Tuesday, July 28, 2015

Feta Cheese, Basil 'n Red Pepper Rolls (step by step)

Can I just tell you these rolls were absolutely "too die for".  No seriously, I am so not joking!  You know when you have a flavor taste already in your mind?  When you just know how it's going to taste like in your mouth before even tasting it?  Yeah, that one.  Well my friends, I am here to tell you, not only did these rolls LIVE UP to my expectations, they exceeded them!  They tasted exactly the way I had wanted them to taste.  But most of all, they are family and friends approved.  Easy enough, that even a non-baker like myself can do.  Best of all, very few common ingredients that when combined will explode with flavor!

I can and usually go on and on.  I do love to ramble you know!  However, there are step-by-step instructions below along with many pictures.  So, I will let the pictures do the talking!  Ready for this simple recipe?  Here we go;

3 cups all purpose flour 
1 pkg  rapid rise active dry yeast
1-1/4 tsp salt
1 cup + 2 tbsp warm water 
2 tbsp olive oil
1/3 cup cream cheese, room temperature
1 cup feta cheese, crumbled
1 jar (14.5 oz) red peppers, drained and julienne
3/4 cup fresh basil, julienne 

-In your stand mixer, (mixer of choice), using your dough hook, add your water, salt and yeast.  Stir with a spoon to incorporate and let the yeast activate for about 5 minutes.

-After the 5 minutes, start incorporating the flour into the mixer slowly.  Till all the flour has been used.  Let the mixer go at medium speed for about 6-8 minutes or till the dough has formed a ball that is smooth and elastic.  

-Cover with a towel and place in a warm spot so it can rise and almost double in size, about 45-60 minutes.

-While dough is rising, gather and prep your filling ingredients.

-It is very important when using peppers from a jar to dry them thoroughly.  I then retain them in paper towels so I can ensure that the dough will not be soggy on the inside.

-When dough is done, punch it down and roll out it to a 12 X 16 inch rectangle on a lightly floured surface.

Not quite a rectangle, but hey, it will do...

-Let's spread on that amazing cream cheese.

 -Now we add on that decadent Feta cheese.  If a few pieces of Feta cheese end up in your mouth, I am just as astonished as you are.  I have no idea how these things happen!

-Here come the red peppers.

-Finally, that amazing fragrant fresh basil!

-At this point, I just stand back and admire my masterpiece.  What?

-Now, we are ready to roll.  Starting with the short sides, fold over, ever so slightly.  Then, start with the long side.  Roll up dough jelly-roll style; pinch seam to seal.

Are you just as visual as I am?  I know pictures always help me!

-Cut crosswise into 1 inch slices; arrange slices, cut sides up, using your pre-sprayed muffin tins.   Cover, and let rise one more time for about 35-45 minutes.  

-Preheat oven to 375F.  Bake for approximately 30-35 minutes or until golden brown.  Loosen edges of rolls with a knife to remove and place on wire rack.  Tell yourself to sustain, heaven's know I have to!

Right?  I know!  Enough said...

Till next time! 
Dishin with Didi


  1. wow. the best savory version of cinnamon rolls ever!!!

    1. Thank you so very, very much my friend!! As you can see I'm not much of a baker, but these seriously were delicious!!

  2. As soon as it is not a million degrees out I am making these, they look amazing Didi!!!

    1. Jennifer, I know you are a baker, so I bet you can whip these up in a snap of a finger!!

  3. I just love these! I can't wait to try to make them!

    1. I know your hubby doesn't like Feta Kecia, but I am sure a savory cheese will do just fine!! ♥

  4. Didi, these are really to die for! I am pinning this for later! How yummy!

    1. Hadia my friend, you truly inspire me, so this is the best compliment. Thank you so much my friend!! ♥