Since you all enjoyed my cast-iron bread rolls with cheesy spinach dip recipe, I decided to make a similar recipe, but it’s all together in individual rolls. These rolls are super fluffy and have a pretty pinwheel shape with cheesy spinach in the middle. They’re great as a side, or just as it is when you’re hungry for a snack!
Ingredients for the Rolls:
- 1 cup milk
- 1 tbsp yeast
- 1 tsp sugar
- 3 1/4 cups bread flour or all-purpose
- 1 tbsp salt
- Two eggs
- 2 tbsp olive oil
Ingredients for the Filling:
- Eight oz/1 cups of fresh spinach
- 1/2 cup sour cream/mascarpone
- 1/4 cup mayo (optional)
- One brick (8 oz) cream cheese for baking!
- 1/2 cup cheddar cheese
- 1/2 cup parmesan
- 1/2 tsp salt (or to taste)
- 1/2 tsp pepper (or to taste)
- 1/2 tsp chili flakes (or to taste)
- 2-3 cloves of grated garlic (or to taste)
Notes:
- For this recipe, you can use either bread flour or all-purpose. It depends on what kind of texture you’re looking for or whatever you have on hand! Bread flour will give you a more hearty roll, while all-purpose will provide you with a more fluffy roll.
Directions for making the dough:
- Warm the milk and whisk in the yeast and sugar. Set aside for 5 min or until the top is foamy.
- In the bowl of your stand mixer, add the flour, salt and mix with the dough hook attachment.
- Add in the eggs one at a time and the olive oil.
- Add the milk and yeast mixture.
- Start mixing on low and increase to medium. Knead at medium for about 10 min. The dough should look smooth and stretchy.
- Place in a greased bowl and cover with a towel or plastic wrap and let it rise for 1 to 1 1/2 hours or until doubled in size.
Directions for the Filling:
- Once the rolls rising, heat a pan on low-med heat.
- Add a bit of olive oil and spinach.
- Start cooking the spinach until it goes down some, then add salt, pepper, chili flakes, and garlic.
- Add cheddar and parmesan.
- Next, add the sour cream, mayo, and cream cheese.
- Keep cooking until everything is melted and mixed.
- Set aside off the heat.
Directions for Assembly:
- Once the dough finishes rising, punch down and transfer to a lightly floured countertop.
- Roll the dough into a long thin rectangle. (I don’t have an exact measurement.) Just eyeball it. I believe in you 😉
- Spread the filling all over and roll the dough into a cylinder, starting on a long edge. (Like cinnamon rolls)
- Cut rolls about 1/2-1 inch thick and place on a lined baking sheet.
- Let rise for another 30 min while you preheat your oven to 350
- Brush with egg wash over each roll and bake for about 20-25 min or until golden brown.
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