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Feta Cheese Rolls

Feta Cheese Rolls
Platinum Yeast helps this savory wonder achieve its superior fluffy rise, making it the perfect pillowy bed for the aromatic Feta Cheese Filling.
Yield 12 rolls
0

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Ingredients

Dough

  • 3 3/4 cups (469g) plus 1 tablespoon (8g) all-purpose flour, divided
  • 2 tablespoons (24g0 granulated sugar
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast
  • 2 teaspoons (6g) kosher salt
  • 1/2 cup (120g) plus 1 tablespoon (15g) water, divided
  • 1/2 cup (120g) whole milk
  • 1/3 cup (76g) unsalted butter, cubed
  • 2 large eggs, divided (100g, room temperature)
  • Chopped fresh tarragon and chopped fresh thyme (for garnish)

Feta Cheese Filling (makes about 2 cups)

  • 1 1/2 cups (204g) creamy feta cheese crumbles
  • 6 ounces (170g) cream cheese, softened
  • 1 large egg (50g)
  • 1 1/2 tablespoons (21g) unsalted butter, softened
  • 4 teaspoons (2.5g) chopped fresh tarragon
  • 4 teaspoons (2.5g) chopped fresh thyme
  • 1/2 teaspoon (1.5g) kosher salt
  • 1/4 teaspoon ground black pepper

Instructions

  • In the bowl of a stand mixer, whisk together 2 cups (250g) flour, sugar, yeast, and salt by hand.
  • In a medium saucepan, heat water, milk, and butter over medium heat, stirring occasionally, until butter is melted and an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). With mixer on medium speed and using the paddle attachment, pour warm milk mixture into flour mixture, beating until combined and cooled slightly, about 1 minute. Add 1 egg (50g) and beat at medium speed until combined. Reduce mixer speed to low, and gradually add 1 3/4 cups (219g) flour, beating until a shaggy dough forms. Switch to the dough hook attachment, and beat at low speed until dough is smooth and elastic, 12 to 14 minutes. Add remaining 1 tablespoon (8g) flour if dough is too sticky. Turn out dough onto a lightly floured surface, and shape into a smooth round.
  • Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, about 45 minutes.
  • Preheat oven to 375°F (190°C). Line 2 baking sheets with parchment paper.
  • Make Feta Cheese filling: In the bowl of a stand mixer fitted with the paddle attachment, beat all ingredients at medium-low speed until well combined and creamy, about 1 minute. Set aside.
  • Punch down dough, and let stand for 5 minutes. Turn out onto a lightly floured surface, and divided into 12 portions (70g each). Shape each portion into a smooth ball; press flat, and roll into a 3-inch circle. Place 6 circles 3 inches apart on each prepared pan. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed, about 15 to 25 minutes. Press bottom of a 4-ounce glass Mason jar (2-inch diameter) dipped in flour into center of each circle. Press firmly to flatten center without tearing dough. Spoon 2 rounded tablespoons (about 36g) Feta Cheese Filling into center of each circle. (Do not overfill.)
  • In a small bowl, whisk together remaining 1 egg (50g) and remaining 1 tablespoon (15g) water. Lightly brush dough with egg wash.
  • Bake until light golden brown and an instant-read thermometer inserted in bread registers 190°F (88°C) to 200°F (190°C), 12 to 13 minutes. Let cool on pans for 5 minutes. Serve warm or at room temperature. Garnish with tarragon and thyme, if desired.

Notes

Recipe featured in Bake From Scratch magazine.

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