Bread Rolls with a Feta and Sun-Dried Tomato Filling
These stuffed bread rolls are made with a very simple feta and preserved sun-dried tomato filling, and are perfect to go alongside your coffee or tea on a chilly evening
For the bread:
sachet active dry yeast
optional - 1 additional egg white for the egg wash
melted or optionally, use olive oil
For the filling:
crumpled feta cheese
preserved sun-dried tomatoes
finely chopped fresh parsley
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.