Sun-Dried Tomato And Feta Rolls

Sun-Dried Tomato And Feta Rolls Recipe
Oxmoor House


16 servings (serving size: 1 roll)

Recipe from

Oxmoor House

Nutritional Information

Calories 144
Fat 4 g
Satfat 1.7 g
Protein 5 g
Carbohydrate 22 g
Cholesterol 22 mg
Iron 1.4 mg
Sodium 299 mg
Caloriesfromfat 25 %
Fiber 1 g
Calcium 36 mg


1 cup boiling water
1/2 cup sun-dried tomato sprinkles
1 (16-ounce) box hot roll mix
2 tablespoons light stick butter (such as Land O' Lakes), softened
1 large egg, beaten
1 (4-ounce) package crumbled feta cheese
Cooking spray


Pour boiling water over tomato sprinkles in a small bowl; let stand 10 minutes or until soft. Drain in a colander over a 1- cup glass measure, reserving liquid. If necessary, add water to reserved liquid to measure 1 cup; reheat liquid to 120° to 130°.

Combine contents of hot roll mix and enclosed yeast packet in a large bowl; stir well. Add very warm reserved liquid, tomato sprinkles, butter, egg, and feta, stirring until dough pulls away from sides of bowl. Turn dough out onto a lightly floured surface; knead dough 2 minutes or until smooth and elastic. Place bowl over dough to cover; let rest 5 minutes.

Divide dough into 16 equal portions, shaping each portion into a ball. Place on a baking sheet coated with cooking spray. Cover and let rise in a warm place (85°), free from drafts, 15 minutes or until doubled in bulk.

Preheat oven to 375°.

Bake at 375° for 19 minutes or until lightly browned.


Oxmoor House Healthy Eating Collection

January 2001
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