Gouda and Spinach Bread Rolls

Monday December 19, 2016

Last night we had friends over for a Dungeness crab dinner, except one friend was vegetarian. I racked my brain for something equally as savory and indulgent and came up with “how about cinnamon rolls? But with cheese.”

And, people, they turned out even better than I’d imagined.

These would make an excellent accompaniment to a holiday dinner, or something to snack on while opening presents. They aren’t too hard to make — just take a little effort on the hour, like most homemade breads.

Right out of the oven, they are downright sinful. Inside, they are buttery and light as air, while the oozing cheese creates a crunchy crust on both the bottom and top. Sharp gouda goes a long way and packs a punch without having gloppy cheese everywhere, and the spinach provides just enough of a palate break to make you keep grabbing for more. They are terrifically delicious.


Gouda and Spinach Bread Rolls


For bread:

1/2 cup milk (or milk substitute)

2 tablespoons sugar

1 1/2 teaspoon salt

1/4 cup melted butter (or butter substitute)

1/2 cup warm water

4 1/2 teaspoons yeast

2 eggs beaten (or 3 teaspoons Egg Replacer + 4 tablespoons warm water)

4 1/2 cups all purpose flour (more for rolling out)

For filling:

1/4 pound block of Gouda, shredded

1 1/2 cups of frozen spinach, thawed

1/4 cup fresh chives, chopped

1 cup softened butter (or substitute)


Either throw all the bread ingredients in your breadmaker according to instructions (mix/knead for 15 minutes, let sit for 1 hour), or do it old school. Mix together warm water and yeast and let sit. Combine milk, sugar, salt, and butter, then add yeast mixture. Add in eggs (or substitute), then slowly add in flour.

Once all ingredients are combined, knead for 8-10 minutes until dough bounces back. This is a fairly stiff dough.

Place back into a greased bowl and let sit for an hour, until it’s doubled in size.

After an hour, take the dough out of the bowl and split into two balls. Roll one ball of dough to a 12×18 inch rectangle. Spread with 1/2 cup of the butter. Sprinkle half of the cheese, spinach, and chives on top, making sure to go all the way out to the edges.

Roll the dough length-wise, and then chop into 1 to 1 1/2 inch disks. Lay rolled side up on a greased 9×13 inch pan. Space at least an inch apart, as they’ll continue to expand.

Then, repeat the process with the other ball of dough.

Let both pans rise for another hour, until the rolls are doubled in size.

Preheat oven to 350ºF.

Bake rolls for 25-30 minutes. After they come out, check bottoms to ensure they’re properly browned and cooked through.

Step back, enjoy the wafts of melted cheese aroma, and try not to burn your tongue or fingers as you lunge for your first one, straight off the pan.






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