Flower Rolls Stuffed with Feta Cheese & Olives
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
- 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.
- 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.
- Cover the rolls with plastic and let rise for 40 minutes in a warm place. Preheat oven to 375°F.
- Brush with egg-water mixture and bake for 25 minutes until golden. Let cool at room temperature for 15-20 minutes and serve.
