Onion, Feta & Olive Rolls

Onion, Feta & Olive Rolls

In my last post I left you all with half a batch of leftover Mother Dough, and a promise for a recipe to use it up. It took a while to get this post up, because I was enjoying time with Chaim while he was off from work over the holidays. But he’s back at work today, and it’s time for life to get back to normal. So here we go.

I wasn’t quite sure what I wanted to do with the rest of my dough at first. I was thinking of doing another variation of the bagel bombs, but in the end I decided I wanted to something different. I rolled out the dough, spread caramelized onions over the top, scattered it with kalamata olives and feta cheese, then rolled it up and sliced it cinnamon bun-style, and baked them in muffins cups.

Onion, Feta & Olive Rolls

Filled with some of my favorite flavors, these are a perfect savory option for breakfast. They’d also be great alongside a bowl of tomato soup for a light lunch or dinner.

Onion, Feta & Olive Rolls

2 tablespoons unsalted butter

1 large onion, diced

1/4 cups chopped kalamata olives (about 8 olives)

1/2 cup crumbled feta cheese

1/2 batch Mother Dough (find the recipe HERE), at room temperature

Flour, for rolling out the dough

1. Preheat oven to 375°F. Grease a 6-cup muffin tin.

2. Melt the butter in a skillet over medium heat. Add the onions, and cook until a deep golden brown, stirring occasionally. Remove from heat, and allow to cool.

3. On a lightly floured surface, roll the dough out to about a 9-by 14-inch rectangle. Spread the caramelized onions over the top of the dough, all the way to the edged. Sprinkle evenly with the olives and feta.

4. Roll the dough up lengthwise, as you would cinnamon buns. Lightly push in on the sides of the roll to make a roll that is 12 inches long. Cut the roll into 2-inch slices, so that you have 6 rolls. Place each one into a muffins cup. Don’t worry if they fall apart a little, the cup with hold them together; they don’t need to be perfect.

5. Bake at 375°F for about 35 minutes, until the tops of the rolls are golden brown. Carefully remove the rolls to a rack to cool for a few minutes before serving. These can be made a ahead of time, but warm them up before eating them.

Makes 6 rolls

11 thoughts on “Onion, Feta & Olive Rolls

  1. These look amazing, Faygie! (Although, I’d never say “no” to more bagel bombs…) I might sub some sundried tomatoes or roasted red peppers for olives though, since I’ve never been big on olives (which is a shame since we have an olive tree in our front yard!).

    • Sundried tomatoes or roasted red peppers would be great in these!

      I wouldn’t say no to more bagel bombs, either, but I thought it would be fun to do something different.

    • Natalie, what do you MEAN you’re not big on olives are you KIDDING ME. Seriously, and i know you have a lemon tree over there too that you don’t check. 🙂 I do like that your sundried tomato or roasted red pepper suggestion, for people who don’t like olives. or for people who do, MORE THINGS!
      do you really have an olive tree? send that little guy up here. he needs a good home.

  2. Faygie, these are wonderful, and you know i love everything in here, so i will be making ZERO substitutions (except for maybe adding those sundried tomatoes, who knows! And i love their cute little shape in the muffin tins. This goes without saying, but i needed no other reason to make the mother dough other than the bagel bombs themselves (on my winter baking list), but i’ll take these as a bonus.

  3. Aw, I’m glad you got to have some quality time with Chaim over break! I love all the ingredients you used for the filling here. I know Nate would eat these up 🙂 Such a good idea to bake them up in muffin tins too!

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