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  • Writer's picturemor beja

Delicious Antipasti Rolls

I have a weakness for pastries, or actually- for every baked goods.

Dough, pastries, baking, kneading, rolling, baking smell. I'm just crazy about it.

It makes me feel good. When I make dough and bake - I'm just happier.

And I like the eating it part as well haha.

I made this savory pastry here, took my Cinnamon rolls recipe and took down the vanilla extract and reduced the amount of sugar.

I filled it with thin slices of eggplant and zucchini roasted in the oven, basil oil, olives and cheeses.

A perfect pastry for breakfast or brunch.


Dough -

  • 545 grams of bread flour

  • 270 grams of milk

  • 10 grams of dry yeast

  • 2 eggs

  • 90 grams of butter

  • 85 grams of water

  • 40 grams of sugar

  • 1 flat teaspoon of salt

  • A pinch of grated nutmeg

Filling -

  • 1 eggplant

  • 3 zucchini

  • 15 basil leaves

  • 1 clove of garlic

  • 50 grams of grated Parmesan cheese

  • 100 grams of grated feta cheese

  • 15-20 Kalamata olives

  • Olive oil

  • Coarse salt

  • Ground black pepper

For brushing -

  • 1 egg

  • 1 tablespoon milk

  • Pinch of salt

  • Olive oil - for brushing after baking

Prep: Preparation of the dough -

  • Heat 85 grams of water in a pot with 80 grams of milk, be careful - do not bring to a boil. Work with low-medium heat. [around 65 degree]

  • Add 35 grams of flour and stir constantly until it thickens.

  • Turn off the heat and add all the butter cut into cubes. Stir until the butter is absorbed.

  • Then do the same with the milk (190 g) and let the mixture cool.

  • Add the eggs and mix until completely incorporated.

  • In the mixer bowl mix the yeast with the amount of flour left (510 grams), 40 grams of sugar and grated nutmeg.

  • Add the liquid mixture and start kneading on low speed until the dough starts to form and at this point add the salt.

  • Continue to knead for 8-10 minutes on medium speed.

  • The dough will be a bit sticky, do not be tempted to add more flour.

  • Cover the bowl with a towel and let the dough rest for 10 minutes.

  • Then, with oiled hands, take the dough out of the mixer bowl, make a ball out of it and transfer to an oiled bowl.

  • Seal the bowl with cling film and place it in the refrigerate overnight.

Preparation of the filling -

  • Preheat the oven to a temperature of 190 degrees Celsius.

  • Slice the zucchini and eggplant into thin slices and arrange in a pan.

  • Brush with olive oil and sprinkle over coarse salt and black pepper.

  • Put in the oven until lightly browned.

  • Make basil oil - Finely chop the basil leaves and mix with 4-5 tablespoons of olive oil, a clove of crushed garlic, salt and pepper.

  • Scrape the cheeses.

Assembling the pastry -

  • On a lightly greased work surface, roll out the dough into a wide rectangle using a rolling pin.

  • Spread the basil oil over the entire dough area, sprinkle with the zucchini and eggplant slices and the grated cheeses.

  • Roll it.

  • Cut the edges and then cut it into 8 rolls of the same size.Place the rolls in an oiled pan with baking paper and leave spaces between the rolls, cover with a towel and let it rise for 30-40. (During winter 40 minutes - an hour)

  • Meanwhile preheat the oven to a temperature of 175 degrees Celsius.

  • Before placing the rolls in the oven - brush with beaten egg with a pinch and a tablespoon of milk.

  • Bake for 25 minutes.

  • When the pastry comes out of the oven brush with a little bit olive oil.

Enjoy! :) For updates, questions and more recipes follow me on Instagram -


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