest for 10–15 minutes.

Roll each portion into an 18–20cm circle. Brush with oil, stack another circle on top, brush with oil, then roll up tightly.

Place on a tray, cover, and refrigerate for 30 minutes.

5. Assemble and Final Rise