• Warm the milk until it is a little over room temperature. Mix in the sugar and the sachet of yeast. Stir and let the yeast activate for 8-9 minutes. It should be frothy once activated.
• In a mixing bowl, add the flour, the activated yeast+ milk mixture, the egg, salt and butter. Using a stand mixer or your hands, mix well until the mixture forms a dough.
• Place the dough back in the mixing bowl and cover it with a cloth. Let it double in size (around 50-60 mins).
• Take out the dough, and on a lightly floured surface, roll out the dough with a rolling pin until it is around ¼ inch thick and roughly shaped like a rectangle.
• Spread out the filling (see recipe below) and sprinkle the chopped parsley over the top.
• Using a knife, cut the dough into strips of similar width (2-3 cm wide).
• Roll up each strip and stack them in a baking pan. This recipe makes 8 rolls that can be stacked in a 10 inch x 7 inch pan. Do not stack them too tight, as the dough will rise again.
• Let the dough prove for the second time, for 40-45 minutes. During this time, you can pre-heat the oven and make the filling as well.
• Brush the tops with beaten egg white (optional) and transfer to the pre-heated oven. Bake for 20 minutes until golden brown.

To make the filling:

• In a food processor, pulse together the feta cheese and the drained sun-dried tomatoes untill well combined. This filling can be used inside the bread rolls, or even as a sandwich spread.