Crusty No-Knead Feta Bread Rolls (Tiropsoma)
These Feta Bread Rolls are so easy to make and burst with flavor. Feta gets mixed into the dough so you find bits of cheesy goodness in every bite!
Servings: 8 bread rolls
- 500 grams / 1 lb all purpose flour
- 9 grams /0,3 oz dry yeast
- 1 teaspoon salt
- 1 tablespoon olive oil +extra for the pan
- 300 grams / 10,5 oz tepid water
- 200 grams / 7 oz feta cheese coarsely crumbled
In a mixing bowl, combine flour, yeast, and salt.
Add the olive oil and water. Mix by hand until everything is fully combined. The dough should feel soft and slightly sticky without leaving fragments on your hands though. If it does add just a little bit more flour to it.
Add the crumbled feta and knead gently until it goes all over the dough.
Cover bowl with plastic wrap and let dough rest at room temperature until it doubles in size. Takes about 1 hour at a room temperature of 25°C / 77°F.
Preheat oven to 220°C / 428°F.
Grease a baking pan with a good splash of olive oil.
Shape dough into a long cord. Cut to 8 equal pieces. Shape each piece into a round ball and add to the pan.
Bake for 25-30 minutes or until bread rolls get a golden brown color.
Calories: 313kcal | Carbohydrates: 49g | Protein: 10g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 22mg | Sodium: 572mg | Potassium: 93mg | Fiber: 2g | Sugar: 1g | Vitamin A: 106IU | Calcium: 133mg | Iron: 3mg