Food recipes
Cheesy Horn Rolls with Greek Yogurt and Feta
Cheesy Horn Rolls with Greek Yogurt and Feta Ingredients: leavening agents, baking soda yogurt, greek, plain, nonfat cheese, feta cheese, parmesan, hard wheat flour, white, all-purpose, unenriched butter, without salt...
Cheesy Horn Rolls with Greek Yogurt and Feta
Ingredients:
leavening agents, baking soda
yogurt, greek, plain, nonfat
cheese, feta
cheese, parmesan, hard
wheat flour, white, all-purpose, unenriched
butter, without salt
Directions:
Note the dough requires 1 hour of inactive chill time.
In a small bowl combine baking soda and yogurt and set aside.
You can use a stand mixer fitted with dough hook or mix dough in a large bowl.
I usually use my stand mixer, but note that the dough is very thick.
In the bowl of a stand mixer mix together yogurt and soda mixture, cheeses and flour until everything gets evenly distributed.
Mixing on low speed, add butter.
Knead for 3-5 minutes.
Form dough into a ball, wrap it in plastic wrap and refrigerate for 1 hour.
Preheat oven to 350 F (175 C).
Line a baking pan with parchment paper or a Silpat.
Dust working surface with some flour.
Cut dough into 4-6 pieces (of equal size) and form each piece into a ball.
Roll each ball into a 10-12 inch circle (5mm thick).
Cut each circle into 8 triangles.
Roll up each triangle from the large end to the small one.
Transfer rolls to the baking sheet and bake for 20-22 minutes, until golden.
Remove from oven.
Let horn rolls cool to room temperature.
Ingredients:
leavening agents, baking soda
yogurt, greek, plain, nonfat
cheese, feta
cheese, parmesan, hard
wheat flour, white, all-purpose, unenriched
butter, without salt
Directions:
Note the dough requires 1 hour of inactive chill time.
In a small bowl combine baking soda and yogurt and set aside.
You can use a stand mixer fitted with dough hook or mix dough in a large bowl.
I usually use my stand mixer, but note that the dough is very thick.
In the bowl of a stand mixer mix together yogurt and soda mixture, cheeses and flour until everything gets evenly distributed.
Mixing on low speed, add butter.
Knead for 3-5 minutes.
Form dough into a ball, wrap it in plastic wrap and refrigerate for 1 hour.
Preheat oven to 350 F (175 C).
Line a baking pan with parchment paper or a Silpat.
Dust working surface with some flour.
Cut dough into 4-6 pieces (of equal size) and form each piece into a ball.
Roll each ball into a 10-12 inch circle (5mm thick).
Cut each circle into 8 triangles.
Roll up each triangle from the large end to the small one.
Transfer rolls to the baking sheet and bake for 20-22 minutes, until golden.
Remove from oven.
Let horn rolls cool to room temperature.