Spinach-Artichoke Stuffed Rolls

Name: Spinach-Artichoke Stuffed Rolls
Prep time: 3 h
Cook time: 1 h 15 min
Total time: 4 h 15 min
Cuisine: European, World Cuisine
Ingredients: 1 1/4 cups/295 milliliters whole milk; 5 cups/600 grams all-purpose flour; 1/4 cup/50 grams granulated sugar; 1 large egg, plus 1 large egg yolk; 3 tablespoons/45 grams unsalted butter, at room temperature, plus more for greasing; 1 tablespoon instant yeast; 1 teaspoon kosher salt; 14 ounces/395 grams canned artichoke hearts, drained and chopped; 10 ounces/285 grams frozen chopped spinach, thawed and squeezed to remove excess liquid; 8 ounces/225 grams cream cheese, at room temperature; 3/4 cup/85 grams finely grated Parmesan; 3/4 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1 egg; Sesame seeds, for finishing

11 steps

Prep:3hCook:1h 15min

Updated at: Sun, 15 Nov 2026 06:26:13 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories490.3 kcal (25%)

Total Fat18.7 g (27%)

Carbs63.4 g (24%)

Sugars8.9 g (10%)

Protein16.5 g (33%)

Sodium628.1 mg (31%)

Fiber4.2 g (15%)

% Daily Values based on a 2,000 calorie diet

Ingredients

9 servings

FOR THE DOUGH

1 ¼ cupswhole milk

5 cupsall-purpose flour

¼ cupgranulated sugar

3 tablespoonsunsalted butter

at room temperature, plus more for greasing

1 tablespooninstant yeast

1 teaspoonkosher salt

FOR THE FILLING

14 ouncescanned artichoke hearts

drained and chopped

10 ouncesfrozen chopped spinach

thawed and squeezed to remove excess liquid

8 ouncescream cheese

at room temperature

¾ cupParmesan

finely grated

¾ teaspoonkosher salt

½ teaspoonfreshly ground black pepper

1egg

Sesame seeds

for finishing

Instructions

MAKE THE DOUGH

Step 1

Step 1 In a medium pot, heat the milk over medium-low until just warm to the touch (about 95 degrees).

Step 2

Step 2 In the bowl of an electric mixer fitted with the dough hook attachment, combine the flour, sugar, egg and egg yolk, butter, yeast, salt and the warm milk. Mix on low speed for 4 minutes, then increase the speed to medium and mix until smooth, about 2 minutes.

Step 3

Step 3 Transfer the dough to a lightly greased bowl. Cover with plastic wrap and let rise in a warm place for 1 hour.

Step 4

Step 4 Divide the dough into 9 even pieces (about 120 grams each), and shape them into balls using your hands. Cover with plastic wrap and let rest for 15 minutes while you make the filling.

MAKE THE FILLING

Step 5

Step 5 Make the filling: In a medium bowl, stir together the artichoke hearts, spinach, cream cheese, Parmesan, salt and pepper. Line a baking sheet with parchment paper.

Step 6

Step 6 Use the palm of your hand to flatten each ball of dough to about ½-inch thick and about 4 ½ to 5 inches wide. Scoop 3 tablespoons of filling into the center. Wrap the dough around the filling and pinch firmly to seal. Use your hands to shape the dough into balls. Repeat with the remaining dough.

Step 7

Step 7 Transfer rolls seam side down to the prepared baking sheet, spacing them evenly and staggering slightly. Cover with plastic wrap and let rise for 30 to 35 minutes in a warm place.

Step 8

Step 8 Heat the oven to 375 degrees. In a small bowl, beat the remaining egg. Brush the surface of each roll with the beaten egg and sprinkle generously with sesame seeds. Bake until the rolls are golden-brown, 25 to 30 minutes. (They may spread and touch while baking, which is O.K.)

Step 9

Step 9 Let cool for 10 to 15 minutes before serving. Wrap leftover rolls tightly in plastic wrap and store at room temperature.

Step 10

Tip

Step 11

To reheat the rolls, microwave each bun for 25 to 30 seconds and serve immediately.

View on cooking.nytimes.com

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