Flower Pogaca Rolls

BREAD

Sep 1

Pastry Chef Maura Kilpatrick of Sofra | Cambridge, MA
Yield: 12 rolls

If you haven’t heard, tahini is the new butter, and you’re behind the times if you’re not prepping yufka for your sandwich operation. In her hands-on workshop, Pastry Chef Maura Kilpatrick and attendees will explore traditional breads and pastries of the Mediterranean and Middle East, hand-shaping flat-breads, baking one special brioche, and packing every pastry with bright, traditional flavors.

INGREDIENTS

Roll:
1 cup whole milk warmed to 105°F
1 tablespoon active dry yeast
2 teaspoons sugar
1 large egg
½ cup canola oil , plus additional as needed
3¼ cups all-purpose flour, plus additional as needed
2 teaspoons kosher salt
12 ounces crumbled feta cheese
¼ cup finely chopped parsley

To Assemble and Serve:
2 eggs
2 teaspoons whole milk

METHOD

For the Roll:
In the bowl of a stand mixer, hand-whisk warm milk, yeast, and sugar until combined. Set aside until foamy, about 5 minutes. Whisk in egg and canola oil. Add flour and salt. Attach dough hook and bowl to mixer. Mix on low speed until combined. Increase speed to medium-low and knead dough until smooth, about 8 minutes. Onto a lightly flour work surface, turn out dough, and knead into a smooth ball. Place the dough in a clean, lightly oiled bowl. Cover with plastic wrap and let rise at room temperature until doubled in size, about 1 to 1½ hours. Lightly flour work surface. Turn out dough and divide into 12 to 14 equal-size pieces, weighing approximately 2 ounces each. Roll each piece into a smooth ball. Cover with plastic wrap and rest 30 minutes. In a small bowl, combine feta and parsley. Line a sheet tray with parchment paper. Lightly flour work surface. Roll each dough ball into a 5-inch circle. Starting from the edges and going toward the center at the north, south, east, and west ends of the balls, cut four 1½-inch-long slits. Place a generous tablespoon of feta mixture in the center of each dough circle. Starting at the top, fold that quarter of the dough over the cheese. Fold about ¼ inch of the dough edge back to form an open petal. Fold the dough quarter at the bottom over the cheese, and fold back the top to form an open petal. Fold the right side over the cheese, folding back to form a petal. When folding the final quarter over, tuck the edges underneath the rose, folding back that piece to form a petal. Place on the sheet tray. Repeat with the remaining dough, leaving 2 inches in between rolls. Cover with plastic wrap and let rise at room temperature until almost doubled, 30 to 45 minutes.

To Assemble and Serve:
Heat Rational combination oven to 350°F. In a bowl, whisk to combine eggs and milk. Brush rolls with egg wash, and bake until golden, about 25 to 30 minutes. Serve warm or at room temperature. They are best eaten the day they are made.

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