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Ingredients
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Dough
Filling & Assembly
Egg Wash & Finishing
Method
Dough
- 1
Mix dry ingredients
In a large bowl or the bowl of a stand mixer, whisk together 3 cups all-purpose flour, 2 tsp instant yeast, 1 tbsp sugar, and 1 tsp salt until evenly combined.
- 2
Combine wet ingredients
Warm 1 cup milk to about 100–110°F (warm to the touch). In a small bowl, whisk the warm milk with 3 tbsp melted butter and 1 large egg until uniform.
- 3
Form dough
Make a well in the dry ingredients and pour in the wet mixture. Stir with a wooden spoon or use the dough hook on low speed until a shaggy dough forms. Knead by hand on a lightly floured surface or with the mixer for 6–8 minutes until the dough is smooth, elastic, and slightly tacky. Add up to 2 tbsp more flour if the dough is too sticky.
- 4
Filling & Assembly
- 5
Prepare filling
While the dough rises, make the filling: in a medium bowl, mash 4 tbsp softened butter with 1 cup roasted red bell pepper (finely chopped) and 1 cup chopped pepperoncini until evenly distributed. Stir in 1 cup crumbled feta, 1 cup shredded mozzarella, 2 tbsp chopped fresh basil, 1 tsp black pepper, and 1 tsp salt. Taste and adjust seasoning if needed.
- 6
Shape dough
After the dough has doubled, turn it out onto a lightly floured surface and gently deflate. Roll the dough into a roughly 12 x 18 inch rectangle about 1/4 inch thick. Sprinkle a baking sheet with 1 tbsp cornmeal and set aside.
- 7
Spread filling
Evenly spread the pepper–cheese mixture across the dough, leaving a 1/2-inch border on one long edge. Pat the filling gently so it adheres but does not tear the dough.
- 8
Roll and portion
Starting from the long edge opposite the bare border, roll the dough tightly into a log. Pinch the seam and the ends to seal. Using a sharp knife or a pastry cutter, slice the log into 12 equal pieces (about 1 to 1¼ inches each). Arrange the pieces cut-side up or slightly angled on the prepared baking sheet, spacing them 1 inch apart to allow expansion.
- 9
Second rise
Cover the arranged rolls loosely with lightly greased plastic wrap or a clean towel and let them rise in a warm spot until puffy, about 30–40 minutes.
Egg Wash & Bake
- 10
Preheat oven and apply egg wash
Preheat the oven to 375°F (190°C). In a small bowl, beat 1 egg with 1 tbsp water to make an egg wash. Gently brush the tops of the risen rolls with the egg wash, taking care not to deflate them. If desired, sprinkle a few extra bits of chopped peppers or a pinch of mozzarella on top.
- 11
Bake
Bake in the preheated oven for 18–22 minutes, until the rolls are golden brown on top and cooked through. Rotate the pan halfway through baking for even color.
- 12