Recipes
Flaky Tomato-Spinach-Feta Rolls
Monica Glass
Chef/Partner
Verveine
Cambridge
Mass.
Rate this recipe
Yield
12 to 14 rolls
Ingredients
475
g
WLDFLR gluten-free pastry flour, plus more for sprinkling
9
g
Instant yeast or 27 grams fresh yeast
36
g
Sugar
12
g
Salt
65
g
Unsalted butter, melted and cooled
286
g
Milk, at room temperature
336
g
Unsalted high-quality 85% butter, at room temperature
52
g
WLDFLR gluten-free pastry flour
As needed
Egg wash (1 egg yolk + 1 tsp water, beaten well), for brushing
As needed
Maldon sea salt
1
In the bowl of a standing mixer fitted with the paddle attachment, place the flour, yeast, sugar, and salt and whisk to combine well. Add the butter and milk and mix until the dough absorbs the liquid and comes together, about 3 to 5 minutes.
2
Turn out dough onto a lightly floured surface and roll into a 10-inch square. Wrap tightly in plastic wrap and place in the refrigerator to rest for about 30 to 45 minutes while you prepare the butter packet.
3
To make the beurrage, mix together the room temperature butter and 52 grams flour for the butter packet until well incorporated. Spread the butter in between two sheets of parchment paper and roll it out into a 7-inch square. Chill for around 20 minutes until cool but still pliable. (If chilling for longer than this, remove the butter 10 minutes before the dough to ensure it's not too hard. The butter and the dough need to be similar consistencies. If the butter is too hard it will crack, and if it is too soft it will melt.)
4
Remove dough from the refrigerator and place it on a lightly floured surface. Place the chilled butter on a diagonal in the center of dough–it should look like a diamond. Fold each corner of the dough towards the center over the butter.
5
Using as little flour as possible, carefully press the dough with a rolling pin and then roll out slowly into a 18 x 9-inch, ½-thick rectangle. You want to make sure the butter spreads evenly inside the dough without seeping out or cracking. Next, fold the dough down in thirds and then the bottom over itself, as you would a business letter. This is your single turn. Make a little finger indentation on the bottom right corner of the dough to keep track of your turns. Place on a parchment or non-stick baking mat-lined baking sheet, cover with plastic, and place in the refrigerator for about 15 minutes to rest.
6
Remove dough from refrigerator and sprinkle lightly with flour. Turn the dough so the finger indentation is now on the top right. Press and roll the dough again into a rectangle shape, brush off the excess flour, and then refold the dough like a business letter. Mark the bottom right of dough with a small indentation and cover the dough and put it in the refrigerator to chill. Repeat the procedure for a total of 6 turns, wrapping and resting the dough in the refrigerator for about 15 minutes between each turn.
7
After the last turn, roll the dough into a 21 x 16-inch, ¼-thick rectangle. Using a pastry or pizza wheel (or very sharp knife), square the edges, then cut into 3 x 8-inch strips.
8
Prepare two baking sheets with parchment paper or non-stick baking mats and set aside.
9
Spoon a 40-gram mound of filling on one end of each strip and spread over three-quarters of the dough, leaving a space at one end to seal. Starting from the end with the filling, roll each strip towards the space, pinching the end to seal. Place on the prepared baking sheets, seam-side down, about 2 inches apart from one another.
10
Lightly cover with plastic wrap and place in a warm, draft-free location until nearly doubled in size, about 45 minutes to 1 hour.
11
Preheat the oven to 350F for convection and 375F for conventional. Remove plastic and brush the tops and sides of the rolls with egg wash. Sprinkle each with Maldon salt.
12
Bake for about 15 to 20 minutes, or until deep golden brown, puffed, and firm to the touch. Allow to cool briefly before serving.
Notes
Note
For Nutella variation: Evenly spread Nutella over sheet of dough. Fold the dough in half over onto itself. Cut the layered sheet lengthwise into strips, ranging from ½” to 1” widths, and roll, twist, or shape into desired forms. Lightly cover with plastic wrap and place in a warm, draft-free location until nearly doubled in size, about 45 minutes to 1 hour. Preheat the oven to 350F for convection and 375F for conventional. Remove plastic and brush the tops and sides of the rolls with egg wash. Sprinkle each with Maldon salt and hazelnuts, if desired. Bake for about 15 to 20 minutes, or until deep golden brown, puffed, and firm to the touch. Allow to cool briefly before serving.
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