Spinach Sandwich Rolls
Naturally colored Spinach Sandwich rolls are soft with great crumb and are perfect for any kind of sandwich. Great to serve as a sandwich with hummus.
- 1 cup Spinach Puree
- 1 green Chili (optional)
- 0.5 cup water
- 2 tsp instant yeast
- 2 tbsp vegetable oil
- 1 tsp salt
- 1 tbsp Egg replacer whisked in 3tbsp water (or 1 large egg)
- 0.5 cup Nonfat Dry Milk
- 1 cup Wholewheat Flour
- 2¼~2½ cup all purpose flour
- 1 tbsp unsweetened almond milk
- 2 tbsp Everything Bagel Seed topping (sesame, poppy seeds etc)
- 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.