Spinach-Artichoke Stuffed Rolls
These fluffy rolls look unassuming on the outside, but on the inside, they're generously filled with creamy spinach-artichoke dip. They're inspired by bierock, a bun of Eastern European origin that is traditionally stuffed with ground meat and onions — but this creamy meatless version takes the cake. If you have a little spinach-artichoke dip leftover, snack on it hot or cold with pita chips, or use it to fill a sandwich or an omelet.
- Serves: 9 persons
- 1 ¼cups/295 milliliters whole milk
- 5cups/600 grams all-purpose flour
- ¼cup/50 grams granulated sugar
- 1large egg, plus 1 large egg yolk
- 3tablespoons/45 grams unsalted butter, at room temperature, plus more for greasing
- 1tablespoon instant yeast
- 1teaspoon kosher salt
- 14ounces/395 grams canned artichoke hearts, drained and chopped
- 10ounces/285 grams frozen chopped spinach, thawed and squeezed to remove excess liquid
- 8ounces/225 grams cream cheese, at room temperature
- ¾cup/85 grams finely grated Parmesan
- ¾teaspoon kosher salt
- ½teaspoon freshly ground black pepper
- Sesame seeds, for finishing
Step 1In a medium pot, heat the milk over medium-low until just warm to the touch (about 95 degrees).
Step 2In the bowl of an electric mixer fitted with the dough hook attachment, combine the flour, sugar, egg and egg yolk, butter, yeast, salt and the warm milk. Mix on low speed for 4 minutes, then increase the speed to medium and mix until smooth, about 2 minutes.
Step 3Transfer the dough to a lightly greased bowl. Cover with plastic wrap and let rise in a warm place for 1 hour.
Step 4Divide the dough into 9 even pieces (about 120 grams each), and shape them into balls using your hands. Cover with plastic wrap and let rest for 15 minutes while you make the filling.
Step 5Make the filling: In a medium bowl, stir together the artichoke hearts, spinach, cream cheese, Parmesan, salt and pepper. Line a baking sheet with parchment paper.
Step 6Use the palm of your hand to flatten each ball of dough to about 1/2-inch thick and about 4 1/2 to 5 inches wide. Scoop 3 tablespoons of filling into the center. Wrap the dough around the filling and pinch firmly to seal. Use your hands to shape the dough into balls. Repeat with the remaining dough.
Step 7Transfer rolls seam side down to the prepared baking sheet, spacing them evenly and staggering slightly. Cover with plastic wrap and let rise for 30 to 35 minutes in a warm place.
Step 8Heat the oven to 375 degrees. In a small bowl, beat the remaining egg. Brush the surface of each roll with the beaten egg and sprinkle generously with sesame seeds. Bake until the rolls are golden-brown, 25 to 30 minutes. (They may spread and touch while baking, which is O.K.)
Step 9Let cool for 10 to 15 minutes before serving. Wrap leftover rolls tightly in plastic wrap and store at room temperature.