- 1 cup milk
- 1/2 cup extra light olive oil
- 1 egg (yolk for the egg brush on top, white to be used in the dough)
- 1Tbs active dry yeast
- 1 tsp salt
- 1 tsp sugar
- 3.5 cups all purpose flour
- 75 gr butter
- 100 gr feta cheese
- parsely, if desired
Mix the yeast with warm water. Add warm milk, oilive oil, salt, sugar and egg white to the mix and keep adding flour until it is soft, and no more sticky.
Divide into 8 pieces immediately. Roll first piece as big as a dinner plate and spread butter on it.
Roll out the second piece, top the first one, spread butter on it as well. Do this for the rest of the 6 pieces, leaving the last one without the butter top.
Now, roll this stack of dough to make about 60 - 70 cm in diameter (quite big, I could not do it that big.) Cut into wedges and put filling in the wider edge, roll them over to make individual rolls.
Let rest for 30 - 40 mins, brush with egg yolk and bake in preheated 180C (~360F) oven until color changes.