Go Back Email Link
–+ servings
Spinatboller med ristede sesam – Saftige boller med græsk yoghurt
Print

Spinach rolls with toasted sesame

Recipe for soft spinach rolls with Greek yogurt and toasted sesame.
Course Bread, Breakfast, Lunch, Side dish
Cuisine Danish
Nøgleord Breakfast, Rolls, Side dish
Total Time 2 hours 30 minutes
Servings 18 rolls
Calories 183kcal

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

Instructions

  • 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

Calories: 183kcal | Carbohydrates: 29g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 266mg | Potassium: 133mg | Fiber: 2g | Sugar: 2g | Vitamin A: 871IU | Vitamin C: 2mg | Calcium: 29mg | Iron: 2mg