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Spinach Artichoke Dip Pull Apart Rolls

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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.