Pesto Feta Swirls Cheese (Print Version)
# Ingredients:
→ Dough
01 -
7 g unsalted butter, melted
02 -
113 g unsalted butter, chopped in 2.5 cm cubes, let it sit until soft
03 -
1 teaspoon kosher salt
04 -
344 g all-purpose flour
05 -
2 large eggs, room temp
06 -
2 teaspoons active dry yeast
07 -
5 tablespoons granulated sugar, use a bit first and keep the rest
08 -
163 g whole milk, warmed to 40-46°C
→ Filling
09 -
200 g mozzarella cheese, shredded
10 -
198 g oil-packed sun-dried tomatoes, chopped and drained
11 -
30 g fresh spinach, chopped roughly
12 -
115 g feta cheese, crumbled up
13 -
100 g parmesan cheese, grated
14 -
185 g basil pesto
→ Garlic Butter Topping
15 -
8 g parmesan cheese, grated and ready to toss on top
16 -
1 teaspoon kosher salt
17 -
1 teaspoon garlic, minced up
18 -
42 g unsalted butter, melted
# Instructions:
01 -
Mix warmed milk with a tablespoon of sugar in a bowl. Sprinkle yeast over top and give it a whisk. Wait until you see it getting foamy, like 5 minutes.
02 -
Toss the eggs into your milk and yeast mixture. Whisk until it all looks blended and smooth.
03 -
In your mixer bowl with the dough hook attached, dump in the rest of the sugar, all the flour, and salt. Mix 'em around a little.
04 -
Pour the eggy milk mix into your flour bowl. Turn the mixer on and pop in butter cubes, a bit at a time, letting each melt in before adding more.
05 -
Let the mixer knead for a minute on medium speed. Then crank it to medium-high and let it work for five minutes, until the dough turns soft and stretchy. If it still sticks, add a spoonful of flour here and there.
06 -
Brush a bowl with that melted butter. Plop in your dough, swipe on more butter on top, cover it up with plastic, and leave it somewhere warm so it can puff up to twice its size. Should take about an hour.
07 -
Punch down the dough to deflate it. Sprinkle some flour on your counter and roll the dough out into a 25×38 cm rectangle about half a centimeter thick.
08 -
Coat a 23×33 cm baking dish with nonstick spray so nothing sticks.
09 -
Smear the pesto on the dough first. Add the parmesan, feta, spinach bits, sun-dried tomatoes, and then scatter mozzarella over it all.
10 -
Roll that dough up tightly from the long side. Use a sharp knife to slice it into 12 pieces and arrange them in your greased dish. Let them chill until they double in size, like 40 minutes.
11 -
Crank the oven to 175°C. Pop the dish in and bake uncovered until golden, about 30-35 minutes.
12 -
Take the dish out and let the rolls cool for five minutes so they're easy to handle.
13 -
Stir together melted butter, minced garlic, and salt in a tiny bowl.
14 -
Brush that garlicky butter all over the warm rolls. Sprinkle them with parmesan and dig in while they're still toasty.
# Notes:
01 -
Let the dough rise all the way both times so your rolls come out soft and fluffy.
02 -
Use a serrated knife or plain dental floss if you want clean slices.