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.
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.
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.
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.
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.
Cinnamon rolls are something every baker makes but since I don't have a sweet tooth, I
wanted to try something different.
I was surfing online for different combinations when I read how spinach would go well with cheese.
I also observed that since my son doesn't eat spinach by itself, this was an innovative way to include it in his breakfast.
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.
Rubina Amalraj
Spinach cheese roll
Prepares 8 to 10 rolls
Ingredients
For the dough
1â„4 cup warm water (105 to 115F)
1 tablespoon active dry yeast
3/4 cup water (105 to 115 F)
1 tablespoon olive oil
2 to 2 1/2 cups all-purpose flour
1/2 teaspoon salt
For the filling
Mix in a large bowl
1 1/4 cup chopped
spinach squeezed dry
1 cup mozzarella cheese shredded
4 spring onions thinly sliced
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
Method
Combine 1/4 cup warm water with a tablespoon of yeast in a large mixing bowl and set it aside for about five minutes.
Mix 3/4 cup of warm water with the oil and add to the yeast mixture after it has expanded.
Mix the salt and flour and add 1 cup of flour to the yeast and water mixture and mix well.
Continue adding flour until a soft dough forms and begins to pull away from the sides of the bowl.
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.
Place the dough into a well-greased pan, turning once to coat and allow to rise for about 1 1/2 hours.
The dough is ready when it doubles in size and indentation remains when one presses a finger into the center.
Spray some non-stick cooking spray on a baking tray.
Roll out some dough on a floured surface to a 15x9 inch rectangle.
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.
Place the seamed side down and cut with serrated knife into 1-inch wide slices and place on the prepared tray.
Cover it with plastic wrap and let it sit for 30 minutes until the rolls are slightly puffed.
Preheat oven to 375 °F.
Bake for 20-25 minutes until golden brown.
The rolls are ready to be served.
