* Exported from MasterCook *
Rolls, Feta Cheese
Recipe By :Red Star Yeast Co.
Serving Size : 12 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Low Fat
Muffins/Rolls Posted
Stand Mixer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 3/4 C all-purpose flour -- (469g) plus
1 Tbsp all-purpose flour -- divided (8g)
2 Tbsp granulated sugar -- (24g)
2 1/4 tsp Red Star Platinum Yeast -- (0.25-oz/7g)
2 tsp kosher salt -- (6g)
1/2 C water -- (120g) plus
1 Tbsp water -- (15g)
1/2 C whole milk -- (120g)
1/3 C unsalted butter -- cubed (76g)
2 large eggs -- room temperature and divided (100g)
Feta Cheese Filling -- recipe follows
Garnish:
chopped fresh tarragon
chopped fresh thyme
Platinum Yeast helps this savory wonder achieve its superior fluffy
rise, making it the perfect pillowy bed for the aromatic Feta Cheese Filling.
In the bowl of a stand mixer, whisk together 2 cups (250g) flour,
sugar, Platinum Yeast, and salt by hand.
In a medium saucepan, heat 1/2 cup (120g) water, milk, and butter
over medium heat, stirring occasionally, until butter is melted and
an instant-read thermometer registers 120F (49C) to 130F (54C). With
mixer on medium speed and using the paddle attachment, pour warm milk
mixture into flour mixture, beating until combined and cooled
slightly, about 1 minute. Add 1 egg (50g), and beat at medium speed
until combined. Reduce mixer speed to low, and gradually add 1 3/4
cups (219g) flour, beating until a shaggy dough forms. Switch to the
dough hook attachment, and beat at low speed until dough is smooth
and elastic, 12 to 14 minutes. Add remaining 1 tablespoon (8g) flour
if dough is too sticky. Turn out dough onto a lightly floured
surface, and shape into a smooth round.
Lightly oil a large bowl. Place dough in bowl, turning to grease top.
Cover and let rise in a warm, draft-free place (75F/24C) until
doubled in size, about 45 minutes.
Preheat oven to 375F (190C). Line 2 baking sheets with parchment paper.
Punch down dough, and let stand for 5 minutes. Turn out onto a
lightly floured surface, and divided into 12 portions (70g each).
Shape each portion into a smooth ball; press flat, and roll into a 3"
circle. Place 6 circles 3" apart on each prepared pan. Cover and let
rise in a warm, draft-free place (75F/24C) until puffed, about 15 to
25 minutes. Press bottom of a 4 oz glass Mason jar (2" diameter)
dipped in flour into center of each circle. Press firmly to flatten
center without tearing dough. Spoon 2 rounded tablespoons (about 36g)
Feta Cheese Filling into center of each circle. (Do not overfill.)
In a small bowl, whisk together remaining 1 egg (50g) and remaining 1
tablespoon (15g) water. Lightly brush dough with egg wash.
Bake until light golden brown and an instant-read thermometer
inserted in bread registers 190F (88C) to 200F (190C), 12 to 13
minutes. Let cool on pans for 5 minutes. Serve warm or at room
temperature. Garnish with tarragon and thyme, if desired.
FETA CHEESE FILLING
Makes about 2 cups
1 1/2C creamy feta cheese crumbles, (204g)
6 oz cream cheese, softened, (170g)
1 large egg, (50g)
1 1/2 Tbsp unsalted butter, softened (21g)
4 tsp chopped fresh tarragon, (2.5g)
4 tsp chopped fresh thyme, (2.5g)
1/2 tsp kosher salt, (1.5g)
1/4 tsp ground black pepper
In the bowl of a stand mixer fitted with the paddle attachment, beat
all ingredients at medium-low speed until well combined and creamy,
about 1 minute.
S(Internet address):
https://redstaryeast.com/recipes/feta-cheese-rolls/
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Per Serving (excluding unknown items): 219 Calories; 7g Fat (27.9%
calories from fat); 6g Protein; 33g Carbohydrate; 1g Dietary Fiber;
51mg Cholesterol; 332mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean
Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.
NOTES : 2020 - 0321