Stuffed mini rolls with feta cheese
Stuffed mini rolls with feta cheese is a medium French recipe that serves 12. 180 calories per serving. Recipe by Amour de cuisine Soulef on YouTube.
Prep: 52 min | Cook: 20 min | Total: 1 hr 27 min
Cost: $5.66 total, $0.47 per serving
Ingredients
- 500 g Wheat flour (type 45) (Sift before use)
- 200 ml Warm water (Temperature 35‑40°C)
- 150 ml Warm milk (Temperature 35‑40°C)
- 30 ml Vegetable oil (sunflower or rapeseed) (2 tablespoons)
- 150 g Fresh cheese (fresh type or petit suisse) (At room temperature)
- 15 g Sugar (1 tablespoon)
- 5 g Salt (1 teaspoon)
- 7 g Instant baker's yeast (1 tablespoon)
- 5 g Baking powder (1 teaspoon)
- 200 g Feta cheese (Cut into small cubes for the filling)
- 1 Egg yolk (For glazing)
- 15 ml Water (for glaze) (1 tablespoon)
- 5 g Nigella seeds (About 1 teaspoon)
- 5 g Sesame seeds (About 1 teaspoon)
Instructions
Yeast activation
Mix the warm water, instant baker's yeast, and sugar in the large bowl. Let rest 5 to 10 minutes until the mixture foams.
Time: PT10M
Temperature: 35-40°C
Incorporating the fresh cheese
Add the fresh cheese (or petit suisse) to the yeast‑sugar mixture and whisk until a homogeneous consistency is achieved.
Time: PT5M
Adding liquids and salt
Pour in the warm milk and vegetable oil, then add the salt. Mix lightly.
Time: PT5M
Incorporating flour and baking powder
Add the sifted flour gradually, alternating with the baking powder, while mixing by hand or with a spatula until a soft, slightly sticky dough forms.
Time: PT10M
Light kneading
Knead the dough on a lightly floured surface for 5‑7 minutes until smooth and elastic.
Time: PT7M
First rise
Shape the dough into a ball, place it in the bowl, cover with plastic wrap then a clean kitchen towel. Let rest in a warm place until it doubles in size (about 1 hour).
Time: PT1H
Temperature: 25-27°C
Shaping the balls
Degas the dough, divide into 60 g balls (about 12 balls). Flatten each ball, place a piece of feta (≈15 g) in the center, seal and shape into an oval.
Time: PT15M
Second rise
Place the shaped rolls on a baking sheet lined with parchment paper, lightly cover with a kitchen towel and let rise for 30 minutes.
Time: PT30M
Temperature: 25-27°C
Preparing the glaze
Mix the egg yolk with water. Brush the risen rolls with this mixture using a pastry brush.
Time: PT5M
Adding the seeds
Sprinkle the rolls with nigella and sesame seeds.
Time: PT2M
Baking
Bake the rolls in the preheated oven at 200°C for 20 minutes until golden and the crust is firm.
Time: PT20M
Temperature: 200°C
Cooling
Remove the rolls from the oven and let cool on a rack for 15 minutes before serving.
Time: PT15M
Nutrition Facts
- Calories
- 180
- Protein
- 5 g
- Carbohydrates
- 30 g
- Fat
- 5 g
- Fiber
- 1 g
Dietary info: vegetarian, low-calorie, very-low-calorie, low-fat
Allergens: gluten, milk, egg, sesame
Ingredient Substitutions
- Instead of Wheat flour (type 45): All-purpose flour
- Instead of Warm milk: Almond milk
- Instead of Vegetable oil (sunflower or rapeseed): Light olive oil
- Instead of Fresh cheese (fresh type or petit suisse): Non-fat fromage blanc
- Instead of Sugar: Honey (reduce the amount slightly)
- Instead of Instant baker's yeast: Active dry yeast (pre-hydrated)
- Instead of Feta cheese: Herb Boursin, Fresh goat cheese
- Instead of Egg yolk: Milk + sugar (for vegan glaze)
- Instead of Nigella seeds: Cumin seeds
- Instead of Sesame seeds: Poppy seeds
Equipment Needed
- Large bowl
- Tablespoon
- Teaspoon
- Whisk or spatula
- Kitchen scale
- Plastic wrap
- Clean kitchen towel
- Baking sheet
- Parchment paper
- Pastry brush
- Oven
Critical Steps — Do Not Skip
- Yeast activation (step 1)
- Correct incorporation of fresh cheese (step 2)
- Kneading until a smooth dough is obtained (step 5)
- Sealing the filling to prevent leaks (step 7)
- Baking at precise temperature (step 11)
Chef Tips from the Video
- Lightly dust with powdered sugar after baking for a shiny finish.
- Replace the feta with herb goat cheese for an aromatic variation.
- Add a small spoon of honey to the yeast‑sugar mixture for a subtle sweet note.
Troubleshooting
The dough does not rise
Check that the yeast is still active (foam test). Ensure the water and milk are warm, not hot. Place the bowl in a warmer spot.
The cheese escapes during baking
Seal the edges tightly by pinching firmly. Use a small amount of filling to avoid internal pressure.
The rolls are too hard
Do not overwork the dough and avoid adding too much flour. Check the oven temperature; if too high, reduce to 190°C.
Storage
Refrigerator: Store in an airtight container for 3 to 4 days.
Freezer: Wrap individually and freeze for up to 1 month.
Room temperature: At room temperature, they stay soft for up to 1 day.
Make-Ahead Tips
- Prepare the dough the day before, let it rise in the refrigerator for 12‑16 h for a more developed flavor.
- The rolls can be shaped, glazed, and frozen before baking; bake directly in a hot oven (increase time by 2‑3 min).
Last updated: August 20, 2026
