Spiral Feta Rolls (Tyropsomo)

Chef's challenge - lots of leftover feta, and willing to bake while Doug is camping with the Scouts.
I ended up making Spiral Feta Rolls (Tyropsomo).

Ingredients:

350 g flour (AP and semolina would be fine)
1 tsp salt
1 Tbs active dry yeast
5 Tbs warm water (not hot)
1 Tbs sugar or honey
4 Tbs olive oil
½ cup (120 ml) warm milk (not hot)
1 egg, separated
10 ½ - 13 oz (300 - 400 g) feta, crumbled
2 Tbs sesame seeds

Instructions:

1. Activate yeast + sugar in warm water for several minutes in a small bowl.
2. Sift the two flours together and salt into bowl of stand mixer.
3. Once yeast is foamy, add the olive oil, the milk and the egg white (only the white!).
4. Mix yeast mixture into flour, stir to moisten all of the dry ingredients and until the mixture forms a shaggy dough.
5. Knead, adding flour as needed, for about 6 minutes or until the dough is smooth and elastic.
6. Remove from bowl, form the dough into a ball.
7. Coat mixer bowl with oil, and place dough back into it.
8. Turning dough all over to coat in oil.
9. Cover the bowl with plastic wrap or a lid and leave the dough to rise for about an hour or so until doubled in size.
10. Place a Silpat sheet or parchment paper on a large cookie sheet. (It needs to be big enough to hold four rolls - they will expand to about 4 – 5 inches in diameter).
11. Divide the dough into four equal pieces. Roll each one out on a floured work surface to a length of about 16 inches and about 5 inches wide.
12. Place the long side perpendicular to your body. Sprinkle a quarter of the feta cheese down center of dough, leaving about an inch on the edges.
    
    
13. Dampen the edges of the dough with a little water, then fold and pinch the edges together around the cheese to form a long roll.
    
    
14. With the seam side down, wind the roll to form a coil and tuck the end of the roll under the edge of the coil so they mound up a bit.
15. Keep the coil ever-so-slightly loose to aid in the final rise.
16. Do the same with the rest three rolls. Place each spiral onto the baking tray, spaced apart and seam side down.
    
    
17. Brush the tops and sides of the spirals with a little olive oil, cover with a kitchen towel or plastic wrap. Let rise in a warm place for about 45 minutes or until doubled in size.
18. Preheat the oven to 400°F (200°C), placing one rack on lowest or next to lowest position.
19. Beat the egg yolk with 1 tsp water in a small bowl to make an egg wash.
20. Once the rolls have doubled in size, brush the tops and sides with egg wash. Sprinkle the roles with the sesame seeds, press on lightly.
21. Place the baking tray on the lower rack of the oven.
22. Bake for 30 to 35 minutes or until the top is a nice golden brown and the rolls are well puffed.
23. Cool on a rack.

Carole's Notes:

These make BIG rolls. The next time I make them I may make 6 or 8.

I like feta, and I thought these were yummy. Delicious slightly warm with soup for dinner.
Tasty as well the next day sliced and used as a roll for a sandwich.

Recipe is very lightly adapted from http://mylittleexpatkitchen.blogspot.com/2010/09/spiral.html