Spinach, Sundried Tomato, and Feta Rolls

Last weekend, I had the urge to bake bread but got distracted and made Pumpkin Ginger Pecan Muffins.  There were no distractions this weekend; I made something even better than bread!  I made these Crusty Spinach Feta and Sun Dried Tomato Bread Rolls.  There is nothing like fresh bread right out of the oven.

The recipe from Sass and Veracity is based on a recipe from Artisan Bread in 5 Minutes a Day.  The basic concept is that if you keep dough in your refrigerator, you can make bread easily whenever you’d like.  That sounds great, but I don’t think it’s a good idea for me to bake fresh bread every day!  Still, the recipe works well.  I cut the ingredients in half and tried to clarify the directions in my version below.  The process isn’t difficult at all; the hardest part is creating steam in your oven with a pan filled with water.

The rolls were amazing – crusty on the outside, soft on the inside, and full of flavor.  They would work well for either brunch or dinner, although I must say I really enjoyed one with a glass of wine.  If you’re nervous about making your own bread, my advice is to jump in and give it a try.  It takes some practice, but once you get going you’ll have your own bakery on demand.



Spinach, Sundried Tomato, and Feta Rolls

1 package (2 1/4 t) yeast
2 t sugar
2 t salt
1/2 c. frozen chopped spinach, thawed and drained
1/2 c. sun dried tomatoes, drained of any oil, and chopped
1/3 c. fat-free feta
1 large egg white
1 1/2 c. warm water
3 1/4 c. flour, plus extra for handling

Mix yeast, sugar, salt, spinach, tomatoes, and feta in a large bowl.  Place egg white in a liquid measuring cup, and add warm water for a total of 1 1/2 c. fluid.  Add to mixing bowl.  Spoon flour into mixing bowl.  Mix with a wooden spoon just until the ingredients are combined.  Cover loosely with plastic wrap, and allow to rest in a warm place for 2 hours.

Prepare a baking  sheet with parchment paper sprinkled with cornmeal.  Sprinkle flour on top of the wet dough.  Flour your hands, and pull pieces of dough the size of a baseball.  Shape into a round, and place on the prepared parchment.  Continue until all the dough is formed into balls. Allow to rest for 1 hour.

Place a rimmed baking sheet on the lowest rack of the oven, and preheat oven to 425F.  Add water to the empty pan.  Place prepared baking sheet with dough  on the middle rack.  Bake for 20-25 minutes, until rolls are golden brown.  Cool on a rack, and serve warm.

-Lightly adapted from Sass and Veracity, concept by Artisan Bread in 5 Minutes a Day

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