Dough
• Unsalted Butter | - | ⅓ cup (76 g)
• Water | - | ½ cup (120 mL)
• Whole Milk | - | ½ cup (120 mL)
• Active Dry Yeast | - | 2 ¼ tsp (7 g)
• Organic Unbleached White All-Purpose Flour | - | 3 ¼ cups (442 g)
• Sugar | - | 2 Tbsp (30 g)
• Kosher Salt | - | 2 tsp
• Egg | - | 1 (50 g)

Tomato Basil Filling
• Feta Cheese | - | 8 oz (226 g)
• Olive Oil | - | ¼ cup (60 mL)
• Sundried Tomatoes in Oil (drained) | - | ⅓ cup (65 g)
• Garlic Cloves | - | 2
• Litehouse Freeze Dried Basil | - | 3 Tbsp
• Red Pepper Flakes | - | ½ tsp
• Fresh Cracked Pepper | - | ½ tsp
• Kosher Salt | - | 1 tsp
• Tomato Paste | - | 2 Tbsp (30 g)

Egg Wash
• Egg Yolk | - | 1 (20 g)
• Water | - | 1 tsp

1. In a small saucepan over low heat, melt butter. Whisk in water and milk and heat again (if necessary) until the mixture is between 110-120°F. Stir in yeast until completely dissolved and let sit for 5 minutes.
2. While yeast rests, combine flour, sugar and salt in the bowl of a stand mixer. Mix briefly to combine.
3. Add yeast mixture and egg to the flour. With the dough hook attachment, mix on low until a shaggy dough is formed, scraping down the sides of the bowl as necessary. Increase the speed to medium low and mix for 5-6 minutes. Dough will be sticky, but smooth. Transfer the dough to an oiled bowl, cover and let rise in a warm place for 60 minutes.
4. To make the filling, add all the tomato filling ingredients to a food processor and blend until smooth.
5. Turn risen dough out onto a lightly floured work surface. Roll it into an 18 x 14-inch rectangle, with the longer edge facing you. Spread the tomato mix evenly edge to edge. Starting on the long side, roll the dough into a tight log.
6. Spray a standard muffin tin with nonstick spray. Slice the log into twelve 1 ½ inch pieces. Place rolls in a muffin tin, cover and let rise in a warm place for 30 minutes. Meanwhile, preheat oven to 400ºF.
7. Whisk together the egg wash and generously brush over the risen rolls. Bake for 25 minutes. Let cool for 5 minutes and serve warm.