Preparation Steps

• Activate the yeast: In a small bowl, combine the yeast, sugar, and warm water. Let it sit in a warm place for about 15-20 minutes until it becomes frothy.
• In a large mixer bowl, add the flour, warm milk, vegetable oil, salt, and eggs. Make a well in the center.
• Pour the activated yeast mixture into the well in the flour mixture. Mix with a large spoon until combined.
• Knead the dough using a dough hook on a stand mixer for about 2-3 minutes, or until the dough pulls away from the sides of the bowl. Add a tablespoon of milk if too dry, or a tablespoon of flour if too wet. The dough should not be sticky.
• Shape the dough into a ball. Lightly grease a large bowl with cooking spray and sprinkle with flour. Place the dough in the bowl, turning to coat. Cover and let rise in a warm spot for 30 minutes.
• Prepare the filling by combining the crumbled feta cheese and ricotta cheese in a bowl. Set aside.
• Preheat the oven to 400°F (200°C).
• Punch down the dough and turn it onto a lightly floured surface. Divide the dough into 6 equal pieces. Shape each piece into a ball.
• Roll out each dough ball into a round circle, about the size of a medium pizza. Flour your work surface as needed to prevent sticking.
• Cut each dough circle into 8-12 slices, depending on desired roll size.
• Place about 1/2 to 1 tablespoon of the cheese filling on the widest part of each dough slice, near the center. Be careful not to overfill.
• Fold the sides of the dough over the filling and roll up to enclose. Repeat with the remaining dough slices.
• Transfer the rolls to baking sheets. Place a pat of melted butter on top of each roll and bake for 5 minutes.
• In a small bowl, beat together the 2 eggs and 1 tablespoon of water for the glaze.
• Remove the rolls from the oven, brush them with the egg glaze, and sprinkle with sesame seeds. Continue baking for another 11-13 minutes, or until golden brown.
• Serve warm, optionally with an extra pat of butter on top. Enjoy!