|25 g||castor sugar|
|20 g||Superbake Instant Yeast|
|100 g||butter — melted|
|400 ml||milk — luke warm|
|2||eggs — beaten|
|150 ml||extra virgin olive oil|
|1||egg — beaten|
|200 g||feta cheese|
|175 g||za'atar spice|
Line a 33 x 22cm baking tin with baking paper.
Mix the flour, sugar, salt and yeast together in a bowl.
Whisk the melted butter into the milk and eggs, then stir this into the flour mixture.
Mix to combine, then knead the dough until smooth and springy (or use the dough hook of an electric mixer).
If the dough is too wet add more flour until the dough no longer sticks and is of a smooth consistency.
Form the dough into a ball, placed in an oiled bowl, cover with cling film and leave to rise until doubled in size (about 30 minutes, depending how warm it is).
Roll the dough on a lightly floured surface to a rectangle of roughly 50cm x 25cm.
Spread the harissa paste over the surface of the dough.
Mix the olive oil, za’atar and half the sesame seeds in a small bowl and spread evenly over the dough, covering the whole surface.
Crumble the feta cheese on top.
Roll the dough up from the longest side into a long roll.
Cut the roll into about 18 2cm slices and place in the prepared tin, cut side facing up.
Don’t worry if they don’t fit snugly, they will rise and swell when proving and baking.
Brush with beaten egg and sprinkle the remaining sesame seeds on top.
Leave to prove for another 15 minutes in a warm spot.
Preheat the oven to 210 degrees C (fan forced) or 230 degrees C.
Bake the rolls for 20 – 25 minutes until they have risen and are golden brown (Check regularly through the oven glass and cover with foil if they brown too quickly).
Let the rolls cool for 10 minutes, remove from the tin and serve.
Serve drizzled with olive oil or spread with labneh.
Reprinted with the permission of Heinstirred.