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Turkish Dill and Feta Rolls Recipe

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This recipe for Turkish Dill and Feta Rolls is from Tara and Ashton's Go-To Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
250 ml. whole milk
80 g. (1/3 c.) olive oil
125 ml. (1/2 c.) water
1 egg, lightly beaten
2 1/2 tsp. salt
675 g. (about 3 c.) plain flour
55 g, (1/4 c.) castor sugar, or super fine sugar
3 tsp. dried yeast
1/4 c. chopped dill
200 g. (1 c.) feta cheese, cubed
finely grated zest of 2 lemons
Directions:
Directions:
Mix together the milk with oil, water, egg, and salt.
Using a stand mixer, mix together the flour, sugar and dry yeast. Pour in the wet mixture then mix and knead until the dough is formed and becomes smooth and elastic (7-10 minutes). Add in the dill and knead well to combine.
Put the dough in an oiled bowl. Cover and rest for about 1 hour or until doubled in size.
Preheat the oven to 180º C or 350º F. Line two baking sheets with parchment paper.
Combine the feta with lemon zest.
Divide the dough into 20 pieces (or 12 if you want large buns). Flatten each ball into a disc, add some feta mixture. Bring the edges together to form a ball again, enclosing the filling inside. Place the bun seam side down onto the baking tray. Repeat until you have finished with the dough.
Cover with a damp towel then rest for 30 minutes.
Bake for 20 minutes or until golden and cooked through. Cool on a wire rack.
Number Of Servings:
Number Of Servings:
20 rolls

 

 

 

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