Rotating Recipe

Activate yeast

In a small bowl, combine warm water (110°F/43°C) and warm milk with the sugar. Sprinkle the instant yeast on top, stir briefly, and let sit 5–8 minutes until foamy.

Mix dry ingredients

In a large mixing bowl or the bowl of a stand mixer, whisk together the flour and salt.

Form dough

Add the foamy yeast mixture, softened butter, and the egg to the flour. Mix with the dough hook on low (or stir with a wooden spoon) until the dough comes together, about 3–4 minutes. Increase speed to medium and knead for 6–8 minutes until smooth and elastic. If the dough is sticky, add flour 1 tbsp at a time; if too dry, add water 1 tsp at a time.

First rise

Form the dough into a ball and place it in a lightly oiled bowl. Cover with plastic wrap or a kitchen towel and let rise in a warm draft-free place until doubled in size, about 60–75 minutes.

Sauté aromatics

While the dough rises, heat olive oil in a skillet over medium heat. Add the diced onion and sauté until translucent, about 5–6 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Cook vegetables

Add the chopped tomatoes to the skillet and cook 3–4 minutes until they soften and release some juices. Stir in the chopped spinach and cook until wilted, about 2–3 minutes. Remove from heat and let the mixture cool 10 minutes.

Combine filling

Transfer the cooled vegetable mixture to a bowl. Stir in the crumbled feta, kosher salt, and black pepper. Taste and adjust seasoning. Set aside until ready to assemble.

Divide dough

Punch down the risen dough to release air. Turn it out onto a lightly floured surface and divide into 4 equal pieces (for 8 smaller rolls, divide into 8).

Roll and fill

Take one dough piece and roll it into a rectangle about 8x10 inches. Spread a quarter of the filling in a strip along the long edge, leaving a 1/2-inch border. Roll the dough tightly away from you into a log.

Rotate shape

Holding the filled log, pinch the seam closed and place it seam-side down. Using your hands, gently roll and press the log while rotating it between your palms to create a compact spiral-like cylinder (this 'rotating' action compresses and evens the filling). For visual effect, you can twist the log once or twice and coil it into a round nest on a parchment-lined baking sheet. Repeat with remaining pieces.

Second rise

Cover the shaped rolls loosely with plastic wrap or a towel and let them proof for 25–35 minutes until puffy.

Preheat oven & egg wash

Preheat the oven to 375°F (190°C). In a small bowl, beat the egg with 1 tablespoon water to make the egg wash.

Brush and garnish

Brush the tops of the proofed rotating rolls with egg wash and sprinkle with sesame seeds.

Bake

Bake on the middle rack for 18–22 minutes, until the rolls are golden brown and sound hollow when tapped on the bottom. If baking coiled nests, bake 20–25 minutes.

Cool and finish

Remove from oven and transfer to a wire rack. Let cool 10 minutes. Sprinkle chopped parsley over the warm rolls before serving, if using.