Do you remember my earlier post about my love of rolls? Yeah, I wasn't kidding. You just can't beat buttery soft dough wrapped around any filling of your liking. They're great for a crowd but also perfect for two as they can easily be made and stored in the freezer. I love serving rolls as the main event with a side salad, or packing them up with a picnic, or enjoying them in the middle of the afternoon with a cup of tea.
These savory rolls are delectable and packed with spinach and artichokes, creamy cheeses, and salty bacon. They are soft and tender, hearty and flavorful. If so desired, feel free to omit the bacon for a vegetarian-friendly dish.
1/4 cup [60 grams] lukewarm water
1 package [7 grams] dry active yeast
1/2 cup [70 grams] all-purpose flour
1/4 cup [50 grams] granulated sugar
2 tablespoons [12 grams] dry milk powder
2 teaspoons [8 grams] salt
1/4 cup [55 grams] buttermilk, room temperature
2 whole eggs
2 cups [290 grams] bread flour
6 tablespoons [88 grams] butter, room temperature
On the sidelines:
Spinach artichoke filling, recipe as follows
Egg wash, for brushing.
In the first bowl, mix all ingredients for a minute.
Add the second bowl to the first bowl and continue to mix for another minute.
Add the flour from the third bowl into the batter and knead for five minutes. Preferably, this should be done in a standing mixer to cut down on elbow grease.
Gradually add in the butter, one pat at a time, until all the butter is incorporated. Knead for another minute or so.
Lightly grease a large bowl. Scrape the dough into a rough ball, place in the oiled bowl, and cover with a clean kitchen towel. Let rise for two hours.
If making the same day, refrigerate the dough for an hour so that it's easier to handle. If making the next day, park the bowl in the fridge overnight.
Once the dough is chilled, lightly flour your work surface. Roll out the dough to a large rectangle, roughly 12x14 inches.
Spread the top of the dough with about 3/4 of the spinach artichoke mixture and top with crumbled bacon.
Starting with the long end of the dough, begin to tightly roll the dough into a log. Take your time with this step. Once you have rolled the dough, pinch the seams to seal it.
Cut the log into roughly sixteen, one inch pieces. I like to cut the log in half, then cut the shorter pieces in half again, and once more, cut the smaller pieces in half- this leaves me with sixteen pieces, all roughly the same size.
Lightly grease or spray with nonstick spray, two 9-inch cake pans. Place half the pieces, cut side up, into one pan and the other half in the other pan. Cover and let rise for an hour.
Preheat the oven 350 degrees. Brush the top of the rolls with a lightly beaten egg with a splash of water. Bake until golden brown and set, roughly 30-35 minutes. Let cool.
Spinach Artichoke Filling
1 package [12 ounces] frozen artichoke hearts- thawed, drained, and lightly chopped
1 package [16 ounces] frozen spinach- thawed, drained, and lightly chopped
3/4 of a package [6 ounces] cream cheese- room temperature
2 tablespoons mayo
1/4 cup [25 grams] grated parmesan cheese
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 1/2 cups [175 grams] shredded mozzarella
Mix everything together! This will make more than enough for the rolls. I like to stash the extra in some tupperware and store it in the fridge. I use it for so many other things- on top of chicken, spread on a piece of bread, on top of crackers, a piece of fish, etc. It. is. so. good.