Spinach Feta Rolls

I wanted to make a personal size version of my Sourdough Star Cheese Bread, so I reused the recipe with a new shaping process and more spinach.

 

Ingredients:

Dough:

• 8    ounces sourdough starter (or 4 ounces water + 4 ounces flour +1/4 teaspoon yeast)
• 1/4 cup + 2 to 4 tablespoons  lukewarm water, to make a soft, smooth dough
• 2    teaspoons instant yeast
• 2    teaspoons (25g) sugar
• 1/4 cup canola or olive oil
• 127    gr All-Purpose Flour (4.5 ounces, ~1 mounded cup)
•  1/2 cup (46g) dried potato flakes (from instant mashed potatoes)
• 1/4    nonfat milk powder
• 1 teaspoon salt

Filling:

• 4 ounces feta
• 4 ounces mozzarella, shredded
• 1/3 cup of finely diced Vidalia onion
• 2 - 4 ounces of spinach (or kale, finely diced)
• 1 tablespoon fresh rosemary, diced small
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley
• 1 teaspoon basil (or 1 tablespoon fresh, chopped)
  
• 2 tablespoons olive oil

 

 Instructions:

1. Mix sourdough starter, 1/4 cup water + 2 tablespoons water, yeast, and sugar together in the bowl of a stand mixer. Let proof for 5 minutes or so.
2. Add oil to mix.
3. Knead in potato flakes until well incorporated.
4. Knead in flour,  milk powder, and salt for about 5 minutes, adding up 2 tablespoons more water as needed.
5. Place dough in a greased bowl, and let rise for 60 minutes or until doubled.
6. Whirl filling ingredients together in a food processor.
   
7. Divide dough into 24 pieces by weight, and roll them into balls. Let rest for 15 minutes. 
8. Lightly spray the wells of a 12 well cupcake pan with cooking spray.
   
9. Working with four dough balls, roll each into a 4" circle.
   
10. Lay 4 circles together, and top with a couple of tablespoons of the spinach filling. (Not too much, so you can roll it up.)
    
    
    
    
11. Roll up one set of four circles like a cinnamon roll.
    
    
    
    
12. With a sharp knife, cut the roll in half.
    
    
    
    
13. Place each half roll into the well of the cupcake pan with the curved sections up.
    (After baking, I found the filling oozed to the bottom. The next time, I plan to try to rotate the outer half circle under the roll to form a bottom.)
    
    
    
    
14. Repeat with the remaining dough balls so that you end up with 12 rolls. 
15. Cover the dough and let it rise until it becomes noticeably puffy, about 45 minutes.
    
16. While the dough is rising, preheat the oven to 400°F.
17. Optional - Brush the dough edges with a thin coat of the beaten egg. (I did not do this.)
    
18. Bake the rolls for about 15 minutes, until golden brown, the center should register 200°F on a digital thermometer. 
19. Serve warm or at room temperature.

Carole's Notes:

We liked these! They have a pretty flower shape, and with rosemary and feta, the women I shared them with eally like them!

The recipe is lightly adapted from https://carolelikesroundfood.blogspot.com/2020/02/sourdough-star-cheese-bread.html