Stuffed mini rolls with feta cheese

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

1. 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

2. 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

3. Adding liquids and salt

   Pour in the warm milk and vegetable oil, then add the salt. Mix lightly.

   Time: PT5M

4. 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

5. Light kneading

   Knead the dough on a lightly floured surface for 5‑7 minutes until smooth and elastic.

   Time: PT7M

6. 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

7. 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

8. 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

9. Preparing the glaze

   Mix the egg yolk with water. Brush the risen rolls with this mixture using a pastry brush.

   Time: PT5M

10. Adding the seeds

    Sprinkle the rolls with nigella and sesame seeds.

    Time: PT2M

11. 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

12. 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