Sangria Cheese Rolls

These tasty cheese rolls are made all the better with the inclusion of our Sangria Habanero Dip.

Ingredients

Directions
1. Pour warm water in a small ceramic bowl and mix in the sugar until dissolved. Whisk in the dry yeast. Place in a warm spot in the kitchen and allow proof (rise) for 20 minutes (mixture should start to bubble/foam). In a large mixing bowl, mix the flour and salt together. Whisk together 1 egg and 2 egg whites together in a small bowl. Reserve the 2 remaining egg yolks for later. Combine the eggs, milk and yeast mixture into flour and then mix in the oil. Mix (knead) into dough consistency. Add more flour if mixture is too wet. Cover bowl with warm damp dish towel and set aside to rise for about 1 hour in warm area of kitchen.
2. Roll out dough on a lightly floured cutting board to about 1/4 inch thickness. Cut dough into 5 inch squares, and then cut those squares diagonally to form triangles.
3. In a small mixing bowl, mash together the feta cheese and Sangria Habanero Dip. Spoon a small amount of cheese mixture onto outside corner of each triangle. Roll from cheese end forward to form roll that looks like a croissant. Place rolls in lightly greased baking dishes with 1/4 inch between rolls, cover with warm damp towel and allow to rise again for 45-50 minutes in warm area of kitchen.
4. Brush rolls with egg wash (2 egg yolks with a little water), place a thin slice of butter between rolls, sprinkle with a little coarse salt and bake in a 350 degrees F oven for 25 minutes until lightly golden brown.

$8.99

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