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Spinach-Artichoke Stuffed Rolls

Erin Jeanne McDowell
  • 75 minutes
  • Serves 9

INGREDIENTS

1 1/4

cups/295 milliliters whole milk

5

cups/600 grams all-purpose flour

1/4

cup/50 grams granulated sugar

1

large egg, plus 1 large egg yolk

3

tablespoons/45 grams unsalted butter, at room temperature, plus more for greasing

1 tbsp

instant yeast

1 tsp

kosher salt

14

ounces/395 grams canned artichoke hearts, drained and chopped

10

ounces/285 grams frozen chopped spinach, thawed and squeezed to remove excess liquid

8

ounces/225 grams cream cheese, at room temperature

3/4

cup/85 grams finely grated Parmesan

3/4 tsp

kosher salt

1/2 tsp

freshly ground black pepper

1

egg

Sesame seeds, for finishing