Spinach & cheese rolls

Spinach & cheese rolls

You could bake this as a large loaf, which will take 35 minutes to cook.

By , 21 September 2015

(2 votes)

Spinach & cheese rolls

  • 2 Hours

  • Serves: 12

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Nutritional Info
Each 106g serving contains

  • Energy

    875KJ

    209KCAL

    10%

  • Fat

    10g

    med

    14%

  • Saturates

    4g

    med

    20%

  • Sugars

    2.6g

    low

    3%

  • Salt

    0.7g

    med

    11%
of your reference intake.
Typical energy values per 100g: 825kJ/197kcal.
Ingredients
  • ½ tsp cayenne pepper
  • ½ tsp dry mustard powder
  • 495g pack white bread mix
  • 25g butter, chilled
  • 125g mature Cheddar, grated
  • 50g Asda Pumpkin Seeds
  • 50g Asda Sunflower Seeds
  • 160g pack Asda Baby Spinach
  • Flour, for kneading
  • Oil, for greasing
  • 1 medium free-range egg
Method

  • Stir the cayenne pepper and mustard powder into the bread mix in a large bowl. Cut the butter into small pieces, add to the bread mix and rub in with your fingertips until it resembles breadcrumbs. Add the cheese, seeds and spinach, and mix well. Add 300ml tepid water and mix well in your hands to make a dough.

  • Put on a lightly floured surface and knead for 18 minutes. Shape into 12 rolls and put on a greased baking tray. Lightly oil some cling film and use to loosely cover the rolls. Leave in a warm place until doubled in size (about 1 hour).

  • Pre-heat the oven to 220C/200C Fan/Gas 7. Remove the cling film, brush the rolls with beaten egg and bake for 20 minutes until golden brown.