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

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Millet-Fig Muffins {Gluten-Free & Vegan}

Millet-Fig Muffins {Gluten-free & Vegan}

Pretty much as soon as I saw this recipe I went out and bought gluten-free flour, xanthan gum, and dried figs (I already had everything else I needed in the pantry/fridge). While we’re not gluten-free (or vegan, for that matter), I’m always up for trying something new when it comes to baking, and these muffins just sounded so good to me.

This was the first time that I used gluten-free flour, so I was a little nervous about how these would come out, but they were great! The crumb was very tender, but then there was some crunch from the millet. I’d say these lean towards the savory side from the olive oil, but they also have a bit of sweetness from the maple syrup and the dried figs. They’re great for breakfast or a snack, and they freezer really well.

Millet-Fig Muffins {Gluten-Free & Vegan}

Millet-Fig Muffins {Gluten-Free & Vegan}

2 cups gluten-free flour (I used King Arthur Flour Gluten-Free Multi-Purpose Flour)

1 teaspoon xanthan gum (omit if your flour already includes it)

1/2 cup raw millet

2 teaspoons baking powder

2 teaspoons baking soda

Big pinch fine sea salt

1 teaspoon ground ginger

1/3 cup ground flaxseed

2/3 cup maple syrup (I used Grade B)

2/3 cup unsweetened almond milk

2/3 cup extra virgin olive oil

1 cup chopped dried figs (I used dried calimyrna figs)

1. Preheat oven to 400°F. Line a muffin tin with paper liners.

2. In a large bowl, whisk together the flour, xanthan gum, millet, baking powder, baking soda, salt, ginger, and ground flaxseed. In another bowl, whisk together the maple syrup, almond milk, and olive oil. In a small bowl, toss the chopped dried figs with a spoonful of the dry ingredients (this keep the figs from sinking down to the bottom of the muffins, and keeps the figs from sticking together). Gently mix the wet ingredients into the dry ingredients until just combined, then fold in the figs.

3. Divide the batter into the muffin cups and bake until browned and a toothpick comes out clean, 20 to 25 minutes.

Makes 12-18 muffins (The recipe says it makes 12, but I must’ve made mine on the smaller side since I got 18.)

From It’s All Good, by Gwyneth Paltrow & Julia Turshen