Courgette, dill & feta breads

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

Prep:30 mins
Cook:35 mins
plus rising time

Easy

Nutrition per serving

kcal 148
fat 5g
saturates 2g
carbs 18g
sugars 1g
fibre 1g
protein 6g
salt 0.8g

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

Tip

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.

Method

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.
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.
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.