Cheesy tear & share rolls with melting spinach & artichoke dip
Serves 6 - 8
More effort
Prep:
Cook:
plus 2 hrs proving and cooling
Hosting a crowd over Christmas? These tear-and-share rolls with a cheesy spinach and artichoke dip are perfect for a party
Skip to ingredients
- 500g strong white flourplus extra for dusting
- 7g sachet fast-action dried yeast
- 300ml milk
- 50g salted buttercut into cubes
- 1 eggbeaten
- oilfor the bowl and the tin
- 75g gruyèrecoarsely grated
For the dip
- 250g spinach
- 350g soft cheese
- 250g soured cream
- 2 garlic clovesgrated
- 2 tbsp Dijon mustard
- 85g grated mozzarellaplus a handful for sprinkling
- 85g mature cheddargrated
- 15g chivesfinely chopped
- 190g jar of artichokesdrained and roughly chopped
- 1 eggbeaten
Nutrition: Per serving (8)
- kcal627
- fat36g
- saturates21g
- carbs52g
- sugars5g
- fibre3g
- protein23g
- salt2.26g
Method
step 1
Put the flour in a large bowl (or the bowl of a stand mixer with a dough hook attached). Whisk in the yeast, 1 tsp fine sea salt and a few twists of black pepper. Set aside.
step 2
Gently warm the milk in a medium saucepan over a medium heat, then remove from the heat. Stir in the butter, leave to melt and cool slightly, then whisk in the egg.
step 3
Make a well in the centre of the flour and pour in the milk mixture, a little at a time, stirring using a wooden spoon until it forms a shaggy dough. Turn out onto a clean, lightly floured surface and knead for 5-7 mins until the dough is soft and smooth. Or, do this in the stand mixer.
step 4
Shape the dough into a ball, then put in a lightly oiled large bowl. Cover and leave in a warm place until doubled in size, about 1 hr.
step 5
Knock the dough back and shape into a rough square, then scatter over the gruyère and knead in to distribute evenly. Line a large baking tray with baking parchment. Oil a 20cm round ceramic baking dish or cake tin. Divide the dough into about 18 pieces (about 55g each), roll into balls, then arrange in the tin, spaced slightly apart. They won’t fit in one circle, so put a few off the edge of the circle. Cover with a tea towel and leave to prove for 45 mins until the dough balls are very puffy and just touching.
step 6
In the meantime, make the dip. Boil the kettle and put the spinach in a large colander in the sink. Pour boiling water over the spinach to wilt, then leave to cool slightly. Put in a clean tea towel and squeeze out the excess water (use tongs if it’s still slightly too hot).
step 7
Roughly chop the spinach. Put the soft cheese, soured cream, garlic and mustard in a medium bowl. Season, then stir in the cheeses, chives, artichokes and spinach. Spoon into the tin, in the centre of the buns. Heat the oven to 200C/180C fan/gas 6.
step 8
Brush the beaten egg over the buns. Bake for 28-30 mins until the buns are golden and puffed up, and the dip is lightly golden and bubbling. Leave to cool for 15 mins before tearing the buns apart and using them to scoop up the dip.
