Olive, Sun-dried Tomato and Feta Rolls

1. In a large bowl dissolve yeast in the warm milk. Add sugar and 1 cup of flour. Stir well, cover with a cloth and set aside for 30 minutes or until it has doubled in size.
2. Mix in warm (not hot) melted butter, salt, 2 eggs and remaining flour one cup at a time.
3. Knead in the bowl for 5 minutes until the dough is slightly sticky and elastic.
4. Cover with a cloth and set aside to rise for about 1 hour or until it has doubled in size.
5. In the meantime prepare the filling. Using a blender, process the olives, sun-dried tomato paste and olive oil until a spreadable mixture is achieved. Set aside.
6. Once the dough has risen, move it to a well floured surface and roll it out into a rectangle (approximate size 50cm x 32cm). Preheat oven to 170 C.
7. Spread the filling over the surface of the dough. Crumble feta cheese on top.
8. Starting from the long edge carefully roll the dough until it is one big roll.
9. Cut the roll in 12 even pieces and place on a baking tray lined with baking paper.
10. Generously brush rolls with the remaining slightly beaten egg and set aside to rise for another 20 minutes.
11. Bake at 170 C for 20-25 minutes or until golden.