Cheesy Horn Rolls with Greek Yogurt and Feta

Note the dough requires 1 hour of inactive chill time.

In a small bowl combine baking soda and yogurt and set aside.

You can use a stand mixer fitted with dough hook or mix dough in a large bowl. I usually use my stand mixer, but note that the dough is very thick. In the bowl of a stand mixer mix together yogurt and soda mixture, cheeses and flour until everything gets evenly distributed. Mixing on low speed, add butter. Knead for 3-5 minutes.

Form dough into a ball, wrap it in plastic wrap and refrigerate for 1 hour.

Preheat oven to 350 F (175 C). Line a baking pan with parchment paper or a Silpat.

Dust working surface with some flour. Cut dough into 4-6 pieces (of equal size) and form each piece into a ball. Roll each ball into a 10-12 inch circle (5mm thick). Cut each circle into 8 triangles. Roll up each triangle from the large end to the small one. Transfer rolls to the baking sheet and bake for 20-22 minutes, until golden. Remove from oven. Let horn rolls cool to room temperature.