Spinach and Corn Bread Roll

I love the combination of Spinach and Corn and I also love baking with yeast. Now when I decided to put the two together, I ended up with this scrumptious Spinach and Corn Bread Rolls!! They were a treat, both visually and to the taste buds. 

Sine I like the simple taste of Spinach and Corn together, I kept the spinach spread simple and did not include too many ingredients in there. It can be made as exquisite or as simple as you like it.

Like my other favourite yeast bakes: Garlic Buns Rolls, Palya Bun, Coconut Stuffed Buns, I have used whole wheat flour and to keep in line with the health run, I have added in just a single cube of cheese in the spread. This addition was delightful and I am planning to add in a little bit more next time.

Makes : 9-10 rolls

Time (approx): 

• Prep - 15 mins
• Proofing - 60 mins
• Shaping - 20 mins
• Baking - 15 mins

Ingredients:


You may want to check this post : How to make Yeast Dough?

Wheat Flour - 1 and 1/2 cup

Plain Flour/Maida - 1/2 cup

Warm Water- 1 cup

Instant Yeast - 2 tsp

Salt - 1 tsp

Sugar - 1/2 tbsp

Olive Oil - 1/2 tbsp

For Spinach and Corn Spread:

Spinach - 2 cups

Green Chilli - 1

Ginger Garlic Paste - 1 tsp

Salt - as needed
Pepper powder - 1/2 tsp
Corn Kernels - 1/2 cup
Cheese - 1 cube, grated

Method:

Prepare the Spinach and Corn spread:

• Roughly chop the spinach leaves and blanch them for about 2 minutes in the microwave. Take out and cool.
• Using very little water, blend the blanched spinach along with green chillies, ginger-garlic paste, salt and pepper powder into a rough paste. Keep aside this paste. (you do not want the mixture to be too watery, so make sure there is no excess water)
• If using frozen corn kernels, soak them in water for about 5 minutes and then drain out water and keep them aside. 

Prepare the Yeast Dough:

• In mildly warm water, add sugar and yeast. Allow to sit for 4-5 minutes. The solution should begin to froth up and bubbles should appear on top.

• Mix together APF, Wheat flour, salt, oil, proofed yeast mix. Add extra water or flour as needed to make a firm, yet slightly sticky dough.
• Keep this dough in a well greased bowl, undisturbed for an hour, preferably in a warm place. Cover it with a wet muslin cloth or a plastic cling wrap.

• At the end of an hour, the dough would have raised to almost double the quantity.
• Now knead the raised dough once more with 1/2 tsp of oil.

   

Prepare the Spinach and Corn Bread Rolls:

• Dust flour on your work platform and roll out the dough evenly into an oval/rectangular shape of about 1.2 an inch thickness, using rolling pin.

• Now, spread this spinach paste on one side of the rolled dough and spread the corn kernels on top of the spinach spread. Finally spread the grated cheese on top.
• Gently roll in from one end to another into a firm roll. (now, here is when you would realize, having too much water in the spinach spread can make it difficult to roll, as the water oozes from the sides)

• Cut even sized little rolls out of this. You should get about 6-8.
• Now keep them arranged in a greased tin with cut side up.Smear a little oil on top of each roll.
• Preheat the oven for 170 deg C.
• Bake the rolls at 170 deg C for 10-15mins or until the buns starts to brown.
• You could also add grated cheese on top for an added extra flavour.

• Allow the bun rolls to cool for about 5-10 minutes and then transfer them onto a plate.
• These taste divine with tomato ketchup!! 

• If you love cheese, you should add in more than just one cube. I added in just one to go low on fat.
• You could store these rolls in the fridge if not consumed the same day. Just heat them up in the microwave before you eat them the next day. They store well for upto 2-3 days in the fridge.

This recipe is "an entry to the IFBM and Freedom Tree Baking Contest"