Spinach Artichoke Dip Pull Apart Rolls
Spinach Artichoke Dip Pull Apart Rolls
Ingredients
Dough:
- 270 grams of All Purpose Flour 2 1/4 Cups
- 25 grams of Granulated Sugar 2 Tablespoons
- 1 ¼ Teaspoons of Instant Yeast
- ½ Teaspoon of Kosher Salt
- 120 ml of Whole Milk, Warmed (110° – 115℉) ½ Cup
- 1 Large Whole Egg
- 2 Egg Yolks
- 84 grams of Room Temperature, Unsalted Butter 6 Tablespoons
- 1 Large Egg, for Egg Wash
Filling:
- 3 Tablespoons of Olive Oil
- ½ Cup of Diced Onions
- 1 Clove of Garlic, Finely Chopped
- ⅔ Cup of Frozen, Thawed or Canned Artichoke Hearts Coarsely Chopped
- 1 ½ Cups of Frozen, Chopped Spinach – Defrosted and squeezed to remove liquid
- ⅓ Cup of Mayonnaise
- 2 Ounces of Softened Cream Cheese
- ¼ Cup of Grated Pecorino Romano
- ½ Cup of Grated Cheddar Cheese
- ½ Cup of Shredded Mozzarella
- Salt & Black Pepper to taste
Instructions
Dough:
- Place the flour, sugar,yeast and sal in the bowl of an electric stand mixer.
- Add the warm milk, whole egg and egg yolks and beat on low speed, with the paddle attachment, until the dough comes together. About 1-2 minutes.
- With the mixer on medium speed, add the butter a piece at a time. After all the butter has been added to the bowl continue to beat until all the butter is incorporated.
- Switch to the dough hook and beat on medium speed (#4 on a Kitchen Aid MIxer) for 10-14 minutes until the dough is smooth and begins to pull away from the sides of the bowl.
- Form the dough in to a ball and place it in a bowl that has bben lightly greased with butter. Cover with plastic wrap and set aside to rise until doubled in size. About 1 – 1 ½ hours.
- After it has risen, place the dough in the refrigerator for 30 minutes. Chilling the dough will make it easier to handle.
Filling:
- While the dough is rising, make the filling. Store in the refridgerator until ready to use,
- Add the olive oil to a pan. Next add the onions and saute over medium heat until soft and translucent.
- Add the garlic and saute for 30 seconds.
- Next add the artichokes and spinach and saute and additional 3-4 minutes.
- Place the mixture in a large bowl and allow it cool.
- Add the mayonnaise, cheese and salt & pepper and mix to combine.
Assembly:
- Butter the insides of a 10" tube pan with a removable bottom.
- Roll the dough into a 8" x20" rectangle.
- Spread the filling over the dough leaving a 1" border on one of the long sides.
- Roll the dough up starting on the long side opposite the one with the border like you would for cinnamon rolls. Pinch the seam together.
- Slice the log into 1" thick slices.
- Randomly place the rolls in the prepared pan.
- Preheat your oven to 350℉.
- Allow to rise for about 45 minutes or until puffy and almost doubled.
- Whisk the egg and brush over the top of the risen rolls.
- Bke the bread for 30-35 minutes. If the top starts to get too brown, cover the top with a pice of foil and continue baking.
- Remove from the oven and place on a rack to cool for 10-15 minutes.
- Remove from the pan and serve warm.
