Ingredients

• ⅓ cup Unsalted Butter (76 g)
• ½ cup Water (120 mL)
• ½ cup Whole Milk (120 mL)
• 2 ¼ tsp Active Dry Yeast (7 g)
• 3 ¼ cups Organic Unbleached White All-Purpose Flour (442 g)
• 2 Tbsp Sugar (30 g)
• 2 tsp Kosher Salt
• 1 Egg (50 g)

• 8 oz Feta Cheese (226 g)
• ¼ cup Olive Oil (60 mL)
• ⅓ cup Sundried Tomatoes in Oil, drained (65 g)
• 2 Garlic Cloves
• 3 Tbsp Litehouse Freeze Dried Basil
• ½ tsp Red Pepper Flakes
• ½ tsp fresh cracked Pepper
• 1 tsp Kosher Salt
• 2 Tbsp Tomato Paste (30 g)

• 1 Egg Yolk (20 g)
• 1 tsp Water

Instructions

1. In a small saucepan over low heat, melt butter. Whisk in water and milk and heat again (if necessary) until the mixture is between 110-120°F. Stir in yeast until completely dissolved and let sit for 5 minutes.
2. While yeast rests, combine flour, sugar and salt in the bowl of a stand mixer. Mix briefly to combine.
3. Add yeast mixture and egg to the flour. With the dough hook attachment, mix on low until a shaggy dough is formed, scraping down the sides of the bowl as necessary. Increase the speed to medium low and mix for 5-6 minutes. Dough will be sticky, but smooth. Transfer the dough to an oiled bowl, cover and let rise in a warm place for 60 minutes.
4. To make the filling, add all the tomato filling ingredients to a food processor and blend until smooth.
5. Turn risen dough out onto a lightly floured work surface. Roll it into an 18 x 14-inch rectangle, with the longer edge facing you. Spread the tomato mix evenly edge to edge. Starting on the long side, roll the dough into a tight log.
6. Spray a standard muffin tin with nonstick spray. Slice the log into twelve 1 ½ inch pieces. Place rolls in a muffin tin, cover and let rise in a warm place for 30 minutes. Meanwhile, preheat oven to 400ºF.
7. Whisk together the egg wash and generously brush over the risen rolls. Bake for 25 minutes. Let cool for 5 minutes and serve warm.