Onion, Feta and Rosemary Bread Rolls

What do these rolls contain? They have feta, butter sauteed onions, herbs and loads of freshly ground black pepper. Feta cheese has become a favourite owing to its tangy taste. Not available easily in the city I live a couple of years back, it is otherwise now. Stocked in most supermaket feezer shelves, they get picked up by a lot thereby proving the widening knowledge of cuisine by the people of the city.

Crumbled over salads, they make a good meal. Roasted marinated feta is another regular at home. This time feta went into some amazing (flavourwise) non yeasted bread rolls. The leavening agent here is baking powder. The rolls took just half an hour to be all mixed, doughed and browned. The orginal recipe is for muffins. just minutes before baking I rolled them for bread buns. I made some muffins too, which were devoured as they were cooling.

275g Flour

1T Baking Powder

1t Salt

1Egg

225 ml Milk

1T butter

1 white onion, chopped

100 g Feta cheese, crumbled

2 T rosemary

Freshly ground pepper

Sift flour, salt and baking powder. Saute the onions in butter until they turn a golden brown. Allow them to cool. Meanwhile whisk the egg and add to the flour and make a soft dough using the milk. When the onions have cooled, stir in the crumbled feta, herbs and the pepper. Do not add salt because feta is already tangy. knead these into the dough. Roll them into rounds and place them a few inches apart on the baking tray. Bake ina 200 degree C oven for 15 minutes. When thye turn a golden brown in the oven, brush the tops with some milk or egg yolk. When done, move to a rack for it cool. 

Another week and it'll be my fourth year in blogging. I have a giveaway (hint: baking stuff )for all my readers that day. So stay tuned for that!