To make spinach puree, steam or boil 4cups of fresh baby or regular spinach until wilted, but still bright green. I added a green chili to make it a little spicy. Skip it, if you prefer milder buns. Once cooled, blend the wilted spinach into a smooth paste.
Combine all the ingredients in a large bowl or the bowl of a stand mixer. Mix and knead until a smooth, pliable dough forms.
Transfer to a lightly greased bowl, cover and set aside to rise until the dough is almost doubled in volume, about 45 minutes to 1 hour.
Gently deflate the dough and divide it into 12 smallish equal sized pieces for smaller rolls or 6~8 larger rolls. Place them on a parchment lined baking sheet, cover and let rise for 30 minutes or until almost doubled.
Brush the rolls with almond milk and sprinkle with the everything bagel topping, if using.
Preheat the oven to 375°F.
Bake for 17~20 minutes or until the tops are golden and feel firm with pressed lightly.
Remove the rolls from the oven and cool them on a wire rack. Store, well wrapped, for up to 4 days at room temperature, or freeze for up to 1 month.