Cheese Rose Buns

How to prepare cheese rose buns

1. For the dough, dissolve the yeast and sugar in the warm milk. Let it sit in a warm place for about 10-15 minutes, until it foams.
2. In the middle of the flour mixed with salt, make a well. Add the milk with yeast, oil and egg there. Start gradually incorporating the flour into the liquids until completely absorbed. Then knead by hand for about 10 minutes (or 5 minutes in a stand mixer; or one cycle on the kneading program in a bread machine). You should have an elastic and non-sticky dough.
3. Place the dough in an oiled bowl and let it rise in a warm place until doubled in size (about 1 hour).
4. Divide the dough into 6 equal pieces (about 75-80g per piece). Shape into rolls and let them rise covered, in a warm place, for 30 minutes.
5. For the filling, blend the feta with the egg and pepper to taste until you have a smooth paste. Add the chopped parsley and mix.
6. On the work surface (you do not need flour, the dough is elastic and non-sticky) roll each piece into a round sheet of about 12-14 cm. With a pastry wheel cut slits of approximately 4 cm length in 4 opposite directions (see photo 1).
8. Put 1 tablespoon of filling in the center. Lift one part of the dough and pull the edges to cover the filling (see photo 2). Fold the edge outward (like a collar). Repeat with the opposite piece and then continue with the other two. With each piece, make sure to fold a "collar." The last piece probably will not cover the filling, so bring the edges down to go under the "rose."
9. Place the roses on a baking sheet lined with parchment paper. Put the tray in a plastic bag and let rise in a warm place for 30 minutes.
10. Bake the roses at 175C until golden, and the filling is slightly puffed and golden on top (about 30 minutes).
11. They are best on the day they are made. They keep until the next day in a bag.

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