<p align="justify" class="title">I grew up seeing my mother bake all kinds of goodies, especially during Christmas. Although I never did any kind of baking then, I always knew that I would try my hand at it sometime later.</p>.<p align="justify" class="bodytext">After my son was born, I wanted to bake goodies for him and that's how I got into baking myself. I slowly started viewing it as a form of art.</p>.<p align="justify" class="bodytext">Baking is a canvas where one can truly express themselves. Once I create a unique item, the sense of satisfaction I get is like no other feeling in the world.</p>.<p align="justify" class="bodytext">Despite the late nights and the hectic shopping for ingredients, I always find it a very rewarding and enriching experience. It's the creative process which brings out the best in me. </p>.<p align="justify" class="bodytext">I began with conventional cupcakes. I also used to make sweets for my husband and son. Personally, I do not enjoy sweets as much which is why I developed a passion for making savouries. Apart from puffs, I started baking wholewheat breads, which go well with omelettes, and then breads which had filling in them. Then came the rolls with chicken, egg, potatoes, 'paneer' and mushroom jalapeno.</p>.<p align="justify" class="bodytext">Cinnamon rolls are something every baker makes but since I don't have a sweet tooth, I <br />wanted to try something different. </p>.<p align="justify" class="bodytext">I was surfing online for different combinations when I read how spinach would go well with cheese.</p>.<p align="justify" class="bodytext">I also observed that since my son doesn't eat spinach by itself, this was an innovative way to include it in his breakfast.</p>.<p align="justify" class="bodytext">It goes well with a shot of egg for a wholesome breakfast as well as with pumpkin soup making it a good dinner option. The cheesy feel makes it even more delightful.</p>.<p align="justify" class="bodytext"><br />Rubina Amalraj</p>.<p align="justify" class="bodytext">Spinach cheese roll</p>.<p align="justify">Prepares 8 to 10 rolls</p>.<p align="justify">Ingredients</p>.<p align="justify"><br />For the dough</p>.<p align="justify"> 1â„4 cup warm water (105 to 115F)</p>.<p align="justify">1 tablespoon active dry yeast</p>.<p align="justify">3/4 cup water (105 to 115 F)</p>.<p align="justify">1 tablespoon olive oil</p>.<p align="justify">2 to 2 1/2 cups all-purpose flour</p>.<p align="justify">1/2 teaspoon salt</p>.<p align="justify"><br />For the filling</p>.<p align="justify">Mix in a large bowl</p>.<p align="justify">1 1/4 cup chopped <br />spinach squeezed dry</p>.<p align="justify">1 cup mozzarella cheese shredded</p>.<p align="justify">4 spring onions thinly sliced</p>.<p align="justify">1/2 teaspoon garlic powder</p>.<p align="justify">1/2 teaspoon black pepper</p>.<p align="justify">Method </p>.<p align="justify">Combine 1/4 cup warm water with a tablespoon of yeast in a large mixing bowl and set it aside for about five minutes.<br />Mix 3/4 cup of warm water with the oil and add to the yeast mixture after it has expanded.<br />Mix the salt and flour and add 1 cup of flour to the yeast and water mixture and mix well.<br />Continue adding flour until a soft dough forms and begins to pull away from the sides of the bowl. <br />Turn the soft dough out onto a well-floured surface and knead in remaining flour, continuing the process for about 10 minutes, until the dough is soft and pliable.<br />Place the dough into a well-greased pan, turning once to coat and allow to rise for about 1 1/2 hours. <br />The dough is ready when it doubles in size and indentation remains when one presses a finger into the center.<br />Spray some non-stick cooking spray on a baking tray.<br />Roll out some dough on a floured surface to a 15x9 inch rectangle. <br />Sprinkle the filling evenly over the rolled dough, leaving 1 inch along the longer side. Starting at the long edge, roll up while pinching the seam closed. <br />Place the seamed side down and cut with serrated knife into 1-inch wide slices and place on the prepared tray. <br />Cover it with plastic wrap and let it sit for 30 minutes until the rolls are slightly puffed.<br />Preheat oven to 375 °F. <br />Bake for 20-25 minutes until golden brown.<br />The rolls are ready to be served. </p>
<p align="justify" class="title">I grew up seeing my mother bake all kinds of goodies, especially during Christmas. Although I never did any kind of baking then, I always knew that I would try my hand at it sometime later.</p>.<p align="justify" class="bodytext">After my son was born, I wanted to bake goodies for him and that's how I got into baking myself. I slowly started viewing it as a form of art.</p>.<p align="justify" class="bodytext">Baking is a canvas where one can truly express themselves. Once I create a unique item, the sense of satisfaction I get is like no other feeling in the world.</p>.<p align="justify" class="bodytext">Despite the late nights and the hectic shopping for ingredients, I always find it a very rewarding and enriching experience. It's the creative process which brings out the best in me. </p>.<p align="justify" class="bodytext">I began with conventional cupcakes. I also used to make sweets for my husband and son. Personally, I do not enjoy sweets as much which is why I developed a passion for making savouries. Apart from puffs, I started baking wholewheat breads, which go well with omelettes, and then breads which had filling in them. Then came the rolls with chicken, egg, potatoes, 'paneer' and mushroom jalapeno.</p>.<p align="justify" class="bodytext">Cinnamon rolls are something every baker makes but since I don't have a sweet tooth, I <br />wanted to try something different. </p>.<p align="justify" class="bodytext">I was surfing online for different combinations when I read how spinach would go well with cheese.</p>.<p align="justify" class="bodytext">I also observed that since my son doesn't eat spinach by itself, this was an innovative way to include it in his breakfast.</p>.<p align="justify" class="bodytext">It goes well with a shot of egg for a wholesome breakfast as well as with pumpkin soup making it a good dinner option. The cheesy feel makes it even more delightful.</p>.<p align="justify" class="bodytext"><br />Rubina Amalraj</p>.<p align="justify" class="bodytext">Spinach cheese roll</p>.<p align="justify">Prepares 8 to 10 rolls</p>.<p align="justify">Ingredients</p>.<p align="justify"><br />For the dough</p>.<p align="justify"> 1â„4 cup warm water (105 to 115F)</p>.<p align="justify">1 tablespoon active dry yeast</p>.<p align="justify">3/4 cup water (105 to 115 F)</p>.<p align="justify">1 tablespoon olive oil</p>.<p align="justify">2 to 2 1/2 cups all-purpose flour</p>.<p align="justify">1/2 teaspoon salt</p>.<p align="justify"><br />For the filling</p>.<p align="justify">Mix in a large bowl</p>.<p align="justify">1 1/4 cup chopped <br />spinach squeezed dry</p>.<p align="justify">1 cup mozzarella cheese shredded</p>.<p align="justify">4 spring onions thinly sliced</p>.<p align="justify">1/2 teaspoon garlic powder</p>.<p align="justify">1/2 teaspoon black pepper</p>.<p align="justify">Method </p>.<p align="justify">Combine 1/4 cup warm water with a tablespoon of yeast in a large mixing bowl and set it aside for about five minutes.<br />Mix 3/4 cup of warm water with the oil and add to the yeast mixture after it has expanded.<br />Mix the salt and flour and add 1 cup of flour to the yeast and water mixture and mix well.<br />Continue adding flour until a soft dough forms and begins to pull away from the sides of the bowl. <br />Turn the soft dough out onto a well-floured surface and knead in remaining flour, continuing the process for about 10 minutes, until the dough is soft and pliable.<br />Place the dough into a well-greased pan, turning once to coat and allow to rise for about 1 1/2 hours. <br />The dough is ready when it doubles in size and indentation remains when one presses a finger into the center.<br />Spray some non-stick cooking spray on a baking tray.<br />Roll out some dough on a floured surface to a 15x9 inch rectangle. <br />Sprinkle the filling evenly over the rolled dough, leaving 1 inch along the longer side. Starting at the long edge, roll up while pinching the seam closed. <br />Place the seamed side down and cut with serrated knife into 1-inch wide slices and place on the prepared tray. <br />Cover it with plastic wrap and let it sit for 30 minutes until the rolls are slightly puffed.<br />Preheat oven to 375 °F. <br />Bake for 20-25 minutes until golden brown.<br />The rolls are ready to be served. </p>