Bread Rolls with Feta and Sun-Dried Tomatoes
I absolutely love bread and if there is something I love even more it’s stuffed oven baked bread. These bread rolls with Feta and Sun-Dried Tomatoes are so cozy and delicious you will find yourself craving them. I like to make this recipe on the weekend when there is a little more time as you will have to let the dough rest twice (the prep time is really not a big deal and the recipe is also very easy to make).
This time I decided to also add pesto in the filling but you can also leave it out and only use Parsley or basil. I decided to serve it with a delicious cauliflower cream - get the recipe here.
Prep Time: 30 Minutes
Cook Time: 20 Minutes ( + 2 Hours Rest Time)
Ingredients for the Bread (6/8 people):
Organic White Flour - 500 g (we use this one)
Dry Yeast - 7 g (one bag)
Milk - 250 mL
Butter - 80 g (melted)
Egg - 1
Sugar - 1 teaspoon
Salt 1/2 teaspoon
Ingredients for the Filling
Feta Cheese - 100 g
Sun Dried Tomatoes - 5/6
Pesto (you can also use parsley if you don’t want to use pesto)
Preparation:
In a pan, warm the milk (do not let it boil it should simply be warm). Add in the sugar and the yeast and mix. This will make the yeast activate - let it rest for around 10 minutes.
Take a bowl and transfer the milk mixture - add in the flour the egg salt and butter and mix with a hand blander for 2 min and then with your hands for another 5 minutes creating a nice dough.
Put the dough on a plate and cover it with a cloth - let it rest for an hour at room temperature preferably in a dark place (cupboards usually work well).
After the hour has passed take your dough and on a clean and floured surface start rolling it in the shape of a rectangle (the dough should be around half a cm high).
Cut the dough into strips (2/3 cm as pictured above).
In a food processor mix together the feta sun dried tomatoes and pesto until everything is homogenous (you can also make the filling with other ingredients - this one is our favorite though).
Spread the filling on the strips you have cut and roll each strip (similar to when you are making cinnamon rolls).
Place the little rolls in a baking pan well separated as they will rise and become bigger. If you want them to stick together you can leave less space between them, if you want them to separate well then leave a little more space.
Cover the baking tray with a cloth and let it rest for 40 minutes.
Pre-heat the oven to 180°C.
Take the baking tray after the 40 minutes have passed and bake at 180°C for 25 minutes or until golden brown.
Leave to rest 5 minutes and serve.