Tomato & Feta Rolls

650g Italian 00 flour

7g sachet dried yeast

2 teaspoons salt

25ml olive oil

50ml warm milk

325ml warm water

Topping

2 punnets Cherry Tomatoes

Olive Oil, dried Basil, Salt, Balsamic Vinegar

Feat Cheese

Method

1.   Place all dough ingredients in mix master mixing bowl, (make sure the milk and water is warm not hot or you will kill the yeast).

2.   Mix until combined, then attach dough hook and leave on slow for 10 minutes to knead.

3.   Grease a large plastic bowl with olive oil.

4.   When 10 mins is up, lightly knead dough to form a ball, place in bowl sprinkle with flour and cover with cling wrap.

5.   Leave in a warm place covered with a light blanket or towel for 1 hour to rise.

6.    After this time, dough is ready to use.

7. While the dough is rising, cut the tomatoes in half, season with salt, basil, vinegar & olive oil.

8. Roast on a tray in 180c oven for approximately 20 minutes. take out and cool.

9. turn oven up to 200c.

10. Take a piece of the dough about the size of a tennis ball, roll lightly and place on a tray covered with greaseproof paper. Continue with the rest of the dough.

11. Place a teaspoon of tomato on each roll and top with some feta. Drizzle with olive oil.

12. Set aside for 1/2 hour lightly covered with cling wrap.

13. Bake for approximately 20 minutes or until lightly browned.

14. Enjoy hot or cold.