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Sun-Dried Tomato And Feta Rolls

Oxmoor House JANUARY 2001

  • Yield: 16 servings (serving size: 1 roll)


  • 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.

Nutritional Information

Amount per serving
  • Calories: 144
  • Fat: 4g
  • Saturated fat: 1.7g
  • Protein: 5g
  • Carbohydrate: 22g
  • Cholesterol: 22mg
  • Iron: 1.4mg
  • Sodium: 299mg
  • Calories from fat: 25%
  • Fiber: 1g
  • Calcium: 36mg

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Sun-Dried Tomato And Feta Rolls recipe