Spinach-Artichoke Stuffed Rolls

Step 1

In a medium pot, heat the milk over medium-low until just warm to the touch (about 95 degrees).

Step 2

In the bowl of an electric mixer fitted with the dough hook attachment, combine the flour, sugar, egg and egg yolk, butter, yeast, salt and the warm milk. Mix on low speed for 4 minutes, then increase the speed to medium and mix until smooth, about 2 minutes.

Step 3

Transfer the dough to a lightly greased bowl. Cover with plastic wrap and let rise in a warm place for 1 hour.

Step 4

Divide the dough into 9 even pieces (about 120 grams each), and shape them into balls using your hands. Cover with plastic wrap and let rest for 15 minutes while you make the filling.

Step 5

Make the filling: In a medium bowl, stir together the artichoke hearts, spinach, cream cheese, Parmesan, salt and pepper. Line a baking sheet with parchment paper.

Step 6

Use the palm of your hand to flatten each ball of dough to about 1/2-inch thick and about 4 1/2 to 5 inches wide. Scoop 3 tablespoons of filling into the center. Wrap the dough around the filling and pinch firmly to seal. Use your hands to shape the dough into balls. Repeat with the remaining dough.

Step 7

Transfer rolls seam side down to the prepared baking sheet, spacing them evenly and staggering slightly. Cover with plastic wrap and let rise for 30 to 35 minutes in a warm place.

Step 8

Heat the oven to 375 degrees. In a small bowl, beat the remaining egg. Brush the surface of each roll with the beaten egg and sprinkle generously with sesame seeds. Bake until the rolls are golden-brown, 25 to 30 minutes. (They may spread and touch while baking, which is O.K.)

Step 9

Let cool for 10 to 15 minutes before serving. Wrap leftover rolls tightly in plastic wrap and store at room temperature.