Smoked Turkey and Spinach Rolls

When I saw this recipe on Bread, Butter and Buns, I knew I was going to make this for my hubby’s birthday party. This was a big hit here, and guess what: the kids didn’t even complain about the spinach. When they asked me what the green stuff was and I told them it was spinach, they were like “Ugh, we hate spinach”, but in the end, they were gobbling them up like there was no tomorrow ;o). Big success!

Smoked Turkey and Spinach Rolls

Ingredients:

  • 4 cups flour
  • 1.5 cups warm water
  • .5 cup warm milk
  • 1 heaping tsp active dry yeast
  • 1 heaping tsp kosher salt
  • 1 egg
  • 1 tblsp butter
  • 16 slices smoked turkey slices
  • 1 package Boursin cheese
  • 2 cups fresh spinach leaves

Directions:

  1. Add the milk and the warm water to the flour, sprinkle the yeast on top and mix the dough once or twice. Now add the salt, the egg and the butter and knead the dough into shape: add a tablespoon of flour if the dough is too wet, or a tablespoon of milk if it’s too dry. Knead for a good five minutes or until the dough is soft and does not stick to your hands.
  2. Rest the dough in an oiled container, covered, in a warm spot until the dough has doubled almost in size. Lightly flour the kitchen counter, pat the air out of the dough and stretch or roll it into a rectangle.
  3. Layer the smoked turkey slices shingle-wise on top of the dough. Put half of the Boursin on top of the turkey, then layer the spinach leaves on top. Distribute the rest of the cheese over the spinach, then roll the dough into a jelly-like roll towards you. Pinch the seam and carefully cut the roll into equal sized pieces (2 inches each). Grease your pan (you can also use a muffin pan for individual rolls), and place the rolls with their cut side down in the pan. Cover and rise for about 20 minutes in a warm location.
  4. Heat your oven to 350F and bake the rolls on the middle rack for about 30 minutes or until golden-brown. These rolls are good warm or cold.

9 responses to “Smoked Turkey and Spinach Rolls

  1. Hurah! The best is that you didn’t sneak it to them but that they knew what it was–so hopefully they can learn to like it!

  2. I think that I am going to have to try this, they look delicious.

  3. Waw!! These georgous bread rolls would totally roll right into my mouth,…!! Oooh,…yes!

    Who doesn’t love the added Boursin, spinach & turkey in these??

    Fabulous food!

  4. Spinach, bread, Boursin and turkey….who would say not to this. Absolutely YUMMY!

  5. these look amazing! no wonder the kids were gobbling them down!

  6. Yummy! May have to borrow these for the baby’s birthday party this weekend . . . . . . . I wonder about trying them with several different meat and cheese variations . . . .

  7. Okay, just got the go-ahead from the hubby to make these this weekend . . . “flour” = bread flour? or all-purpose? (I know that’s not how you designate flour in Germany, but maybe you can help me figure it out anyway??)

    • I used half of what you’d call AP flour and half bread flour. I think different meats and cheese variations would be fine: I want to try a tomato sauce + mozarella version soon – that would be a little bit like a pizza bun. I hope your party guests love them as much as we did!

  8. Great rolls. I love filled breads, and they are so great for a picnic.

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