For some time, I have not been buying any bakery products from supermarkets. I’ve been making my own bread and rolls at home at least twice a week. Usually, I bake a big amount of it at once and freeze it. Such bread and rolls taken from the freezer taste just like fresh ones.
Making homemade bread and rolls so often means that there is a need for diversity, otherwise it would get boring. This is the reason why I add grains, dried tomatoes, olives, herbs, and recently, vegetable puree to the dough. So far, I have already prepared rolls with beetroot, pumpkin and carrot puree. Now the time came for spinach. With the recipe below, you will make fluffy and original-tasting rolls. These rolls are not only suitable for making sandwiches, but also they are perfect when used as burger buns.
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Ingredients for spinach rolls.
- 150 g frozen spinach puree
- 400 g all-purpose flour + a little for dusting the pastry
- 150 ml lukewarm water
- 1 teaspoon of salt
- 20 g fresh yeast
- 4 tablespoons of sunflower oil
- 1 tablespoon of caster sugar
- 1 tablespoon of black cumin
How to make spinach rolls.
Put the yeast, caster sugar, 100 ml of water and three tablespoons of flour (out of the 400 g) into a cup. Stir and set aside to a warm place for 10 minutes to rise.
Heat up the spinach puree (it should be lukewarm), mix with the risen yeast, sifted flour, salt, three tablespoons of oil and the remaining water in a bowl. Mix then knead for 8 minutes. Cover the bowl with a kitchen cloth and let it rise for 40 minutes. Once done, place the dough on a pastry board lightly sprinkled with flour, then divide it into six balls. Flatten each ball on your hand, brush the top with the remaining oil and sprinkle with black cumin seeds. Place on a baking tray lined with baking paper and leave them to rise for 15-20 minutes.
Bake the rolls in an oven preheated to 180 degrees Celsius for 20-25 minutes, or until they are lightly browned.
Good to know when making rolls with spinach.
You can replace the frozen spinach with fresh one. Fresh spinach leaves must be blended though.
You can use egg whites instead of oil for brushing the rolls. The egg whites will make the black cumin seeds stick to the rolls better.
Do you like cakes with spinach? If so, try our recipe for Forest moss cake.
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