1 12 oz package frozen spinach, thawed and squeezed of excess moisture
1 cup crumbled feta cheese
1/2 tsp marjoram
1/2 tsp salt
Garlic Butter-
2 cloves garlic, pressed
2 tbsp butter, softened
Dough-or rolled crescent roll
1 large egg, lightly beaten
2 cups carbalose flour
1/3 cup vital wheat gluten
1/2 tsp salt
1/2 cup whole milk, lukewarm (about 110F)
1/2 cup water, lukewarm (abut 110F)
1 package rapid rise yeast
Instructions
Preheat oven to 200F for 10 minutes and then turn
oven off.In a medium bowl, stir together carbalose
flour, gluten flour and salt. Set aside
In the bowl of your mixer, combine milk and water.
Sprinkle yeast over and mix well. Mix in egg until
combined.
With the mixer on low speed, slowly add flour
mixture until combined. Dough may be quite sticky,
but do not add any more flour.With greased hands,
shape dough into a smooth ball and place in a
lightly greased bowl. Cover tightly with plastic
wrap. Place in warm oven for 30-45 minutes, or
until doubled in size.
Meanwhile, combine spinach, feta, marjoram, salt
and pepper together in a medium bowl.
Roll out dough on a lightly greased surface into a
rough rectangle, 12 x 16 inches or so. Spread
spinach mixture over dough, leaving a 1/2 inch
border around all edges. Starting at a longer
side, roll up dough tightly into a log and pinch
to seal the edge.
Cut log into 16 equal portions and place on a
silpat or parchment-lined baking sheet (I found
the cutting to be easiest with a serrated knife
and a sawing motion. The fibrous spinach did not
cut well with thread). Put back into warm oven and
let rise until doubled, about 20 to 30 more
minutes.
Remove from oven and increase heat to 375F. In a
small bowl, combine butter and garlic and brush over
the top of each roll. Once oven is preheated, bake
rolls 18-20 minutes or until golden brown. Serve
warm.
Originally Submitted
1/1/2012
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