These soft, salty and flavourful olive, sundried tomato and feta rolls is my improvised salutation to spring that arrived this week. I know, I know technically it’s not really spring yet, but a complete week of sunny weather calls for celebration so I thought this very Mediterranean combination would be a perfect fit. They are great on their own, but also make a perfect side for meat dishes.
So here’s to sun, sea, al fresco dining, BBQs and all other summery goodness…
OLIVE, SUNDRIED TOMATO AND FETA ROLLS (Makes 12)
1 sachet active dry yeast
250ml warm milk
1 tablespoon sugar
50g melted butter
1 teaspoon salt
160g black/green olives (I used a mix of both), drained
2 tablespoons of sundried tomato paste
3 tablespoons extra virgin olive oil
200g feta cheese
- In a large bowl dissolve yeast in the warm milk. Add sugar and 1 cup of flour. Stir well, cover with a cloth and set aside for 30 minutes or until it has doubled in size.
- Mix in warm (not hot!) melted butter, salt, 2 eggs and remaining flour one cup at a time.
- Knead in the bowl for 5 minutes until the dough is slightly sticky and elastic.
- Cover with a cloth and set aside to rise for about 1 hour or until it has doubled in size.
- In the meantime prepare the filling. Using a blender beat together olives, sundried tomato and olive oil until spreadable mixture is achieved. Set aside.
- Once the dough has risen, move it to a well floured surface and roll it out into a rectangle (approximate size 50cm x 32cm).
- Spread the filling over the surface of the dough. Crumble feta cheese on top.
- Starting from the long edge carefully roll the dough until it is one big roll.
- Cut the roll in 12 even pieces and place on a baking tray lined with baking paper.
- Generously brush rolls with slightly beaten egg and set aside to rise for another 20 minutes.
- Bake at 170C 20-25 minutes or until golden.