Midye Coregi~Clam Shaped Feta Rolls

These really surprised me when I made them. They were moist and delicious and so cheesy. They would go great with brunch and breakfast. Afiyet Olsun!

Dough:
1/3 C plain yogurt
1/3 C warm water (hot but cool to touch)
1/3 C vegetable/corn Oil
2 sticks and 2 tsp. margarine (softened)
2 egg yolks (put one to the side for the top)
1 tsp instant yeast
1 tsp salt
1 tsp sugar
Flour (start with 3 cups) add more until you get the consistency of your earlobe

Filling:
1/2 C feta
1/4 parsley (chopped)
1 egg

What to do:
First start by placing 3 cups of flour in the center of a large bowl. In the center of it make a valley. Then mix your yeast and water and a tsp. of sugar in a separate cup, let froth. After yeast has grown, pour slowly into valley as you slowly incorporate your flour. then add your softened butter and other dough ingredients. Add flour as needed so that you can achieve a soft moist dough. It should be about the same as your earlobes texture. Cover and set aside to let rest. In a separate bowl smash your feta with a fork and add your egg, and parsley.
After your dough has rested take small walnut size and roll into a ball in your hand. Then flatten them and place a small amount of your feta mixture. Fold over top and place on baking sheet cover with parchment paper. After all are completed brush with additional egg yolk. Bake in oven at 350 until golden brown. Remove from oven and cover with a clean kitchen towel. (They will keep their moisture better. Enjoy!