Sesame-Topped Feta Bread Rolls

Bread rolls are a popular first or second breakfast in Bulgaria and as we love to cook (especially bread-like dough things) almost every family would have at least one favourite recipe for them and many would have even more.
This rolls are based on our family's favourite recipe for jam filled rolls but updated and adapted for a savoury type. I blogged the sweet recipe some five years ago here.
The original recipe is with lard as it makes the rolls softer but to be honest the lard I bought had a very unpleasant smell which I don't remember the one we used at home (wholly home produced) had ever have. It was so bad I had to drop it and replace with sunflower oil  - using it was out of the question.
Another difference is the flour - for some reason everything I knead and bake with flour bought in the UK has a darker appearance - compared to the clear white one that is achieved with Bulgarian flour. Apparently bleaching is not the answer to this mystery, as bleached flour had been banned for use in the European union. I shall investigate further when I buy some Bulgarian flour and make another set of rolls.
Meanwhile if anyone has any ideas on this please share!

The recipe is very simple and the only thing needed is some three hours to complete the recipe from start to finish.



Products:
yields 6x8 = 48 rolls

2 eggs

200 ml lukewarm milk
3 heaped tsp dried yeast - I used Allinson
1 tsp sugar
1 tsp flour

200 ml sunflower oil
600 (sometimes 900) g flour
1 tbsp salt

350 g feta cheese

1 egg for eggwash
sesame for sprinkling

(I bet it would be even better to mix crumbled feta with butter and to fill the rolls - to try next time)



Method:
In the milk sprinkle the yeast with sugar and flour and leave until it rises.
In a deep bowl mix the eggs with the oil. Add the risen yeast with the milk and the salt. Gradually add the four and knead until everything becomes a smooth ball. Cover with plastic wrap and leave for an hour to double its volume.
Divide into 6 balls. Roll out each ball on slightly floured surface to a circle 1/2 cm thick.
Cut to 8 triangles.
Place the crumbled feta at the wide part of the triangle and start rolling to the sharp end. The roll is ready.
Proceed with the rest of the triangles.
Place on an oiled and floured (or covered with aluminium foil) tray leaving spaces between as they will rise again. Leave for another 40-50 minutes to rise again.
Wash with the beaten egg and sprinkle with sesame. Bake at 180 degrees fan oven for 20 minutes (other ovens may vary).


So how about a Good morning with breakfast in bed?