Recipe and photo by Naama Ran

Yield: 16 rolls

Prep time: 40 minutes

Level: Easy

Ingredients:

Dough:
2 cups white flour
1 ¾ cups whole wheat flour
1 heaping teaspoon dry yeast
¼ cup olive oil
2 tablespoons sugar
½ teaspoon salt
1 egg
1 ½ cups water

Filling:
9 ounces Tnuva Feta Cheese, crumbled
1 cup green olives, pitted and crushed

For brushing: One egg yolk beaten with 2 tablespoons water

Instructions:

1. Put all dough ingredients in a mixer bowl with the dough hook and knead for about 6 minutes until you have a dough that is smooth and elastic. Cover with plastic and let rise for an hour, or until double in bulk.

2. Transfer the dough to a floured surface and divide into 16 equal balls. Roll out each ball into a 6” x 8” rectangle, about ¼” thick. Sprinkle a spoonful of olives and 2 teaspoons of feta along the long half the rectangle, then fold over to cover. Press slightly so that the edges stay sealed. You will now have a long thin rectangle. In the center of the rectangle, cut three slits through all layers, (don’t cut through to the edges). Now twist each piece like a screw, then roll up like a spiral. Place rolls into a greased muffin tin so that they hold their shape.
Repeat with all 16 pieces.

3. Cover the rolls with plastic and let rise for 40 minutes in a warm place. Preheat oven to 375 ⁰F.

4. Brush with egg-water mixture and bake for 25 minutes until golden. Let cool at room temperature for 15-20 minutes and serve.