makes 16 rolls
Inspired by Al HaShulchan Magazine's Gouda Rolls recipe (Hebrew)
1 cup water
1 1/2 packets active dry yeast (total 3 3/4 teaspoons=3/8oz. Each packet is 1/4oz)
4 1/4 cups bread flour
2 eggs (1 for dough and 1 for brushing)
2 teaspoons salt
1 heaping tablespoon honey
3 tablespoons of canola or melted butter
4 oz crumbled Feta
2 oz grated Parmesan
4 scallions, green and white parts, chopped (could snip with kitchen shears)
In a mixer bowl add the water and the yeast. Mix with a spoon. Attach a kneading hook to the mixer, a.dd the flour and the egg to the yeast and start kneading on low/medium speed. Immediately after starting to knead, add the salt, honey, oil, cheeses and scallions. Knead for 4 minutes on low/medium and 6 minutes on medium/high until all ingredients are incorporated into a smooth and elastic dough. Cover with a plastic wrap and let rise for an hour in a warm spot on the counter.
Remove dough to a working surface and punch bubbles out. Divide dough to 16 equal parts and roll each dough into a smooth ball. Layer a cookie sheet with parchment paper and flatten each dough with the palm of your hand on the cookie sheet. Space the rolls a couple inches apart. Cover with a kitchen towel and let rise for 30 minutes in a warm place.
Preheat oven to 350F.
Snip each roll with kitchen shears or a knife as seen in photo to create the wheat design. Whip the second egg with a fork, brush the rolls with the egg wash, sprinkle with sesame seeds and bake for approximately 25 minutes until tops are golden. Ovens vary. Original recipe called for 12-15 minutes at a 350F preheated oven.