1 c Water
2 c Tightly-packed cleaned;
-stemmed fresh
Spinach
4 tb Butter; plus
1 ts Butter
2 Envelopes Active dry yeast
–; (1/4 oz ea)
1 Egg; beaten
1 tb Sugar
1 ts Salt
1/8 ts Freshly-ground black pepper
3 3/4 c Flour
1 tb Kosher salt
1 tb Grated Parmesan cheese
Preheat the oven to 375 degrees. Place the water and spinach in a saucepan.
Wilt the spinach, pressing down the spinach with the back of a spoon, about
45 seconds. Drain the spinach, squeezing out the spinach tightly and
reserve the liquid. Pour the liquid into a mixing bowl with 4 tablespoons
of the butter. The butter will melt and cool the liquid to 110 degrees.
Stir in the yeast and dissolve the yeast. Add the beaten egg, sugar, salt,
and black pepper. Finely chop the spinach and add to the yeast mixture. Add
the flour and mix well with a wooden spoon until the dough comes away from
the sides of the bowl. Using your hands, form the dough into a ball.
Lightly oil a bowl. Place the dough in the bowl and turn the dough once.
Cover the dough with plastic wrap and place in a warm, draft-free place
until the dough doubles in size, about 1 hour. Butter 6 over-sized muffin
tins. Invert the dough onto a floured surface and punch it down with your
fist. Fold each side in and tuck the ends into the center. Repeat. Put the
dough, seam side down and divide the dough into six equal portions. Using
your hand, gently roll the dough into a ball. Place the balls in the
prepared pan. Sprinkle the rolls with kosher salt and cheese. Cover and let
rise in a warm, draft-free place until in doubles in size, about 1 hour.
Bake the rolls for about 30 minutes, or until golden-brown. Remove from the
oven and place on a wire rack to cool before removing from the pan. This
recipe yields 6 oversized muffin rolls.
Yields
6 servings