1. In a bowl, put the flour, sugar, salt, and mix. Add the yeast and mix. Pour in the olive oil and 'ryziase' (rub with your palms) until coarse crumbs form. Pour in the orange juice and gradually add the water, kneading well. It is important to knead the dough well, for about 5 minutes. Put a little olive oil in a bowl and place the dough inside. Cover with plastic wrap or a towel. Set aside to rise for 1 – 1 ½ hours.
Deflate the dough and cut it into 8 pieces. Shape them into balls and set aside. Roll out each piece into a rectangular sheet measuring 20X24 cm. Sprinkle 1/8 of the halloumi (62g), 1/8 of the olives (41g), and 10-15 mint leaves (2-3g) over the dough. Drizzle with a spoonful of olive oil and roll up the sheet. Press the edges on the right and left with a fork to seal them well. If you wish, brush them with egg or orange juice. Dip the 'halloumoties' (stuffed rolls) in the wet sesame seeds. Score the rolls in 3-4 places with a knife. Place them on a baking tray lined with non-stick parchment paper. Press the rolls down slightly so they spread a bit. Cover the tray with a towel and set aside for another 30 minutes to let the rolls rise again. Bake in a preheated oven at 180°C for 40 minutes.
