Feta & Oregano Rolls

 

I’ve known about this bread for weeks and made it twice already! I know, it’s really not fair I haven’t said anything about it until now, but we just inhaled it so quickly, there was nothing left to photograph. This is such a delicious, salty and flavorful bread, and it goes so well with a light greek salad, that frankly, this is the go-t0 bread this summer. Think of it as fancy dinner rolls! Then stop thinking about it, and just make it. Thank you, mom, for the great recipe!

Feta and Oregano Rolls
Yields 9
Print
Total Time
2 hr 30 min
Total Time
2 hr 30 min
363 calories
47 g
31 g
14 g
12 g
6 g
139 g
646 g
4 g
0 g
7 g
Nutrition Facts
Serving Size
139g
Yields
9
Amount Per Serving
Calories 363
Calories from Fat 124
% Daily Value *
Total Fat 14g
22%
Saturated Fat 6g
31%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 31mg
10%
Sodium 646mg
27%
Total Carbohydrates 47g
16%
Dietary Fiber 2g
8%
Sugars 4g
Protein 12g
Vitamin A
4%
Vitamin C
0%
Calcium
21%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 500 g all-purpose flour
  2. 3/4 cup milk
  3. 3/4 cup water
  4. 300 g feta cheese
  5. 2 tsp yeast
  6. 1 tbsp sugar
  7. 1 tsp salt
  8. 1/4 cup olive oil
  9. 1 tbsp fresh oregano
Instructions
  1. Warm up the 3/4 cup of water until it's quite warm, but still cool enough to touch. Add the sugar and yeast and let it sit for a couple of minutes, until the yeast starts bubbling.
  2. Equip a stand mixer with the dough attachment (you can also do the kneading by hand). In the bowl of the stand mixer, add the flour, oregano, salt, olive oil, milk and the yeasty water. Knead for about 5 minutes, until it forms a ball of dough. It's possible you may need some extra flour for everything to come together, but make sure you don't add too much, otherwise the dough will turn tough. You want the mixture to come together into a ball, but it should be slightly tacky and sticky.
  3. Cover and let sit in a warm place for about an hour, until the dough doubles in size.
  4. On a floured surface, roll out the dough into a large square until it's about half an inch thick. Slice the large dough square into 9 smaller squares. In the center of each dough square, place a couple of tablespoons of feta cheese. Fold the dough around the feta cheese and roll into a ball. Place the stuffed roll (seam side down) into a cast iron pan. Do the same with the other 8 rolls. Allow the stuffed rolls to sit in a warm place for about 30 minutes, so they can puff up a little bit.
  5. Preheat the oven to 375F. Put the cast iron pan in the oven and bake the rolls for about 30 minutes, until they start browning slightly on top. Sprinkle with some smoked paprika and fresh oregano.
  6. Serve warm right away. They can also be stored at room temperature in a plastic bag for a couple of days; they're delicious the next morning with a fried egg on top!
beta
calories
363
fat
14g
protein
12g
carbs
47g
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