Spinach and Corn Swirl Buns

The Smell of Bread....

Freshly baked bread, or still in the oven bread....I swear if there were a bread scented air freshener, i'll probably buy it and spray it in the whole house every day...

We all love the smell of baking goodies in the kitchen, but I believe that its the smell of oven fresh bread that pulls us into a bakery which we initially had no intention of entering and were just going to pass by it.

There is something really satisfying about making bread at home. And the best part with making bread is that your base recipe remains more or less the same, and you can change the form in which its made and voila, you have more than 50 different dishes (thank you artisan bread in 5).

This recipe is kind of like a savory relative of the cinnamon rolls, and you can put whatever filling you want inside.

I choose a spinach, corn and cheese stuffing this time, for a change, coz i usually end up putting pizza toppings or something similar in most of my savory bread, and i wanted something different this time.

Its the best snack you can make for your kids, and yourself...they will even eat up the spinach without making a face.

Best rolls ever

Ingredients:

2 cups whole wheat flour

2 cups all purpose flour

¼ cup ground oats

1 tbsp yeast

1 tsp salt

1 cup luke warm water

2 eggs

¼ cup sugar or less

1/3 cup melted butter

1/2 tsp pepper powder

1 tsp oregano 

1 tsp dried basil

For filling:-

12 - 15 spinach leaves

1/2 cup of boiled sweet corn

cheese spread of your choice

Mozzerella cheese

chilli flakes

pepper

oregano

basil

sesame seeds for topping 

melted butter for topping

Method:

Soak the yeast in half of the lukewarm water with some dissolved sugar.(keep in a warm place)
mix all the dry ingredients. add the rest of the ingredients, mix with a spoon, and bring together with your hands, you may have to wet your hands a bit.
and keep for proving for two hours, in a cool dry place. If you are using the dough the same day then remove as much as required and shape. you can store the rest in an airtight container in the fridge, or you can even freeze it if you want.
Here is the secret to getting the right texture for the buns. You need to fold the dough over a few times and get that gluten all linked up and excited. Just 3 or 4 turns will do the trick, an extra 30 seconds of work will make all the difference.
let the dough rest for 10 - 15 minutes. Once the dough is ready, roll it to 1/4-inch thick rectangle.
Spread the cheese spread on your dough.
Spread the spinach leaves and corn kernels. Sprinkle with pepper, chilli flakes, oregano, and basil. Cover with thin slices of mozzarella cheese. Roll into a log and cut into 8 - 10 pieces.
Arrange with rolled side on top in a baking tray and allow to rest for half an hour to 45 minutes. Preheat oven to 180 degrees Celsius. Brush the tops of the rolls with melted butter ans sprinkle with sesame seeds, oregano and basil.
Bake for 15 - 20 minutes, until the tops are golden brown.

healthy and tasty !!!