Spinach Tuna Cheese Dinner Rolls - Healthy & Fluffy!
As promised, this is another amazing dinner rolls recipe that is worth to try!
I have extra spinach juice, the leftover from making spinach tortilla which the recipe I shared in my previous post.
If you're curious on how I make the tortillas, check out the recipe here:
Recently, we bought a large can of tuna flakes in oil in Bake With Yen, our favorite bakery shop so far, so, I have to make a lot of tuna-based recipes in order to finish it before it gone bad.
So, this is one of it, the tuna filled dinner rolls with Mozzarella cheese!
Actually, I added a lot of tuna filling into each roll, since I have a lot of tuna flakes in my fridge.
You may reduce the quantity of tuna flakes in half, so that the rolls can become fluffier.
When you reduce the amount the fillings, you can roll your bun a few times, to make the layer thicker, this way, you'll end up getting thicker and fluffier dinner rolls!
I was excited to share this recipe since this was my first trial of making bread out of spinach juice!
Yeah, both my spinach tortillas and dinner rolls were awesome and they were a total hits!
We all loved them!
If you're a fan of spinach, you've probably been enjoying spinach stir fry all the while because this is how we used to eat spinach, especially in Asian regions.
This time, why not try making something different, unique and hearty for your loved one.
Adding spinach juice into your bread dough not only giving the leafy green color to it, but also you'll get additional nutrients since spinach is loaded with vitamins, fibers and minerals.
Try this recipe out, I'm sure you're going to like spinach more after this!
I have uploaded step-by-step tutorial on how to make these lovely, hearty dinner rolls. Watch the video here:
To make the spinach juice, you just need the spinach leaves.
You may need to detach the leaves from the stem, rinse the leaves under running tap water to ensure no soils remain attached to the leaves and then blend with water.
Don't strain the juice, as we want those fibers added into our bread dough.
You can opt to stuff your spinach dinner rolls with tuna mixed with mayonnaise if you want to omit cheese for this recipe.
I have tuna mayo buns recipe that I'll uploaded in my baking YouTube channel.
Check it out here:
Ever since I started my baking channel, I learnt to hand-knead my breads and buns, especially when I bake for my baking channels.
If you're ready, let's get the nitty-gritty of the recipe down below.
SPINACH TUNA CHEESE DINNER ROLLS
Category: Bun & Pastry, Health Breakfast & Dinner
Yield: 12
Preparation Time: 1 hour and 55 minutes
Baking Time: 25 minutes
INGREDIENTS:
Spinach Rolls:
1 large egg (take out 1 tablespoon for egg wash)
30 grams of spinach leaves
3/4 cup & 2 tablespoons of water | 207 ml
2 & 1/2 cup of bread flour | 315 grams
2 tablespoons of granulated sugar | 25 grams
1 & 1/2 teaspoons of instant dry yeast | 4.5 grams
1/2 teaspoon of salt | 3 grams
3 tablespoons of butter/margarine | 42 grams
Tuna Filling:
300 grams of tuna flakes in water/oil (about 2 small cans) - can reduce to half or 1 small can
1/2 onion - diced
1 green onion - chopped
1/2 teaspoon of black pepper powder
Salt to taste
1 teaspoon of chili flakes
Other Ingredients:
Grated Mozzarella cheese - * you can also use grated cheddar cheese
White sesame - for sprinkling
Parsley flakes - for sprinkling
INSTRUCTIONS:
Making the Dough for Spinach Rolls:
Blend spinach leaves with water to obtain spinach juice. Do not strain the juice.
Lightly beat an egg with a fork and remove 1 tablespoon for egg wash.
Add in beaten egg into a mixing bowl, pour in spinach juice and mix well with a spatula.
Add in bread flour, instant dry yeast, sugar and salt and mix until you get a rough dough.
Transfer the dough onto a floured work surface and knead for a few minutes, until the dough is smoother (but not yet elastic). Stretch the dough to all sides and add in butter/margarine at the center.
Mix to incorporate butter/margarine into the dough then knead for about 10 to 15 minutes, until dough is elastic (windowpane stage).
Shape the dough into a ball.
Lightly oil a clean bowl and put the dough in with the seam side down. Cover the bowl with a damp towel or cling wrap and allow first proofing for 1 to 1 hour and 20 minutes at warm place, until it doubled in size.
Meanwhile, you can start preparing tuna filling.
Preparing Tuna Filling:
Strain tuna flakes to drain the water/oil. Squeeze out the water/oil of the tuna flakes with spoon.
Place drained tuna flakes in a bowl and add in the remaining ingredients. Mix well.
Cover and refrigerate until ready to use.
Shaping & Baking the Spinach Rolls:
When the dough has doubled in size, punch the dough down to break the gas trapped inside the dough.
Divide the dough into 12 portions, with 53 grams for each portions.
Shape each portion into dough ball and place in a floured work surface/kneading board. Cover and allow to rest for 10 to 15 minutes, just to relax the dough, so that rolling the dough will become easier later on.
After 10/15 minutes, roll the dough into a rectangle, about 1/4 cm thick and spoon filling at the center, lengthwise. Top with grated Mozzarella cheese. Make sure not to overfill your dough sheet with the fillings.
To roll, bring the bottom part to the top to cover the fillings, tuck both end sides in and roll tightly towards the end of the dough sheet.
Pinch the seam closed with your fingers. If you are having trouble to keep the seam closed, wet the seam with water and then pinch it again to make it stick together.
Place the roll into a lined square baking pan (I used a 10.5" x 10.5" pan) with the seam side down. If you don't have baking/parchment paper, butter your baking pan sufficiently before putting in the roll.
Arrange the rolls by leaving only a little space in between each roll, so that they'll stick together as the rise.
Repeat the rolling and filling process until finish.
Cover the pan and allow for second proofing for 30 to 45 minutes at warm place until the rolls have doubled in size.
When the rolls has doubled in size, preheat oven at 180℃ for 10 minutes.
Brush each roll with egg wash and sprinkle white sesame and parsley flakes on top.
Bake the rolls for 20 to 25 minutes, at the center rack with top and bottom heat, until the rolls are golden brown.
Serve warm. Enjoy!
*TIPS TO REHEAT THE ROLLS*
Keep the leftovers in an air tight container once they've cooled. You can refrigerate up until a few days.
To reheat, cover the rolls with aluminum foil and bake at 150℃ for 10 to 15 minutes, until the rolls are warm to touch.
Alternatively, you can reheat the rolls in microwave for 1 to 2 minutes, until they are warm to touch.
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