Go Back
Spinach Stuffed Swedish rolls
Prep Time
30 mins
Cook Time
25 mins
Total Time
55 mins
 
Total dough resting time 2-3 hours
Servings: 7 medium rolls
Author: Teena Agnel
Ingredients
  • FOR THE DOUGH:
  • 1 cup warm water
  • 2 and 1/4 teaspoons 1 packet active dry yeast
  • 2 tablespoons sugar
  • 2 tablespoons unsalted butter melted
  • 1/2 teaspoon salt
  • 2 and 3/4 cup + 2 tablespoons all purpose flour
  • For Glaze: Vegetarians can use milk
  • 1 egg white
  • pinch of salt
  • 2 tablespoons water
  • 2 tablespoons of black and white sesame seeds
  • FILLING: Spinach mixture
  • 1 teaspoon oil + 1 tablespoon butter
  • 2 and 1/2 cups spinach puree From 2 bunches of spinach
  • 4 cloves of garlic crushed well
  • 1 teaspoon corn starch / corn flour / rice flour
Instructions
  1. FOR THE DOUGH:
  2. Add yeast + sugar + 2 tablespoons flour + lukewarm water in a mixing bowl. Mix and keep aside for about 15 minutes. (I warmed the water in the microwave for 30 seconds).
  3. Once you see the bubbles, which means that the yeast is active, add melted butter + salt and slowly start adding flour (2 and 1/2 cups, reserve the remaining). kneading it with your hands or in a stand mixer fitted with a dough hook attachment.
  4. Transfer the dough to a work surface dusted with flour and knead it for 6-10 minutes with the palm of your hands. Incorporate the remaining 1/4 cup flour as needed till the dough is soft but not sticky. (Its better for the dough to be slightly sticky than dry).
  5. Return the dough back to the mixing bowl and lightly coat it with oil and cover with a kitchen towel.
  6. Let the dough rest for 60-90 minutes or till its double in size.
  7. Once the dough is double, punch it down with your hands, transfer it to the work surface dusted with flour and knead for additional 2 minutes.
  8. Flatten into a rectangle about 1/2 inch thick. Spread the mixture evenly leaving about an inch from the sides or the mixture can ooze out.
  9. Fold the flattened dough like an envelope (shown in image above) and roll it again into a rectangular sheet.
  10. Cut into strips. To shape, wrap a strip around your two fingers twisting the rope as you go. Take it out of your finger and place the top portion of the strip under the roll and tuck. Repeat this with the remaining rolls.
  11. Place this on a baking sheet lined with parchment paper or a non-stick mat. Cover with a kitchen towel and let it rest for about 45 minutes to an hour.
  12. Brush the rolls with egg wash generously. Sprinkle some sesame seeds.
  13. Bake in a preheated oven for 350 degrees fahrenheit/ 175 degrees celsius for 25-30 minutes.
  14. FOR EGG WASH:
  15. Beat egg whites + water + salt.
  16. FOR THE FILLING:
  17. Add oil + butter in a pan. (A Shallow pan will do the job faster)
  18. Add garlic, sauté and then add spinach puree. Turn the heat to medium high and stir till the water evaporates. Towards the end, add corn starch so that the mixture thickens. Keep aside to cool.
Recipe Notes

The time to rise will depend on the room temperature. A turned off oven or microwave is an ideal place to make the dough rise faster.

The amount to flour may depend on the brand of flour you are using or the altitude you are staying.

Remember to knead the dough till soft and less sticky. Kneading helps the gluten form and gives the rolls a good texture. (Also remember its better to have a slightly sticky dough than a dry one.)

If you want to make a sweeter version, substitute milk for water.