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Sourdough Spinach Cheese Rolls

Recipe: 6-8 hours, Cooking: 20-25 minutes, Tools: Tray, 2 big bowls, pan

Serves: 6 people (3 pieces per person)

Ingredients


Dough

500 g all-purpose flour

125 ml milk

1 tablespoon of honey

1 egg yolk

200-250 g sourdough starter

150 g margarin or butter

1 mocha spoon of salt

Filling

Any type of cooking oil

250 g spinach or/and lamb's lettuce

250 g feta or salad cheese

100 g or more trapist cheese or any hard-ish cheese

100 g or any amounts of sliced meat (I have used turkey breast slices)

2 eggs

Pepper to taste

(optional) Oregano to taste

(optional) Thyme to taste

(optional) 1 tablespoon of parsley

Steps

  1. Put the starter, milk, honey and egg yolk into a bowl and mix them together for a bit

  2. Include the flour to the mix and mostly combine the ingredients together (only takes 1-2 mins)

  3. Include the salt and margarin, and finish the hand or dough mixer mixing until the dough holds it's shape without any stickyness

  4. Shape it into a ball and let it rest/ferment by covering it with a kitchen towel for atleast 6-8 hours. It should double in size, but honestly mine have only reached a 1.5x volume increase in 6 hours

  5. While the fermentation is doing it's job, cut your spinach up into smaller pieces and cook them on a pan with some oil on a low heat. This stage only takes up some minutes, since the main approach is to reach the mallard reaction by reducing the leaves's size

  6. Be sure to remove all or most of the oil used in the cooking process of the spinach

  7. Mix together all the filling ingredients together in a bowl (spinach, cheese, eggs, spices, herbs)

  8. Bring out the dough and flat & stretch it out into a rectangular shape. You can preemptively divide the dough into 2 pieces if you lack some space

  9. Spread the filling onto the dough and roll them up into a cylinder from down to up. If you like, you can close off both openings of the cylinder

  10. Cut them up into rolls (I aim for a 1.5-2 finger thickness) and put them onto a tray

  11. Glaze them with some beaten up eggs and wait for 20 minutes

  12. Bake these bad bois up between 160-180 celsius until they get a nice mouthwatering golden color (20-25 minutes probably)

  13. ENJOOOOOOOOOOOOY!!!!!!

Sources