Greek cheese and herb filled buns

Stir the lukewarm water, sugar, yeast and quarter cup of flour in the mixer bowl and set aside eight to ten minutes until a puffy cloud appears on top.

Add the extra virgin olive oil, then the four cups of flour and the salt, looking for a light dough rather than a stiff one.

Knead with the dough hook 10 minutes, or 15 minutes by hand.

Grease a bowl three times the size of the dough with olive oil, turn the dough to coat, cover with plastic wrap and set in the warmest part of the house until doubled in volume, about an hour to an hour and 20 minutes and up to two hours.

Crumble the kefalograviera and the feta together and chop in the parsley; mix for the filling.

Turn the risen dough out, cut in half, then each half into six, for 12 pieces; add a little flour if it is too sticky.

Form each piece into a ball and flatten it to a circle about four inches, ten centimetres, across.

Put about a tablespoon of filling in the centre without overstuffing, gather the edges to the middle, pinch and twist to seal, then roll seam-down under the palm on a lightly floured counter.

Sprinkle a thin layer of fine semolina on the parchment-lined trays and place no more than six buns per pan.

Preheat the oven to 350F and set the trays on the stovetop, covered with a clean kitchen towel, about 25 minutes until slightly puffed but not doubled.

Melt the salted butter, mix in a tablespoon or two of heavy whipping cream or milk and brush the tops and sides of the buns.

Sprinkle sesame seeds on top, optional.

Bake at 350F on the centre rack 25 to 30 minutes until golden all around.

Cool about 10 minutes before cutting so the steam settles.

For a dipping sauce combine Greek olive oil, balsamic dressing and a sprinkle of dried oregano.