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Prepare the Dough:
In a small bowl, combine warm water, warm milk, sugar, and yeast. Let sit for about 5-10 minutes until foamy.
In a large mixing bowl, combine flour and salt. Add the yeast mixture and olive oil. Mix until the dough starts to come together. Knead on a floured surface for about 8-10 minutes until smooth and elastic.
Place dough in an oiled bowl, cover with a clean cloth, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
Make the Filling:
Heat olive oil in a skillet over medium heat. Sauté onions and garlic until translucent. Add ground meat, cumin, paprika, salt, and pepper. Cook until meat is browned and cooked through. Remove from heat and stir in parsley if using. Let cool.
Assemble the Rolls:
Punch down the risen dough and divide into 12 equal pieces. Roll each piece into a ball, then flatten into a small circle. Place a spoonful of meat filling in the center, then fold and pinch the edges to seal completely. Place seam-side down on a baking sheet lined with parchment paper.
Second Rise:
Cover the rolls with a towel and let them rise for another 30 minutes.
Bake:
Preheat oven to 190°C (375°F). Optional: Brush rolls with olive oil or beaten egg for a golden crust. Bake for 20-25 minutes until golden brown.
Serve:
Let cool slightly before serving warm.
Serving and Storage Tips
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