Fresh homemade bread right out of the oven is one of the finest things you can enjoy in life. If you haven’t tried making homemade rolls before then you should give it a try because only then you will understand what I am talking about. For starters you can try this simple dinner rolls.
If you wanna go a step ahead then try this awesome looking and awesome tasting soft swedish rolls stuffed with spinach. If you are a cheese lover like me then adding a layer of cheese on top of spinach will make it even better. The only reason I did not add it was because I was out of cheese. Its vegetarian — Vegans, all you have to do is substitute butter with oil while kneading dough.
The swedish rolls – buns which we are talking about is called kardemummabullar which is usually sweet with the flavor of cinnamon or cardamom. I have adapted the style of rolls in a savory version. If you like beautifully braided breads then try this rosetta shaped whole wheat sweet potato rolls.
So lets get rolling and check out how its made.
Add yeast + sugar + 2 tablespoons all purpose flour in warm water. If you are planning to make a sweeter version of the rolls, substitute milk for water.
Let it rest for 15 minutes. You will see froth and bubbles which means the yeast is active.
Add salt + butter to the liquid and mix. Add flour little at a time (2 and 1/2 cup flour) to the liquid and knead with hand or in a stand mixer fitted with a dough hook.
Transfer the sticky dough onto a work surface dusted with flour and knead well with both the palm of your hands for 6-10 minutes incorporating the remaining 1/4 cup flour. (Depending on the type of the flour and the altitude, you may need little more or less flour).
Remember that the dough should be soft but not sticky. (On the other side, its good to have a dough which is slightly sticky than dry.)
Transfer the dough back to the mixing bowl and lightly coat with oil. Cover with a kitchen towel and let it rest for 1 and 1/2 to 2 hours or till the dough doubles in size.
Once the dough doubles in size, punch the dough and then knead for additional two minutes.
Roll the dough into a rectangle. Spread the spinach mixture leaving an inch on the sides.
Fold it like an envelope.
Roll it further into a rectangle, thinning it out. Cut into 1/2 inch strips.
Take a strip and wrap it around your two fingers, twisting as you go. Finally tuck or place the top side under the roll and carefully transfer onto a tray lined with parchment paper or non stick mat.
Cover with a kitchen towel and let it rest for 45 minutes to an hour.
The roll almost doubles again. Brush it generously with egg wash covering the entire roll. Sprinkle some sesame seeds.
Bake it in a preheated 175 degrees Celsius /350 Degrees Fahrenheit oven for 25-30 minutes.
- 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
- FOR THE DOUGH:
- 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).
- 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.
- 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).
- Return the dough back to the mixing bowl and lightly coat it with oil and cover with a kitchen towel.
- Let the dough rest for 60-90 minutes or till its double in size.
- 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.
- 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.
- Fold the flattened dough like an envelope (shown in image above) and roll it again into a rectangular sheet.
- 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.
- 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.
- Brush the rolls with egg wash generously. Sprinkle some sesame seeds.
- Bake in a preheated oven for 350 degrees fahrenheit/ 175 degrees celsius for 25-30 minutes.
- FOR EGG WASH:
- Beat egg whites + water + salt.
- FOR THE FILLING:
- Add oil + butter in a pan. (A Shallow pan will do the job faster)
- 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.
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.