Rolls with feta cheese

Description

Soft yeast rolls with a juicy, slightly salty filling of cottage cheese and Feta (traditional Greek cheese based on sheep and goat milk) with fresh herbs and garlic, sprinkled with sesame seeds - they are good both on their own and as a savory addition to first or second course. PS I found this recipe on the Internet on one of the culinary sites and, after correcting it a little, I gladly added it to my “piggy bank”.

Cooking

Step 1

Turn on the oven and heat it to 3.5 (190 ° C) (so that the dough can be put on it if there is no other warm place, for example, a radiator, for it). Measure into separate containers the amount of wheat flour and sunflower oil required for the recipe. Heat the milk in a saucepan until warm (40-45 ° C).

Step 2

Start preparing the dough. Pour 50 ml of warm milk into a small container or measuring cup, dissolve 1 teaspoon with a large slide (8 g) of sugar in it, then crumble fresh or add dry yeast into it. Add 1 tbsp. heaping spoonful of wholemeal flour from the total for the dough and mix it with milk and yeast with a spoon. Place the container in a warm place (for example, on a radiator or a preheated oven) for 15 minutes so that the yeast swells and begins to foam.

Step 3

When the yeast is wet and swollen, in a large bowl with a volume of about 3.5 liters, beat the egg with 1 teaspoon with a small slide (6 g) of salt with a mixer with regular whisks until a fluffy foam forms, then pour in the remaining milk and mix at low speed .

Step 4

Pour sunflower oil into the same bowl, mix everything gently again and add the yeast with milk that has come up. Mix again gently with a mixer.

Step 5

Enter into the mixture about 240 gr. from previously measured flour, sifting it through a sieve and mixing with a mixer until smooth. Then add the rest of the flour (also sifting) in 2-3 steps and knead the dough with your hands until it becomes smooth and uniform and does not lag behind your hands and the walls of the dishes (it is acceptable if it only sticks slightly to them).

Step 6

Form a ball from the dough. Cover the bowl with plastic wrap and leave in a warm place for 50-60 minutes until the dough doubles in size.

Step 7

While the dough is rising, prepare the filling. To do this, put cottage cheese and Feta cheese in a separate small bowl with a volume of about 1.5 liters.

Step 8

Peel the garlic, rinse with cold water, then cut off the ends with roots, and pass the cloves themselves through a garlic press or grate on a fine grater to the cottage cheese with feta (cheese).

Step 9

Tear off the dill greens from the stalks, rinse it with cold running water, dry it with a paper towel, chop finely and add to the filling. Crack an egg in the same place and add ground black or a mixture of 4 types of pepper to taste.

Step 10

At low speed, mix all the ingredients with a mixer with yeast dough beaters until smooth. Then smooth the surface of the resulting filling with a spoon and mark the division into 4 parts on it. Cover the container with the filling with cling film and refrigerate until consumed.

Step 11

When the dough has risen, turn on the oven and heat it to 3.5 (about 190 ° C) (if you have not already done so). Line a large baking sheet (28x38cm or any other similar size you have available) with non-stick paper (sides are optional).

Step 12

Knead the risen dough with your hands in a bowl so that it settles, and divide into 4 equal parts. Leave three of them in a bowl at room temperature, covered with a film, and form a ball from one and roll it out on the table into a circle Ø 25-26 cm (at the same time, the rolling pin and the dough itself can be lightly sprinkled with flour if necessary). In the process of rolling, you can trim the circle with your hands.

Step 13

Divide the rolled dough circle with a sharp knife into 8 identical segments. On most of each segment, put about 1 teaspoon with a small slide of ¼ of the previously prepared filling (recover the rest of the filling with cling film and return to the refrigerator until use). Then fold in the outer ends of each segment and roll it up into a roll from the wide end to the narrow end.

Step 14

Use your hands to shape the crescent-shaped bagels (if necessary, pinching their tips so that the filling does not protrude) and place them on a baking sheet at a distance from each other, because. they increase in volume during the baking process. Cover with paper towels and leave at room temperature for now.

Step 15

With another ¼ of dough and filling, repeat everything above.

Step 16

When both quarters of the blanks are on the baking sheet, put it in a warm place for 15-20 minutes so that they increase slightly in volume.

Step 17

Just before baking the bagels in a separate container, beat 1 small egg with 1 teaspoon of milk with a whisk and brush the top of the prepared blanks with the resulting mixture. Then sprinkle them with sesame seeds to taste.

Step 18

Put the bagels in the oven and bake at 3.5 (about 190 ° C) for about 30-35 minutes until the top is golden brown. While the first batch is baking, prepare the remaining dough and filling from the remaining dough and filling, as described above and leave them on the table, covered with a paper towel, until baking.

Step 19

Remove the baked first batch of bagels from the oven, cover the top with a paper or cotton towel and let them cool slightly. Then put on a serving plate. Put the blanks waiting for their turn on the vacant baking sheet, having previously replaced the parchment on it with a new one, and bake according to the recommendations in step 18.

Step 20

Serve ready-made, barely warm or completely cooled bagels to the table, if necessary, having previously cut off the baked bottom from them with a sharp knife. Enjoy your meal!