Feta and sun-dried tomato bread rolls
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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 
Course Appetizer, Breakfast
Prep Time 2 hours 20 minutes
Cook Time 20 minutes
Total Time 2 hours 40 minutes
Servings 8
Author Shinta

Ingredients

For the bread:

  • 500 grams bread flour
  • 1 sachet active dry yeast
  • 250 ml milk
  • 1 teaspoon sugar
  • 1 egg optional - 1 additional egg white for the egg wash
  • 80 grams butter melted or optionally, use olive oil
  • 1/2 teaspoon salt

For the filling:

  • ½ cup crumpled feta cheese
  • 4-5 preserved sun-dried tomatoes drained
  • 1 teaspoon finely chopped fresh parsley

Instructions

  • 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.