Pesto Feta Cheese Swirls (Print Version)
# Ingredients:
→ Dough
01 -
7 g unsalted butter, melted
02 -
113 g unsalted butter, sliced into chunks, left at room temperature
03 -
1 teaspoon kosher salt
04 -
344 g all-purpose flour
05 -
2 large eggs, brought to room temp
06 -
2 teaspoons active dry yeast
07 -
5 tablespoons granulated sugar, use at different moments
08 -
163 g whole milk, heated until just warm (40-46°C)
→ Filling
09 -
200 g mozzarella cheese, shredded
10 -
198 g sun-dried tomatoes in oil, drained and chopped
11 -
30 g fresh spinach, cut up roughly
12 -
115 g feta cheese, crumbled
13 -
100 g parmesan cheese, finely grated
14 -
185 g basil pesto
→ Garlic Butter Topping
15 -
8 g parmesan cheese, grated, for on top
16 -
1 teaspoon kosher salt
17 -
1 teaspoon garlic, chopped small
18 -
42 g unsalted butter, melted
# Instructions:
01 -
Use a brush to spread that garlic butter all over the warm rolls and toss on the grated parmesan. Dig in while they're still warm.
02 -
In a small bowl, toss in the melted butter, minced garlic, and salt. Mix it up.
03 -
Once you pull them out, let the rolls sit for five minutes before messing with them.
04 -
Crank the oven up to 175°C. Pop the rolls in, uncovered, and bake until they're gold and done—give it 30 to 35 minutes.
05 -
Roll up the dough, starting at the long side, then slice it into 12 bits with a sharp knife. Place them in the greased dish. Let them puff up for about 40 minutes.
06 -
Slather the pesto on the dough. Add mozzarella, then the chopped tomatoes, spinach, feta, and finish it off with parmesan cheese.
07 -
Cover a 23×33 cm baking dish with nonstick spray so nothing sticks.
08 -
Punch that dough down and dust a surface with flour. Roll it out to a big rectangle—aim for 25×38 cm and not too thick, about 0.6 cm.
09 -
Grease a medium bowl with melted butter. Toss in the dough and brush a little more butter on top. Wrap it up and leave it somewhere warm. Let it get big—should take an hour.
10 -
Mix at medium for a minute, then turn it up and knead until soft, roughly five minutes. If it keeps sticking, throw in more flour one spoonful at a time.
11 -
Pour that egg and milk blend into your dry stuff. Switch on the mixer and drop in butter piece by piece, letting it blend before the next.
12 -
In the stand mixer bowl with the dough hook on, toss in flour, salt, and what’s left of the sugar.
13 -
Crack the eggs into your milky yeast mixture and whisk until smooth.
14 -
Mix the just-warm milk and a tablespoon of sugar in a bowl. Scatter yeast on top and give it a whisk. Wait till it gets bubbly—this’ll take five minutes.
# Notes:
01 -
Let the dough rise all the way each time for fluffy, light rolls.
02 -
Cut the rolls with a sharp serrated knife or grab plain dental floss to get clean slices.