Feta Crescent Rolls
Soft, fluffy on the inside, and stuffed with feta cheese, these chewy rolls are an integral part of any gathering.
Time to read: 5 mins | Time to make: 2.5 hours | Resting time: 1.5 hour | Yields: 48 servings
Ingredients
DOUGH
1 active dry yeast (7 g)
1 teaspoon sugar (6 g)
500 ml warm milk
140 g spelt flour
100 g buckwheat flour
260 g white flour
400 g whole grain flour
1 teaspoon salt
3 eggs
180ml oil
FILLING
700 g feta cheese
salt - if cheese is not salty enough
TOPPING
1 egg
4 tablespoons (50 g) butter
4 tablespoons (30 g) sesame seeds
Method
PREPARE THE DOUGH:
Activate yeast: Mix 200 ml of warm milk with yeast and sugar and let activate for 5-10minutes.
Dry ingredients: In a medium-size bowl, mix flour and salt.
Wet ingredients: In a large bowl, beat three eggs for a few seconds. Then, add oil, activated yeast, and the remaining 300 ml warm* milk. Mix to combine.
Slowly start adding dry ingredients to the wet ones and mix using a wooden spoon. Once it is hard to mix with the spoon, start kneading for a few minutes with your hands until everything is well combined. Cover the dough with a kitchen towel or plastic wrap and let it rest for 30 minutes to an hour.
After resting, the dough should rise and become softer to touch.
MAKE ROLLS:
Transfer the dough onto a floured work surface and portion it into 4 pieces. Work each piece into a nice ball with your hands. Let rest for 10 minutes.
Take one piece and, using a rolling pin, flatten out the dough into a 12” (30 cm) circle. Cut the dough into 12 triangles. Place feta close to the edge, close it in using two sides of the triangle and roll the dough towards the middle of the circle. Roll the rest of the triangles.
Repeat the process with the remaining 3 parts of the dough.
PREPARE FOR BAKING:
Preheat oven to 390°F (200°C).
Place rolls on the parchment paper-lined baking sheet. Brush the rolls with egg wash, sprinkle sesame seeds on each, and top each roll with a small butter cube. Let them rise a little bit on the baking sheet while the oven is preheating.
Bake at 390°F (200°C) for 15 minutes. Reduce temperature to 350°F (180°C) and bake for another 10 minutes.
Best enjoy while they are warm.
NOTES:
Milk should be just warm – not hot. If you put your finger in the milk, it should not burn you.
This is important because when milk gets hot, it kills the yeast and prevents the activation.
Nutrition facts, per roll:
Energy: 160kcal | Carbs: 16g | Protein: 7g | Fat: 8g
