Ingredients
Equipment
Method
Instructions
- Preheat your oven to 375°F.
- Warm the milk to 105-115°F.
- Combine the yeast and sugar with the warm milk, stir, and let stand for 5-10 minutes until foamy.
- Mix in melted butter and salt into the milk mixture.
- Incorporate 3 ½ cups of flour gradually, mixing until smooth and elastic, knead for 5-7 minutes.
- Let the dough rise in a lightly oiled bowl for 1 to 1 ½ hours until it doubles in size.
- Whisk together the eggs, milk or cream, salt, and pepper.
- Heat butter or olive oil in a skillet and sauté the spinach until wilted.
- Add the egg mixture to the skillet with spinach and scramble until just set.
- Punch down the risen dough and transfer it to a floured surface.
- Divide the dough into 12 equal portions and shape into balls.
- Flatten each ball into a disc about 4-5 inches for easy filling.
- Spoon the spinach and egg mixture into the center of each disc, adding diced ham.
- Pinch the edges of the dough together to seal the filling inside.
- Place the rolls seam-side down on a parchment-lined baking sheet and let rise for 30-45 minutes.
- Brush the tops of the rolls with the beaten egg mixture.
- Bake for 20-25 minutes until golden brown.
- Cool on the baking sheet for a few minutes before transferring to a wire rack.
Nutrition
Notes
Sprinkle with fresh herbs before serving for extra flavor!