Feta and Herb Filled Pogaca Rolls

(See previous posts for explanation for lack of photos for this post.)
I'd never heard of pocaga rolls until stumbling across this recipe in my search for a special homemade roll recipe to make for Christmas.  Very happy I did--these are great!  The original post has two different shapes that can be made; we went with the one that seemed simpler/easier: oval.  We made only half the recipe, which was plenty for us.  Amounts shown below reflect this modification.

Link to original recipe: http://www.finecooking.com/recipe/feta-herb-filled-pogaca-rolls

Ingredients:

for the dough--

1/2 c. whole milk, warmed to 105°F
1/2 T. active dry yeast
1 tsp. sugar
1/2 large egg (beat and measure it, then half--other half will be needed for the shaping/baking below)
1/4 c. canola oil, plus more as needed
6 3/4 oz. all-purpose flour, plus more as needed
1 tsp. kosher salt

for the filling--

4 oz. crumbled feta
1 1/2 T. flat-leaf parsley, chopped

for shaping/baking--

1/2 large egg (see note above)
1/2 tsp. whole milk

Instructions:

1. Make the dough:  In the bowl for a stand mixer, combine the milk, yeast, and sugar.  Let stand until foamy, about 5 minutes.

2. Whisk in the egg and oil.

3. Attach dough hook to mixer.  Add the flour and salt, then begin mixing on low speed.  Mix until flour is incorporated, scraping the bowl as needed.

4. Increase speed to medium low and continue mixing for 8-10 min, until smooth and stretchy.

5. Lightly flour a work surface and lightly oil a large bowl.  Turn the dough out onto the floured surface, then sprinkle lightly with flour all over.  Shape dough into a ball, then transfer to prepared bowl.

6. Cover bowl with plastic wrap and let rise in a warm area until doubled in size, around 1 to 1 1/2 hrs.

7. Make the filling: Combine feta and parsley in a medium bowl.

8. Shape and bake rolls: Line a large baking sheet with parchment and spray with non-stick cooking spray.

9. Lightly flour a work surface and turn dough out onto it.  Punch down dough, then divide into 8 even pieces.

10.  Place dough balls on prepared baking sheet and cover with plastic wrap.  Let rise in a warm place for 30-40 min.

11. Heat oven to 350°F with rack in center of oven.

12.  Flatten out each dough ball into a 4 to 4 1/2" circle.  Place about 1 1/2 T. of the filling in the middle of the dough circle.  Hold circle on each side with thumb and index finger and draw the two sides up to meet.  Pinch together at meeting point, then continue pinching to close remaining openings on rest of circle's edges.  It should look like a semi-circle when finished.

13. Place closed dough seam side down on parchment/baking sheet.  Roll gently to shape into an oval/football-like shape.

14. Whisk together the egg and milk in a small dish.  Brush each roll lightly with the egg-milk wash.

15. Bake rolls for 28-33 min, or until light golden brown.  Enjoy immediately while warm!