Name: Courgette, dill & feta breads
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: Makes 12 rolls
Cuisine: British
Ingredients: 500g pack white bread mix (we used ciabatta); 450g courgettes half grated, half thinly sliced into rounds; small pack dill two-thirds finely chopped; 100g feta crumbled; 2 tbsp good olive oil plus extra for oiling

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Courgette, dill & feta breads

Courgette, dill & feta breads

Good Food team

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Makes 12 rolls

Easy

Prep: 30 mins

Cook: 35 mins

plus rising time

A star rating of 2 out of 5.2 ratingsRate

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These easy to bake rolls are delicious stuffed with your favourite sandwich fillings for picnics, buffets or just as a snack

Freezable

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Ingredients

Nutrition

Units:

MetricUS

500g pack white bread mix

(we used ciabatta)
450g courgettes

half grated, half thinly sliced into rounds
small pack dill

two-thirds finely chopped
100g feta

crumbled
2 tbsp good olive oil

plus extra for oiling

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Nutrition: per roll

kcal148
fat5g
saturates2g
carbs18g
sugars1g
fibre1g
protein6g
salt0.8g

Method

step 1

Tip the bread mix into a big mixing bowl and stir in the grated courgettes and chopped dill before making up following pack instructions – but only adding half the liquid the pack states (the courgettes will add moisture, the longer they are left in the dough). Knead in a bowl for a couple of minutes (don’t worry if it is a bit dry), then leave to rise in an oiled bowl covered with oiled cling film, until doubled in size.
step 2

Line a baking sheet with parchment. If the dough is still a bit dry, knead in dribbles of water until it is pliable. If too wet, do the same with dustings of flour – it will depend on how watery your courgettes are. Divide the dough into 12 pieces (weigh them if you want them to be identical in size). Shape each ball into a roll and line up on the baking sheet in 2 rows of 6, with space for rising between them. Cover loosely with more oiled cling film and leave to double in size again.
step 3

Heat oven to 180C/160C fan/gas 4. Toss the sliced courgettes with 1 tbsp of the oil to coat. Top each risen roll with 3 courgette slices and some crumbled feta, plus a frond or 2 of dill. You should have just under 1 tbsp oil left, so dab this over each roll with a pastry brush and season lightly (the feta is salty). Bake for 30-35 mins until golden and cooked through. If you like a soft crust, cover immediately with a tea towel. Will keep for 1 day in an airtight container, or freeze for up to 2 months, defrost and warm in the oven at 180C/160C fan/gas 4.

RECIPE TIPS

VARY THE RECIPE

For a Cypriot twist, use 100g diced halloumi cheese in place of the feta, and mint instead of dill. Serve warm with dips, seafood and olives as part of a meze platter.

Recipe from Good Food magazine, June 2015

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A star rating of 2 out of 5.2 ratings

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