Mediterranean rolls

Ingredients for 1 servings:

• 630 g wheat flour type 550
• 1 tbsp sugar
• 1 tbsp salt
• 5 g dried herbs of Provence
• 5 g wild garlic, dried
• 350 ml water, lukewarm
• 10 g fresh yeast
• 60 ml oil, neutral
• ½ small bell pepper(s), red
• 200 g feta cheese, diced
• 3 tbsp durum wheat semolina
• Flour for the work surface

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 40 minutes; Total time approx. 3 hours 10 minutes

with sheep’s cheese and wild garlic, makes 10 pieces

Mix the flour, sugar, and salt in a large bowl. Dissolve the yeast in a cup with a little water. Add the remaining water, yeast water, and oil to the flour mixture and knead for about 8 minutes. Trim and finely dice the bell peppers. Stir the herbs into the dough. Cover the bowl and let the dough rest at room temperature until it has doubled in size. This takes about 2 hours. Preheat the oven to 200°C (top/bottom heat). Divide the dough into 10 equal pieces. Flatten each piece of dough into a rectangle on a lightly floured surface and sprinkle with 20g of the feta cheese cubes. Press the dough together over the feta cheese to seal. Form oblong rolls and place them seam-side down on two baking sheets lined with baking paper. Sprinkle the rolls with the semolina. Place the roll trays, one after the other, in the center of the oven and bake for 20 minutes. Let them cool on a wire rack. My tip: The bell peppers can be (partially) replaced with finely chopped chili peppers, and the feta cheese with pitted and diced or sliced ​​black or green olives. If you can’t find wild garlic, you can also knead in 2-3 finely diced garlic cloves and replace the oil with garlic oil. These rolls are a great side dish for barbecues or picnics.