These are soft & fluffy freezer-friendly middle eastern bread rolls that are filled with Spinach and Feta Cheese. With an easy to follow recipe, this Spinach, and Feta bread rolls can be made for your next lunch or snack.
I am obsessed with mini baked goods! They are so dainty and impressive, and I love every second of making them. I regularly look for ideas for different bread roll shapes, and thanks to google, you will find many. Well, I know that traditional round shape is quick and easy to make, however, I am sure that there are times you do enjoy taking that extra step to make these for your family, and friends. Now, since I have a little extra time, I can bake like crazy. Going at this rate, it looks like I might have to open up a bakery soon.?
Now, let’s bake!
Spinach & Feta Bread Rolls
I made this spinach and Feta bread rolls with the same dough recipe that I used for Cheese Fatayer, which is also a middle eastern cheese pie. I tend to use my trusted bread dough recipes with little modifications in most of my bread recipes, and I feel confident in sharing these recipes because these are fool-proof recipes that are tried and tested many times in my kitchen.
How to make Spinach & Feta bread rolls ( dough)
I used instant yeast for this dough recipe. It is important to use full-fat yogurt and milk. Avoid using low fat or fat-free milk and yogurt. Please do not skimp on the oil, ¼ cup seems a lot but, the oil helps the dough to develop gluten giving a slightly crusty, soft, and fluffy texture to the bread. The rising time for this recipe is slightly different from the basic rising method. The first rise is only 30 minutes, and the second rise is 45 minutes. The rising time depends on how warm your kitchen is.
The Filling
The filling recipe has two simple ingredients, spinach, and Feta cheese. I used frozen spinach. Thaw the spinach completely, and remove all the moister by squeezing out all the excess water. However, fresh spinach can be a great alternative. Soaking the feta cheese in cold water for 15 minutes removes some of the saltiness, but it is an option.
Can I freeze the bread rolls after baking it?
Yes, you can freeze after baking the bread rolls. Cool the bread rolls completely, and place it in a freezer bag. Freeze up to 3 months. To reheat, preheat the oven at 180°C and bake for 5-8 minutes.
Putting the bread roll and filling together
- Divide the dough into half, and each half into 14 pieces. This will make 28 mini bread rolls.
- Roll out each dough piece into about 3 -3 1/2 inches in diameter.
- Using a knife, cut slits leaving the center as shown in Picture 1
- Place ½ Tablespoon of filling in the center, as shown in Picture 2.
- Brush a little water on the edges of each segment. This step is important because when the bread roll bakes, it rises, and if you have not sealed the segments properly, it will open up. ( Happened to me the first time )
- Now, lift the right segment of the circle and bring it around the filling, as shown in Picture 3. Make sure to seal the left and right corners well.
- Next, bring the left segment ( opposite) around the filling and seal. Picture 4
- Similarly, bring the top segment around(Picture 5) and this time, tuck the left and right corner of the segment right under the roll, to seal well.
- Lastly, bring the bottom segment around (Picture 6) and tuck the left and right corner of the segment, to seal. (Check the below to see how I have tucked them). If you notice, I have missed tucking some, and they opened up while baking.
- Now, place them on a sheet pan lined with parchment paper and cover the pan with a cling wrap and let it rise for 30 -40 minutes, or until doubled in size. Rising time depends on how warm your kitchen is. Summer has already started here, so mine rose within 15 minutes. Avoid over proofing, this may lead to deflated bread rolls.
- During the last 15 minutes of rising, preheat the oven to 190° C / 374°F.
- Before baking, gently brush egg wash on top of the rolls and bake it for 15 – 18 minutes until slightly golden.
- Serve warm.
Spinach & Feta Bread Rolls
Course: Breakfast, Lunch, SnacksCuisine: Middle Eastern8
servings1
hour20
minutesIngredients
- For the Dough
3 cups/ 384g all-purpose flour
1 ½ teaspoon instant yeast
1 ½ leveled teaspoon granulated sugar
½ teaspoon table salt
2 Tablespoons / 30g full-fat yogurt
1 cup /240ml whole milk warmed( 110°F )
¼ cup/ 60ml olive oil or canola oil
- Spinach & Feta Filling
1 cup / 150g feta cheese
1 1/3 cups / 300g chopped frozen spinach thawed
Egg Wash – 1 large egg yolk + 1/2 teaspoon water/ milk
Directions
- Bread Dough
- Add the flour, yeast, and sugar into a large bowl and mix well. Next add the salt, oil, yogurt, and warm milk into the flour mixture and mix well until it comes together. Place the dough on a working surface and knead for 10 minutes. Put the dough into an oiled bowl, cover with a cling wrap, and place it in a warm place for 30 minutes to rise. Meanwhile, make the spinach and feta filling.
- Spinach and Feta Filling
- Thaw the spinach completely, and remove all the moister by squeezing out all the excess water, and place it in a bowl.
- Meanwhile, cut the feta cheese into cubes, and put it into a small bowl. Pour some cold water and soak the feta for 15 minutes. Repeat this step twice by changing the water. This helps to remove some of the salt in the feta cheese.
- Next, drain all the water and crumble the feta into the spinach bowl. Mix to combine and leave aside.
- Putting the bread roll and filling together
- After resting the dough for 30 minutes, punch down the dough to remove all the air. Divide the dough into half, and each half into 14 pieces. This will make 28 mini bread rolls.
- Roll out each dough piece into about 3 -3 1/2 inches in diameter.
- Using a knife, cut slits leaving the center as shown in Picture 1
- Place ½ Tablespoon of filling in the center, as shown in Picture 2.
- Brush a little water on the edges of each segment. This step is important because when the bread roll bakes, it rises, and if you have not sealed the segments properly, it will open up. ( Happened to me the first time )
- Now, lift the right segment of the circle and bring it around the filling, as shown in Picture 3. Make sure to seal the left and right corners well.
- Next, bring the left segment ( opposite) around the filling and seal.
Picture 4 - Similarly, bring the top segment around(Picture 5) and this time, tuck the left and right corner of the segment right under the roll, to seal well.
- Lastly, bring the bottom segment around (Picture 6) and tuck the left and right corner of the segment, to seal. (Check the picture above to see how I have tucked them). If you notice, I have missed tucking some, and they opened up while baking.
- Now, place them on a sheet pan lined with parchment paper and cover the pan with a cling wrap and let it rise for 30 -40 minutes, or until doubled in size. Rising time depends on how warm your kitchen is. Summer has already started here, so mine rose within 15 minutes. Avoid over proofing, this may lead to deflated bread rolls.
- During the last 15 minutes of rising, preheat the oven to 190° C / 374°F.
- Before baking, gently brush egg wash on top of the rolls and bake it for 15 – 18 minutes until slightly golden.
- Serve warm.
Notes
- You can freeze after baking the bread rolls. Cool the bread rolls completely, and place it in a freezer bag. Freeze up to 3 months. To reheat, preheat the oven at 180°C and bake for 5-8 minutes.
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