This all started when I was just innocently looking for a simple recipe for dinner rolls. Nothing too special, I just wanted to make some bread. Eventually, I found the 30 Minute Dinner Rolls recipe on Six Sisters’ Stuff.
Come on, 30 minutes, and you’re not gonna try that? Who hasn’t got 30 minutes for some homemade bread?
And ’twas this way in which I set off for the kitchen. Once everything was out and ready, I thought, “Huh, why don’t I upgrade it a bit? A little rosemary never hurt anyone, right? And no one will object to cheese, I’m sure.” Yeah, me, myself, and I, we have little conversations just like these.
The recipe was very easy to work with, and would have taken 30 minutes in all if it hadn’t taken longer in the oven because of the cheese. Nobody complained, though. It was hard just to get a good picture of these since they were gone so quickly!
Worth mentioning that you don’t have to use feta cheese. You could use mozzarella or something for a meltier center. I like using feta because it has a tangy taste that doesn’t get lost in the bread.
Feta-Stuffed Rosemary Rolls
Adapted from Six Sisters’ Stuff
1 c. plus 2 Tbl. warm water
1/3 c. vegetable oil
2 Tbl. active dry yeast (yes, you read that right! 2 tablespoons!)
1/4 c. sugar
1/2 tsp. salt
3 1/2 c. all-purpose flour (I ended up having to use closer to 4 cups)
1 Tbl. crushed rosemary
1 cup feta cheese
Preheat oven to 400 degrees. In the bowl of a stand mixer, combine warm water, oil, yeast and sugar; let rest for 5-10 minutes or until frothy and bubbly. With a dough hook, mix in salt, egg, rosemary, and 2 cups of flour until combined. Add remaining 1/2 cup flour at a time (dough will be sticky). Shape the dough into 12 balls. After shaped, expand each into a disc with your hands and stuff with feta cheese, as much as you can. Close it up and form again into a ball. Repeat and place them in a greased baking dish. Bake for about 10 minutes or until tops are lightly golden. Yield: 12 good-sized rolls.