Tomato Basil and Feta Rolls Recipe

Serves 12 Rolls | Finish in 2 hours 20 minutes
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Warm up your kitchen with the fragrant smell of these savory rolls.  Delicious alongside a warm bowl of soup or served warm with butter.

Ingredients

Dough

  • ⅓ cup Unsalted Butter (76 g)
  • ½ cup Water (120 mL)
  • ½ cup Whole Milk (120 mL)
  • 2 ¼ tsp Active Dry Yeast (7 g)
  • 3 ¼ cups Organic Unbleached White All Purpose White Flour (442 g)
  • 2 Tbsp Sugar (30 g)
  • 2 tsp Kosher Salt
  • 1 large Egg (50 g)

Tomato Basil Filling

  • 8 oz Feta Cheese (226 g)
  • ¼ cup Olive Oil (60 mL)
  • ⅓ cup Sundried Tomatoes in Oil, removed from oil (65 g)
  • 2 Garlic Cloves
  • 3 Tbsp Litehouse Freeze Dried Basil
  • ½ tsp Red Pepper Flakes
  • ½ tsp fresh cracked Pepper
  • 1 tsp Kosher Salt
  • 2 Tbsp Tomato Paste (30 g)

Egg Wash

  • 1 Egg Yolk (20 g)
  • 1 tsp Water

Directions

  1. In a small saucepan over low heat, melt the butter. Whisk in the water and milk and heat again (if necessary) until the mixture is between 110-120°F. Stir in the yeast until completely dissolved and let sit for 5 minutes.
  2. While the yeast rests, combine the flour, sugar and salt in the bowl of a stand mixer. Mix briefly to combine.
  3. Add the yeast mixture and egg into the flour. With the dough hook attachment, mix on low until a shaggy dough is formed, scraping down the sides of the bowl as necessary. Increase the speed to medium low and mix for 5-6 minutes. Dough will be sticky, but smooth. Transfer the dough to an oiled bowl, cover and let rise in a warm place for 60 minutes.
  4. To make the filling, add all the tomato filling ingredients to a food processor and blend until smooth.
  5. Turn the risen dough out onto a lightly floured work surface. Roll it into an 18 x 14-inch rectangle, with the longer edge facing you. Spread the tomato mix evenly edge to edge. Starting on the long side, roll the dough into a tight log.
  6. Spray a standard muffin tin with non-stick spray. Slice the log into twelve 1 ½ inch pieces. Place the rolls in a muffin tin, cover and let rise in a warm place for 30 minutes. Meanwhile, preheat the oven to 400ºF.
  7. Whisk together the egg wash and generously brush over the risen rolls. Bake for 25 minutes. Let cool for 5 minutes and serve warm.

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