ΕΙΣΟΔΟΣ
Ingredients
600 g. dough for fluffy butter buns, resting for 90 minutes
10g. garlic, finely chopped
40g. OLYMPOS cow milk butter
2 g. salt
200g. OLYMPOS feta cheese, grated
50 g. OLYMPOS fresh selected milk 3.7%
50 g. egg
OLYMPOS cow milk butter, melted, for spreading
Preparation
Dust flour on the working surface.
Remove the dough from the bowl and place it on the top of the floured surface. Roll out the dough pressing with your fingers and trying to give a rectangular shape. With a rolling pin, roll out the dough in 32*28cm.
In a small pot and at a medium heat, add the butter, the garlic and cook them, until the butter is melted and the garlic is slightly softened. Preserve at room temperature.
With a spoon, spread the garlic butter over the surface of the dough and leave a small quantity for the pan.
Put salt, add the grated feta cheese all over the dough and use a knife to cut it in 8 strips of 4 cm.
Wrap by lifting the side that we have in front of us outwards. Shape in rolls, making sure that one side is straight, so that an overhanging spiral is shaped on the other side.
Use the remaining garlic-butter to butter a pan of 20*30*7 cm. and put the rolls with their flat side downwards, leaving 1 cm. between them.
Cover with a wrap and let the rolls rise, until their volume is doubled, for approximately 45 minutes. In order rolls to rise faster, we can put them in a preheat, not fan-assisted oven at 45°C.
In a bowl, add milk, the egg and mix them using a whisk, until all ingredients are well homogenized.
With a brush, spread the egg mixture gently on the top of the rolls, making sure that they are not pressed too much, thus losing their volume.
Bake in a preheat fan-assisted oven at 175°C, until they get a golden color and their core temperature is 90-95°C for approximately 20 to 25 minutes.
Remove from the oven, brush with the melted butter and let them cool at room temperature.
