LEVEL:
SERVES:
TOTAL TIME:
PREP TIME:
COOK TIME:
MEDIUM
12
35 MINS
15 MINS
20 MINS
INGREDIENTS
3 cups self-raising flour, sifted
¾ cup + 2 tbsp Cremora Original
1½ cups plain yoghurt
¼ cup lemon juice
1 cup cooked spinach, drained & squeezed
½ tsp each salt & pepper, to season
½ tube (75g) garlic & herb butter, softened
2 cups grated mozzarella cheese
METHOD
1. Preheat the oven to 180°C on fan-assist and line a large rectangular baking tray with baking paper.
2. In a large mixing bowl, whisk ½ cup of Cremora Original with the lemon juice. Let it sit for 1 minute allowing the acidity to thicken the mixture. Add the spinach, salt and pepper and garlic & herb butter to the bowl and mix until well combined. Set aside until needed.
3. Add the flour, ¼ cup Cremora Original and yoghurt to a large mixing bowl and use a spoon to mix until the dough comes together. Tip the dough onto a floured surface and knead for 3-4 minutes, until smooth. Roll the dough out into a large rectangle, about 25xm x 40cm.
4. Spread the spinach mixture onto the dough, leaving a 1cm border around the edges. Sprinkle the cheese evenly over the spinach mixture. Roll the dough into a log and pinch the seam. Use a sharp knife to cut the log into 12 even-sized rolls and arrange them onto the prepared baking tray. Ensure the rolls are slightly spaced out in the tray.
5. In a small bowl, mix two tablespoons of Cremora Original and ¼ cup water until combined. Generously brush the rolls with the Cremora mixture to ensure the buns brown well in the oven.
6. Bake for 20 minutes until the rolls are baked and golden brown.
7. Remove the rolls from the oven, allow them to cool slightly for 5 minutes, serve warm and ENJOY!
Cheesy Spinach & Cremora Rolls
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LEVEL:
MEDIUM
SERVES:
12
TOTAL TIME:
35 MINS
PREP TIME:
15 MINS
COOK TIME:
20 MINS
Cheesy Spinach & Cremora Rolls
INGREDIENTS
3 cups self-raising flour, sifted
¾ cup + 2 tbsp Cremora Original
1½ cups plain yoghurt
¼ cup lemon juice
1 cup cooked spinach, drained & squeezed
½ tsp each salt & pepper, to season
½ tube (75g) garlic & herb butter, softened
2 cups grated mozzarella cheese
METHOD
1. Preheat the oven to 180°C on fan-assist and line a large rectangular baking tray with baking paper.
2. In a large mixing bowl, whisk ½ cup of Cremora Original with the lemon juice. Let it sit for 1 minute allowing the acidity to thicken the mixture. Add the spinach, salt and pepper and garlic & herb butter to the bowl and mix until well combined. Set aside until needed.
3. Add the flour, ¼ cup Cremora Original and yoghurt to a large mixing bowl and use a spoon to mix until the dough comes together. Tip the dough onto a floured surface and knead for 3-4 minutes, until smooth. Roll the dough out into a large rectangle, about 25xm x 40cm.
4. Spread the spinach mixture onto the dough, leaving a 1cm border around the edges. Sprinkle the cheese evenly over the spinach mixture. Roll the dough into a log and pinch the seam. Use a sharp knife to cut the log into 12 even-sized rolls and arrange them onto the prepared baking tray. Ensure the rolls are slightly spaced out in the tray.
5. In a small bowl, mix two tablespoons of Cremora Original and ¼ cup water until combined. Generously brush the rolls with the Cremora mixture to ensure the buns brown well in the oven.
6. Bake for 20 minutes until the rolls are baked and golden brown.
7. Remove the rolls from the oven, allow them to cool slightly for 5 minutes, serve warm and ENJOY!