Savory Feta & Egg Rolls
These delightful savory rolls combine a soft, airy yeast dough with a rich, tangy filling of crumbled feta cheese, fluffy eggs, and fragrant herbs. Perfect for breakfast, brunch, or as a flavorful side dish, they are surprisingly easy to make and guaranteed to be a crowd-pleaser.
Ingredients
- 1 packet active dry yeast
- 1 tsp granulated sugar
- ⅔ cup water warmed to 115°F
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 2 tbsp olive oil
- 1 cup crumbled feta cheese (6 oz.)
- 2 large eggs beaten
- 4 tbsp unsalted butter melted
- ¼ cup chopped fresh dill
- ¼ cup chopped fresh parsley
- ¼ tsp black pepper
Instructions
- 1. Combine yeast, sugar, and ⅔ cup water heated to 115°F in a large bowl; let stand for 5-10 minutes until foamy.
- 2. Stir in the flour, salt, and olive oil until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
- 3. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- 4. While the dough rises, prepare the filling. In a medium bowl, combine the crumbled feta cheese, beaten eggs, melted unsalted butter, fresh dill, fresh parsley, and black pepper. Mix well.
- 5. Once the dough has risen, punch it down gently and divide it into 12 equal pieces. Roll each piece into a small ball.
- 6. Flatten each ball into a disc, place about 1-2 tablespoons of the feta-egg filling in the center, and carefully pinch the edges together to seal, forming a roll. Place seam-side down on a parchment-lined baking sheet.
- 7. Cover the rolls loosely with plastic wrap and let them rise again for 30 minutes.
- 8. Preheat your oven to 375°F (190°C).
- 9. Bake the rolls for 20-25 minutes, or until golden brown and puffed. Serve warm.
Notes
For extra flavor, add a pinch of red pepper flakes to the filling. You can also brush the tops with an egg wash before baking for a golden-brown finish. These rolls freeze well after baking; just reheat gently.