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Spinach and Ricotta Rolls Recipe

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4.3 from 14 reviews

Delight in these homemade Spinach and Ricotta Rolls, featuring a soft, fluffy dough filled with a creamy, flavorful mixture of ricotta cheese, fresh spinach, and aromatic herbs. Perfect as a savory snack or appetizer, these rolls are baked to golden perfection with a shiny egg wash finish.

  • Total Time: 2 hours 15 minutes
  • Yield: 20 servings

Ingredients

Dough Ingredients

  • 1 cup (240ml) Full Cream Milk
  • 1 tablespoon (10gr) Instant Dry Yeast
  • 1 teaspoon Caster Sugar
  • 3 1/4 cups (480gr) Plain Flour (plus extra if needed)
  • 1 teaspoon Table Salt
  • 2 Eggs (medium size)
  • 2 tablespoons Olive Oil

Filling Ingredients

  • 1 cup (250gr) Smooth Ricotta Cheese
  • 1 Egg
  • 1/2 teaspoon Minced Garlic
  • 1 teaspoon Salt
  • 1/3 teaspoon Pepper
  • 1/2 teaspoon Dried Oregano
  • 2 cups (60gr) Chopped Spinach

For Egg Wash

  • 1 Egg

Instructions

  1. Prepare the dough: Warm the milk until lukewarm, then whisk in the instant dry yeast and caster sugar. Set aside for about 10 minutes until the mixture becomes bubbly and foamy, indicating the yeast is active.
  2. Mix dry ingredients: In the bowl of a stand mixer, combine the plain flour and table salt, mixing briefly to blend.
  3. Combine wet ingredients: In a separate bowl, beat the two medium eggs and add the olive oil, mixing well.
  4. Form the dough: Create a well in the center of the flour mixture. Pour in the beaten eggs and olive oil, followed by the milk and yeast mixture.
  5. Knead the dough: Attach the dough hook to the mixer and stir the dough on low speed initially, then gradually increase to medium speed. Knead for 5 to 8 minutes until the dough becomes smooth and stretchy. Stop occasionally to scrape down the bowl edges as needed.
  6. First proofing: Cover the dough bowl with a tea towel and place it in a warm spot. Let it prove for 1 to 1.5 hours, or until the dough has doubled in size.
  7. Prepare the filling: While the dough is proving, whisk the ricotta cheese and one egg in a large bowl until smooth. Stir in minced garlic, salt, pepper, and dried oregano. Add the finely chopped spinach and mix until fully combined.
  8. Shape the rolls: After the dough has risen, punch it down gently to release air and transfer it to a lightly floured surface. Roll the dough into a large rectangle approximately 30x40 cm.
  9. Fill and roll: Spread the spinach and ricotta filling evenly over the dough, leaving one long edge clear. Roll the dough up tightly from the long edge opposite the filling-free side.
  10. Cut the rolls: Slice the rolled dough into small rolls about 2 cm thick each, and place them on a baking tray lined with baking paper or a baking mat.
  11. Second proofing: Cover the rolls loosely and let them prove again for 30 minutes until slightly puffy.
  12. Preheat oven: Heat your oven to 180°C (350°F) to prepare for baking.
  13. Apply egg wash: Beat an egg in a small bowl and brush a light coat over the tops of each roll using a pastry brush to give a golden, glossy finish.
  14. Bake: Place the tray in the preheated oven and bake the rolls for 15 to 20 minutes until golden brown and cooked through.
  15. Cool and serve: Remove the rolls from the oven and set aside to cool completely before serving or storing.

Notes

  • The dough should be smooth and elastic after kneading; if too sticky, add small amounts of flour as necessary.
  • Rolling the dough thinly but evenly ensures even baking and well-proportioned filling in each roll.
  • Make sure to leave one edge of the dough free of filling to help with sealing the roll tightly.
  • Proofing times can vary depending on the temperature of your kitchen; dough is ready when doubled in size.
  • These rolls can be stored in an airtight container for up to 3 days or frozen before baking.
  • Author: Amelia
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Category: Bread & Rolls
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian

Find it online: https://recipesvibe.com/spinach-and-ricotta-rolls-recipe/