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Spinach Rolls

March 10, 2010

When the Omnivore laid his eyes on these beauties the first thing he said was, “Mmm.  Potatoes.”


It took me a second to catch my breath.

I just spent 15 good minutes, washing, destemming, cleaning, and steaming, mincing and squeezing…

All to be told that my spinach rolls look like potatoes.

That may be true.  And even after eating one, you wouldn’t exactly know that you were consuming spinach rolls.

Really…it was just green tinted bread.  Should be nice for St Patrick’s Day.  Does really taste like spinach but makes you feel as strong as Popeye!

One Year Ago: Vegan Steak

Spinach Rolls (adapted from The Way the Cookie Crumbles)
2.5 ounces spinach
1 teaspoons instant yeast
1 cup AP flour
3/4 cup whole wheat flour
1 tsp vital wheat gluten (optional)
1 teaspoons salt
1/2 cup water, room temperature
1/2 tablespoon canola oil

Place cleaned spinach leaves and any water that clings to them in a nonreactive soup kettle. (If you’re using pre-washed bagged spinach, add 2 tablespoons water to the pot). Cover and cook over medium-high heat until spinach wilts, 2-4 minutes. Cool spinach slightly and squeeze out the excess liquid. Chop very finely, or puree in a food processor.

Mix the flour, salt, and yeast in the bowl of a standing mixer fitted with dough hook. Turn machine to low and slowly add the water, then the spinach and oil. When dough comes together, increase the speed to medium and mix until dough is smooth and satiny, stopping machine two or three times to scrape dough from hook if necessary, about 10 minutes. If after 5 minutes, the dough sticks to the sides of the bowl, add more flour, 1 tablespoon at a time.

Lightly oil a large bowl. With floured (or lightly oiled) hands, shape the dough into a ball and transfer it to the bowl, rolling it to coat with the oil. Cover the bowl with plastic wrap or a damp towel. Let rise until doubled in size, about 1 to 1½ hours. Press to deflate, then let rest for 10 minutes.

Oil a round cake pan.  Pinch off lumps of dough, about 2.5″ across and pull sides underneath to form a ball.  Place them in the cake pan, with sides slightly touching.  You should be able to fit about 6-7 in 1 9″ round.

Proof at room temperature for about 45 minutes, or until the rolls have grown to about twice their original size.

About half an hour into the second rise, place a baking stone* on the bottom rack of the oven and preheat the oven to 450F.

Transfer the dough on the parchment paper to a peel or the back of a sheet pan. Transfer the dough to the baking stone. Close the oven and reduce the temperature to 400 degrees. Bake until golden brown and the temperature is 190* at the center, 30-40 minutes.

Let cool before slicing.

2 Comments leave one →
  1. March 10, 2010 12:19 pm

    Annie said the same thing – that the spinach flavor wasn’t very strong. I definitely noticed it when I last made this (over a year ago), but I wonder if more spinach could be added? Either way, I do love the color.

  2. March 10, 2010 12:31 pm

    I like the color on these and think natural green is a way better color for St. Patrick’s Day than artificial green.

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