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Activate the Yeast: In a bowl, combine the lukewarm milk, sugar, and yeast. Stir until the yeast dissolves. Let it sit for about 5 minutes until it starts to bubble.
Mix the Dough: In a large mixing bowl, add the egg, softened butter, salt, and flour. Gradually pour in the activated yeast mixture while mixing. Stir until the dough comes together.
Knead the Dough: On a floured surface, knead the dough for about 10 minutes until it’s smooth and elastic. You may need to add a bit more flour if it’s too sticky.
Let the Dough Rise: Place the dough in a greased bowl, cover with a cloth, and let it rise for about 1 hour, or until it doubles in size.
How to Make the Filling:
Cook the Spinach: If using fresh spinach, wash and chop it. Heat the olive oil in a pan and sauté the spinach (add the garlic if desired) until it wilts and releases moisture. If using frozen spinach, thaw it and drain the excess water.
Mix the Filling: Once the spinach has cooled slightly, squeeze out any remaining moisture and chop it finely. In a bowl, combine the spinach, ricotta cheese, mozzarella, and Parmesan. Season with salt and pepper to taste.
Assemble the Rolls:
Preheat the Oven: Preheat your oven to 180°C (350°F) and grease a baking dish or line it with parchment paper.
Shape the Dough: Punch down the risen dough and divide it into small portions (about 12-15 pieces). Roll each piece into a small ball.
Stuff the Rolls: Flatten each dough ball with your hands and place a spoonful of the spinach and cheese filling in the center. Fold the dough around the filling and pinch the edges to seal. Form into a ball again.
Arrange the Rolls: Place the stuffed rolls in the prepared baking dish, close together but not touching. Brush the tops of the rolls with melted butter.
Bake: Bake for 25-30 minutes, or until the rolls are golden brown on top.
Serving and Storage Tips:
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