the balls into 8 medium muffin cups and bake until golden, 18 to 20 minutes. Let cool for several minutes before unmolding.
SPINACH DINNER ROLLS
This recipe requires some extra kitchen time, but one bite into these amped-up rolls and youâll be glad you put in the effort. To save time, frozen spinach can be used. Just make sure to squeeze out the excess liquid. Serves 6 V, F
3/4 cup milk
1 packet (2 1/4 teaspoons) active dry yeast
1 large egg
2 tablespoons extra-virgin olive oil
1 tablespoon sugar
1 tablespoon fresh thyme or 1 teaspoon dried thyme
1/2 teaspoon salt
1 1/2 cups all-purpose flour or bread flour
1 cup whole wheat pastry flour
1 pound spinach (about 2 bunches), stems sliced off
1 cup finely diced feta cheese
In a small saucepan, warm the milk until just before it simmers. Transfer to a large bowl, stir in the yeast and let stand until the yeast has dissolved, about 5 minutes. Whisk in the egg, olive oil, sugar, thyme, and salt. Stir in the all-purpose or bread flour and the whole wheat pastry flour until the mixture clumps together.
Place the dough on a floured work surface and knead until the dough is smooth and elastic, about 5 minutes. If an indentation remains in the dough when pressed with your finger, itâs ready for rising. Place the dough in a large bowl with a little oil, turn to coat, and cover with a clean kitchen towel. Set aside in a warm, draft-free place until roughly doubled in size, about 1 hour.
Meanwhile, blanch the spinach by bringing a large pot of water to a boil and filling a large bowl with ice water. Add the spinach to the pot and boil until bright green in color, about 30 seconds. Drain and transfer to the ice water for about 2 minutes. Drain and squeeze out as much water as possible between several sheets of paper towel or a clean kitchen towel. Chop the spinach.
Punch down the dough by pushing down in the center of the dough with your fist and then pushing the edges into the center using your fingertips. Transfer to a floured work surface and press into a square. Roll the dough into a roughly 20 x 10-inch rectangle, with the long end at the bottom of the work surface. Spread the spinach on top of the dough, leaving a 1-inch border around the edges. Sprinkle the feta cheese on top of
the spinach and tightly roll the dough into a long cylinder. Pinch the ends together to seal, and slice the cylinder into 12 equal pieces. Divide the dough pieces among 12 medium muffin cups with one of the spinach sides facing down. Cover with a clean kitchen towel and let rise for 1 hour in a warm, draft-free place.
Preheat the oven to 375°F. Bake the rolls until the tops are golden, about 18 minutes. Let cool before unmolding. Serve warm.
CHEDDAR-SAGE BISCUITS
These are not as dense as your typical biscuit, but all the wonderful savory flavors are still there. The biscuits are best consumed within a day of baking, or you can freeze them in an airtight container for several weeks. Serves 5 V, F
1 1/4 cups whole wheat flour (preferably not pastry)
1 cup all-purpose flour or bread flour
1 tablespoon coconut palm sugar or other granulated sugar
2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon garlic powder
1/4 cup (1/2 stick) cold unsalted butter, cut into 1/2-inch cubes
1 1/2 cups shredded sharp cheddar cheese (about 6 ounces)
1/4 cup finely chopped fresh sage or
2 teaspoons dried sage
1 cup buttermilk
Preheat the oven to 400°F. In a food processor, pulse together the whole wheat flour, all-purpose or bread flour, sugar, baking powder, baking soda, salt, and garlic powder. Pulse in the butter until mixture looks like coarse meal and the butter is no larger than small pebbles. You can also do this in a bowl with a pastry cutter. Transfer the mixture to a bowl and fold in the cheddar cheese and sage. Add the buttermilk and combine gently until a dough forms.
Divide the mixture among 10 medium muffin cups and bake until golden on top, about 15 minutes.
SPINACH DINNER ROLLS
This recipe requires some extra kitchen time, but one bite into these amped-up rolls and youâll be glad you put in the effort. To save time, frozen spinach can be used. Just make sure to squeeze out the excess liquid. Serves 6 V, F
3/4 cup milk
1 packet (2 1/4 teaspoons) active dry yeast
1 large egg
2 tablespoons extra-virgin olive oil
1 tablespoon sugar
1 tablespoon fresh thyme or 1 teaspoon dried thyme
1/2 teaspoon salt
1 1/2 cups all-purpose flour or bread flour
1 cup whole wheat pastry flour
1 pound spinach (about 2 bunches), stems sliced off
1 cup finely diced feta cheese
In a small saucepan, warm the milk until just before it simmers. Transfer to a large bowl, stir in the yeast and let stand until the yeast has dissolved, about 5 minutes. Whisk in the egg, olive oil, sugar, thyme, and salt. Stir in the all-purpose or bread flour and the whole wheat pastry flour until the mixture clumps together.
Place the dough on a floured work surface and knead until the dough is smooth and elastic, about 5 minutes. If an indentation remains in the dough when pressed with your finger, itâs ready for rising. Place the dough in a large bowl with a little oil, turn to coat, and cover with a clean kitchen towel. Set aside in a warm, draft-free place until roughly doubled in size, about 1 hour.
Meanwhile, blanch the spinach by bringing a large pot of water to a boil and filling a large bowl with ice water. Add the spinach to the pot and boil until bright green in color, about 30 seconds. Drain and transfer to the ice water for about 2 minutes. Drain and squeeze out as much water as possible between several sheets of paper towel or a clean kitchen towel. Chop the spinach.
Punch down the dough by pushing down in the center of the dough with your fist and then pushing the edges into the center using your fingertips. Transfer to a floured work surface and press into a square. Roll the dough into a roughly 20 x 10-inch rectangle, with the long end at the bottom of the work surface. Spread the spinach on top of the dough, leaving a 1-inch border around the edges. Sprinkle the feta cheese on top of
the spinach and tightly roll the dough into a long cylinder. Pinch the ends together to seal, and slice the cylinder into 12 equal pieces. Divide the dough pieces among 12 medium muffin cups with one of the spinach sides facing down. Cover with a clean kitchen towel and let rise for 1 hour in a warm, draft-free place.
Preheat the oven to 375°F. Bake the rolls until the tops are golden, about 18 minutes. Let cool before unmolding. Serve warm.
CHEDDAR-SAGE BISCUITS
These are not as dense as your typical biscuit, but all the wonderful savory flavors are still there. The biscuits are best consumed within a day of baking, or you can freeze them in an airtight container for several weeks. Serves 5 V, F
1 1/4 cups whole wheat flour (preferably not pastry)
1 cup all-purpose flour or bread flour
1 tablespoon coconut palm sugar or other granulated sugar
2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon garlic powder
1/4 cup (1/2 stick) cold unsalted butter, cut into 1/2-inch cubes
1 1/2 cups shredded sharp cheddar cheese (about 6 ounces)
1/4 cup finely chopped fresh sage or
2 teaspoons dried sage
1 cup buttermilk
Preheat the oven to 400°F. In a food processor, pulse together the whole wheat flour, all-purpose or bread flour, sugar, baking powder, baking soda, salt, and garlic powder. Pulse in the butter until mixture looks like coarse meal and the butter is no larger than small pebbles. You can also do this in a bowl with a pastry cutter. Transfer the mixture to a bowl and fold in the cheddar cheese and sage. Add the buttermilk and combine gently until a dough forms.
Divide the mixture among 10 medium muffin cups and bake until golden on top, about 15 minutes.
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