Spinach-Artichoke Stuffed Rolls

Name: Spinach-Artichoke Stuffed Rolls
Total time: 1 h 15 min
Yield: 9 rolls
Cuisine: american
Ingredients: 1 1/4 cups/295 milliliters whole milk; 5 cups/600 grams all-purpose flour; 1/4 cup/50 grams granulated sugar; 1 large egg, plus 1 large egg yolk; 3 tablespoons/45 grams unsalted butter, at room temperature, plus more for greasing; 1 tablespoon instant yeast; 1 teaspoon kosher salt; 14 ounces/395 grams canned artichoke hearts, drained and chopped; 10 ounces/285 grams frozen chopped spinach, thawed and squeezed to remove excess liquid; 8 ounces/225 grams cream cheese, at room temperature; 3/4 cup/85 grams finely grated Parmesan; 3/4 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1 egg; Sesame seeds, for finishing

By Erin Jeanne McDowell

Total Time: 1¼ hours, plus rising
Rating: 4(168)
Comments: Read comments

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.

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Ingredients

Yield:9 rolls

For the Dough

1¼cups/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

For the Filling

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

For Finishing

1egg
Sesame seeds, for finishing

Ingredient Substitution Guide

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Preparation

Step 1
In a medium pot, heat the milk over medium-low until just warm to the touch (about 95 degrees).
Step 2
In 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 3
Transfer the dough to a lightly greased bowl. Cover with plastic wrap and let rise in a warm place for 1 hour.
Step 4
Divide 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 5
Make 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 6
Use the palm of your hand to flatten each ball of dough to about ½-inch thick and about 4½ 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 7
Transfer 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 8
Heat 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 9
Let cool for 10 to 15 minutes before serving. Wrap leftover rolls tightly in plastic wrap and store at room temperature.

Tip

To reheat the rolls, microwave each bun for 25 to 30 seconds and serve immediately.

Ratings

4 out of 5

168 user ratings

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Comments

Mel Harte6 years ago

This sounds like a take-off of the borek, a category of savory Turkish pastries; a simple hack might be to use a good brand of prepared puff pastry sheet, layer the dip on that, score the cuts, and bake. Once cool enough, complete the cuts. Or use the puff pastry to make a long envelope like a strudel, with the filling in the middle. Far less work, and just as delicious!

sue e6 years ago

I so wanted to love this recipe. He dough was very dense. I felt like the 5 cups of flour was too much. Also it was difficult because the density of the dough to get the dough pinched around the spinach-artichoke filling.

Claudia6 years ago

I find that making bread by hand makes it easier to gauge how much flour is enough. I usually don’t use all that is suggested in the recipe. I use the minimum and add sparingly during kneading.

LAS1 year ago

One pack quick rose and one pack regular yeast 22 mins enough

Jo1 year ago

We scarfed these up! Made it vegan by using water instead of milk, plant butter, & Red Mill egg replacer. I used a readymade pouch of Garbanzos al Pastor as filling, plus vegan cheddar shreds. There was not enough of that, so I filled the last roll with the mushroom mixture from last night's Epic Fail - sweet spiced mushroom w/ apricot, after picking out the hard rice that didn't cook in the pan - and that was amazing with it's garlicky five-spice seasoning. Made only half a recipe, 6 rolls.

03/20231 year ago

We liked the dough a lot and will reuse it for other savory rolls. The spinach artichoke was fine. I’d try using more spinach or fresh spinach next time.

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