Swabian Rolls

	Sift the flour together with salt into a large bowl, add vegetable oil and rub until crumbly. Gradually beat in the eggs and add 7 tablespoons of water, knead the dough. Form the dough into a ball, cover it with oiled plastic wrap, and let it sit in a warm place for 30 minutes.
	Thoroughly rinse the meat and cut it into small cubes. Peel the onion and divide it into 4 pieces. Wash and dry the prunes, removing the pits. Crush the juniper berries and cloves in a mortar. Pass the meat, onion, and prunes through a meat grinder. Add salt, pepper, as well as crushed juniper and cloves to the minced meat. Mix well. Pour in 3-4 tablespoons of water and knead again to achieve a uniform consistency.
	Roll out the dough into an elongated oval, not exceeding half a centimeter in thickness.
	Spread a layer of filling on the dough and gently smooth the surface with wet hands. Roll the dough into a roll.
	Cut the roll into 12 equal pieces.
	Preheat the oven to 180 °C. Grease the baking sheet with oil, placing the rolls a short distance apart. Fill them halfway up with lightly salted water, cover with foil, and bake for 40 minutes. Then remove the foil and continue baking for another 10 minutes. Before serving, garnish with herbs.