These are the feta rolls I made for the Sacramento Area Food Bloggers/Writers get together. Sorry for posting the recipe real late! Recipe was taken from another Turkish blogger who only posts in, you guessed: Turkish. So, now with her permission, I am translating the recipe:
(makes about 12 - 14 rolls)

• 1 cup milk
• 1/2 cup extra light olive oil
• 1 egg (yolk for the egg brush on top, white to be used in the dough)
• 20gr fresh yeast (or 1Tbs active dry yeast)
• 1 tsp salt
• 1 tsp sugar
• Enough flour to make a soft, pliable dough (about 3.5 cups all purpose)

Filling:

• 75 gr butter
• 100 gr feta cheese
• parsely, if desired

Mix the yeast with warm water. Add warm milk, oilive oil, salt, sugar and egg white to the mix and keep adding flour until it is soft, and no more sticky. Divide into 8 pieces immediately. Roll first piece as big as a dinner plate and spread butter on it. Roll out the second piece, top the first one, spread butter on it as well. Do this for the rest of the 6 pieces, leaving the last one without the butter top. Now, roll this stack of dough to make about 60 - 70 cm in diameter (quite big, I could not do it that big.) Cut into wedges and put filling in the wider edge, roll them over to make individual rolls. Let rest for 30 - 40 mins, brush with egg yolk and bake in preheated 180C (~360F) oven until color changes.

When I saw this, I oculd not stop myself and went to the kitchen and mixed the ingredients, put them in a bowl and calmly came back to my seat. Took me less than 10 mins maybe? And the next day, after work I continued with the rest of the process. Unfortunately it was not ready for dinner, but this morning we had our shares of this bread, talked about the chemistry of letting the dough rise that long etc. Even though kneading the bread has always felt like a threapy for me, there are days I feel quite well, can get around without a need for threapy ;)

Check out Rose Levy Beranbaum’s comments on this recipe as well, if you want to get your hands dirty, too.

I used my Sassafras baker for this, and it worked quite well. Also, during the second rise, I used a silicone mat to rest the dough on, instead of a kitchen cloth.
Well, happy baking!