At a glance

Read through the method once, then prep the ingredients in the order listed.

• Yield: 12 rolls
• Prep time: 25 minutes, plus 40 minutes rising
• Cook time: 18–22 minutes

For the most consistent result, use the listed weights when available; household measures are rounded.

Estimated nutrition per serving

Serving basis: One serving from the final reviewed yield of 12 rolls.

• Calories: 370 kcal
• Protein: 10 g
• Carbohydrates: 35 g
• Fat: 22 g
• Sodium: 615 mg

Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.

Dough and Filling

Have these measured and ready before you begin.

• 150 g (5.3 oz; about 10 1/2 tablespoons) butter or margarine, softened
• 7 g (2 1/4 teaspoons) instant yeast
• scant 1/2 cup (100 ml) warm milk
• 2 teaspoons (10 ml) salt
• scant 1/2 cup (100 ml) neutral oil
• 2 large eggs
• 2 tablespoons sugar
• 4 1/4 cups (1 liter by volume) all-purpose flour
• 5 sprigs fresh dill, finely chopped
• 5.3 oz (150 g) firm feta, mashed

Directions

1. Mix the warm milk, sugar, and yeast and let stand for 10 minutes.

2. Combine the softened butter or margarine, neutral oil, salt, eggs, and yeast mixture. Reserve some egg yolk for glazing, then add the flour gradually until a soft, nonsticky dough forms.

3. Knead in the finely chopped dill, divide the dough into equal portions without waiting for a bulk rise, and let the portions rise for 20 minutes.

4. Flatten each portion with your fingertips without making it too thin, add the mashed feta, and join the long sides over the filling to seal.

5. Arrange on a sheet pan and rest for another 20 minutes. Brush with the reserved egg yolk and score the tops with a fork.

6. Bake at 375°F (190°C) for 18–22 minutes, until golden and baked through.

Sources

1. USDA FoodData Central — April 2026 data release