3 1/4cups (480gr)Plain Flour plus a little bit more if needed
1teaspoonTable Salt
2Eggsmedium size
2tablespoonOlive Oil
Spinach and Ricotta Filling
1cup (250gr)Smooth Ricotta Cheese
1Egg
1/2teaspoonMinced Garlic
1teaspoonSalt
1/3teaspoonPepper
1/2teaspoonDried Oregano
2cups (60gr)Chopped Spinach
1 Egg for the Egg Wash
Instructions
Savoury Rolls Dough
Warm up the milk to be lukewarm. Whisk in the Instant Dry Yeast and Caster Sugar then set aside for 10 minutes, or until the top of bubbly/foamy.
Place the Plain Flour and Salt in the bowl of your Stand Mixer and give a quick mix. In a seperate bowl, beat the Eggs and add the olive oil.
Make a well in the middle of the Flour and pour the Eggs/Olive Oil, then the Milk with Yeast.
With the dough hook attachment, start stiring the dough on low speed and gradually increase to a medium speed. Stop to scrap the edges of the bowl if necessary and knead for 5 to 8 minutes. The dough should be smooth and stretchy (see note 1).
Cover the bowl with a tea towel and leave in a warm place to prove for 1 hour to 1,5 hour, or until doubled in size.
Spinach and Ricotta Filling
When the dough has finished proving, start preparing the filling.
In a large bowl, whisk the Ricotta Cheese and the Egg. Stir in the Minced Garlic, Salt, Pepper and Dried Oregano.
Thinly chop the Spinach Leaves and add to the Ricotta filling. Mix until fully incorporated, then set aside
Making the Savoury Rolls
Punch the dough to remove any air, then transfer it on a lightly floured surface. Using a rolling pin, roll the dough into a large and thin rectangle about 30x40cm wide (see note 2).
Spread the Ricotta and Spinach Filling over the rolled dough, leaving one of the longest side clean. Roll the dough on its longest side, then cut small rolls (about 2 cm thick).
Place the Rolls on a Baking Tray lined with baking paper or a baking mat. Leave to prove for another 30 minutes.
Preheat your oven on 180'C/350'F.
In a small bowl, beat the Egg for the egg wash. Using a pastry brush, brush a little bit of egg over each roll.
Bake for 15 to 20 minutes, then set aside to cool down completely.
Notes
To know if the dough has been kneaded enough, pull a little bit of dough with your fingers. The dough should stretch easily and not break directly. If the dough quickly breaks, knead for another couple of minutes.
Make sure the dough is thinly rolled, but not thin enough that it would start breaking.