Feta-and-Herb-Filled Breakfast Rolls
Soft yeast rolls are filled with parsley and feta, then glazed with egg yolk and topped with sesame and nigella seeds.
By Moow Editorial ·
- Flour absorption varies; use only enough flour to make a dough that does not cling heavily to your hands.
- Remove the rolls once they are fully risen and browned.
At a glance
Read through the method once, then prep the ingredients in the order listed.
- Yield: About 16 rolls
- Prep time: 40 minutes, plus 75–90 minutes rising
- Cook time: 30 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 About 16 rolls.
- Calories: 300 kcal
- Protein: 10 g
- Carbohydrates: 31 g
- Fat: 15 g
- Sodium: 500 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
Have these measured and ready before you begin.
- 600 g (21.2 oz; about 5 U.S. cups) all-purpose flour, plus more as needed
- 250 ml (about 1 U.S. cup plus 1 tablespoon) warm milk
- 125 ml (about 1/2 U.S. cup plus 1 teaspoon) warm water
- 30 g (1.1 oz) fresh yeast (about 10 g or 3 1/4 teaspoons active dry yeast)
- 4 tablespoons olive oil
- 1 large egg
- 2 teaspoons (10 ml) vinegar
- 1 tablespoon plus 1 teaspoon (20 ml) sugar
- 2 teaspoons (10 ml) salt
Glaze, Filling, and Shaping
- 1 large egg yolk
- 3 tablespoons plus 1 teaspoon (50 ml) milk
- 1 tablespoon sesame seeds
- 1 tablespoon nigella seeds (also sold as black cumin seeds)
- 10.6 oz (300 g) firm feta, crumbled
- 1/4 bunch flat-leaf parsley, chopped
- scant 1/2 cup (100 ml) olive oil
Directions
1. Stir the yeast and sugar into the warm milk and let stand for 10 minutes, until active.
2. Combine the yeast mixture with the flour, warm water, 4 tablespoons olive oil, whole egg, vinegar, and salt. Knead until the dough is soft and only slightly tacky, adding flour only as needed.
3. Place the dough in a greased bowl, cover, and let rise until doubled, 60–75 minutes.
4. Divide the dough into 55–75 g (2–2.6 oz) pieces. Lightly coat your hands with the measured olive oil or softened butter, fold each piece inward, and flatten it in your palm.
5. Mix the cheese with the parsley, place some filling in each piece, close the dough around it, and shape into rounds.
6. Arrange the rolls on a parchment-lined sheet pan, cover, and rest for 15 minutes. Stir the egg yolk with the 50 ml milk, brush it over the rolls, and sprinkle with sesame and nigella seeds.
7. Bake at 400°F (200°C) for 30–35 minutes, until risen and well browned. Serve warm.
Sources
Contains wheat, milk, egg, and sesame. Bake until the centers are set and the rolls are deeply golden; use caution with the hot cheese filling.