Spinach Goat Cheese Bread Roll

Name: Spinach Goat Cheese Bread Roll
Cook time: 50 min
Total time: 50 min
Yield: 12
Ingredients: 400 g young spinach; 7-10 Tbsp Salt; 450 g Flour; 1 package Dry yeast; 1 TEASPOON Sugar; 150 g Whole milk yoghurt; 4 TABLESPOONS Corn semolina; 3 TABLESPOONS Sunflower oil; 300 g Tomatoes; 1 small red onion; 7-10 Tbsp Pepper; 2 TABLESPOONS Wine vinegar; 150 g Fresh goat cheese

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 12

400 g young spinach
7-10 Tbsp Salt
450 g Flour
1 package Dry yeast
1 TEASPOON Sugar
150 g Whole milk yoghurt
4 TABLESPOONS Corn semolina
3 TABLESPOONS Sunflower oil
300 g Tomatoes
1 small red onion
7-10 Tbsp Pepper
2 TABLESPOONS Wine vinegar
150 g Fresh goat cheese

Directions

1
Sort the spinach, wash it and blanch it, except for 24 beautiful leaves, in boiling salted water for about 1 minute. Pour the spinach into a sieve, rinse with cold water and drain well. Chop the spinach very finely
2
Knead flour, yeast, 1/2 teaspoon salt, sugar, spinach and yoghurt with the dough hooks of the hand mixer to a smooth dough. Add 4-6 tablespoons of water depending on consistency. Form the dough into a ball and let it rise in a warm place for about 1 hour
3
Knead the dough and roll out to a thickness of approx. 2 cm on the worktop sprinkled with semolina. Cut out approx. 12 rolls with a round cookie cutter (approx. 8 cm Ø), but knead the dough again and again. Cover with a cloth and leave to rise for another 30 minutes.
4
Heat 1 tablespoon of oil in 2 large frying pans and fry/bake the rolls in them at medium heat for approx. 12 minutes, turning them over. In the meantime wash, clean and dice the tomatoes. Peel onion and cut into cubes. Season tomatoes and onion with salt, pepper, vinegar and 1 tbsp. oil
5
Rinse and drain the beans. Wash the rosemary, dab dry and pluck and chop the needles from 2 twigs. Peel onions and garlic. Dice onions, chop garlic. Heat 2 tablespoons of oil.
6
waiting time approx. 1 1/2 hours