Pesto Feta Rolls Sun-dried (Print Version)
# Ingredients:
→ Dough
01 -
163 g whole milk, warmed to 40-46°C
02 -
5 tablespoons granulated sugar, divided
03 -
2 teaspoons active dry yeast
04 -
2 large eggs, at room temperature
05 -
344 g all-purpose flour
06 -
1 teaspoon kosher salt
07 -
113 g unsalted butter, cut into 2.5 cm pieces, at room temperature
08 -
7 g unsalted butter, melted
→ Filling
09 -
185 g basil pesto
10 -
100 g parmesan cheese, grated
11 -
115 g feta cheese, crumbled
12 -
30 g fresh spinach, roughly chopped
13 -
198 g oil-packed sun-dried tomatoes, drained and chopped
14 -
200 g mozzarella cheese, shredded
→ Garlic Butter Topping
15 -
42 g unsalted butter, melted
16 -
1 teaspoon garlic, minced
17 -
1 teaspoon kosher salt
18 -
8 g parmesan cheese, grated, for sprinkling
# Instructions:
01 -
In a medium bowl, combine the warmed milk with 1 tablespoon sugar. Sprinkle yeast over the milk and whisk to blend. Leave to sit until the yeast becomes foamy, approximately 5 minutes.
02 -
Add eggs to the milk mixture and whisk until smooth.
03 -
In the bowl of a stand mixer fitted with a dough hook, combine the remaining 4 tablespoons sugar, flour, and kosher salt.
04 -
Add the milk and egg mixture to the flour blend. With the mixer running, incorporate butter one piece at a time, ensuring each piece is blended before adding more.
05 -
Knead on medium speed for 1 minute, then increase to medium-high speed and continue kneading until the dough is soft, about 5 minutes. If the dough remains sticky, add extra flour one tablespoon at a time as required.
06 -
Brush a medium bowl with melted butter. Place the dough into the bowl and brush the surface with more melted butter. Cover with plastic wrap and let rise in a warm, draft-free place until doubled in size, about 1 hour.
07 -
Punch down the dough. On a floured surface, roll it into a rectangle measuring 25×38 cm, approximately 0.6 cm thick.
08 -
Coat a 23×33 cm baking dish with nonstick cooking spray.
09 -
Spread pesto evenly over the surface of the dough. Layer with parmesan, feta, chopped spinach, sun-dried tomatoes, and mozzarella.
10 -
Tightly roll the dough starting from the long edge. With a sharp knife, cut the log into 12 equal pieces and arrange them in the prepared dish. Let rise until doubled in size, about 40 minutes.
11 -
Preheat oven to 175°C. Bake the rolls uncovered for 30-35 minutes, until golden brown.
12 -
Remove from the oven and allow to cool for 5 minutes.
13 -
Combine melted butter, minced garlic, and salt in a small bowl.
14 -
Brush the garlic butter over the warm rolls and sprinkle with grated parmesan. Serve while warm.
# Notes:
01 -
Ensure the dough is fully risen during each proof to achieve light, airy rolls.
02 -
For clean roll slices, use a sharp serrated knife or unflavored dental floss.