Spinach rolls with toasted sesame and Greek yogurt.
Spinach rolls with toasted sesame are the kind of rolls I come back to again and again. They are soft, moist and full of flavour – and I have added Greek yogurt to the dough to give them a little extra protein and an even softer crumb.
The recipe makes 18 rolls that go with just about anything.
I start by toasting the sesame seeds so they take on that slightly nutty flavour that really lifts the rolls. Then I crush them lightly in a pestle and mortar or give them a quick blitz in a mini chopper. Some seeds stay whole, others are crushed – and that is exactly right, because it gives both texture and depth of flavour.
The spinach is blended with the water until completely smooth, giving the dough its lovely green colour and mild flavour. Once the dough has come together and been left to rise, the rolls are shaped and baked until golden. The result is soft, airy and genuinely tasty spinach rolls with a lightly crisp crust.
They are wonderful for breakfast, alongside soups and salads, or split and filled with salad and cold cuts and spreads for a packed lunch. They keep fresh for 3–4 days at room temperature in an airtight bag – and of course they freeze well too, so you always have home baking to hand.
Spinach rolls with toasted sesame
Ingredients
- 70 g toasted sesame seeds
- 150 g spinach
- 300 ml lukewarm water
- 25 g fresh yeast
- 150 g Greek yogurt
- 1 egg
- 1 tbsp honey
- 1 1/2 tsp salt
- 450 g plain flour
- 200 g wholemeal flour
- 50 g butter
- Milk or beaten egg, for brushing
Method
- Blitz the toasted sesame seeds in a blender or crush them in a pestle and mortar. Some will stay whole, some will be crushed – that is perfectly fine.
- Blend the spinach with the water, pour it into a bowl and dissolve the yeast in it.
- Add the Greek yogurt, egg, honey and sesame seeds and stir briefly to combine.
- Mix the salt, plain flour and wholemeal flour, and add it a little at a time. Knead the dough in a stand mixer until all the flour is well worked into the dough – adding a little at a time.
- Add the butter in cubes and knead the dough thoroughly until it comes away from the sides of the bowl. This takes 5-8 minutes depending on the power of your mixer.
- Grease your hands with a little oil, shape the dough into a ball and put it back in the bowl. Cover with cling film and a tea towel, and leave the dough to rise at room temperature for 1 1/2 hours.
- Knock the air out of the dough, divide it into 18 equal pieces of about 80 g each, and shape them into rolls. To build tension in the dough, fold the edges in over each other on the underside, then roll them into smooth rounds. If the dough is sticky, grease your hands with a little oil and avoid using more flour wherever possible.
- Place the rolls on a baking tray lined with baking paper for their second rise, cover with a tea towel and leave them for 30 minutes.
- Brush the rolls with milk or beaten egg and bake them in a preheated conventional oven (top and bottom heat) at 225°C for about 12 minutes.
- Leave the rolls to cool before packing them in airtight bags.
Nutrition
Premium
De smager så skønt, men min dej var virkelig klistret og kunne slet ikke formes. Resultatet blev stadig fremragende, luftige og lækre, men … hvad har jeg mon gjort galt? Kørt den for lidt på maskine?
Hej Laura
Hvor gør det mig glad at høre – tak for de søde ord 🙂
Men underligt den blev så klistret – jeg tror absolut det er fordi den har kørt for kort tid på maskinen.
Den skal slippe kanterne inden den er klar 🙂
Warm wishes, Dianna
Jamen, jeg tænkte det nok. Jeg er meget ny i brugen af maskine, så jeg har nok desværre mistet tålmodigheden :/ Jeg må give dem et skud til, tak for svar! Men jeg kan så berette, at de altså bliver gode også med klistrer dej – måske bare ikke helt så pæne!
Dejligt at høre Laura – og skønt du vil prøve dem igen.
Alt efter type af røremaskine skal man nogle gange lade dejen røre i 10 minutter – måske mere.
Bare hold øje med hvornår den slipper kanterne, så er melet arbejdet godt ind i dejen 🙂
Warm wishes, Dianna
Utrolig lækre boller. Jeg skal helt sikkert bage dem igen.
Hej Tine
Eeeeej hvor er det fantastisk at høre – tusind tak fordi du skriver det 🙂
Warm wishes, Dianna