Spinach dinner rolls
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- Khanya Mzongwana
- Make 20 rolls
- Easy
- Meat-free
- 20 minutes, plus 1 hour 20 minutes proving time
- 30 minutes
These are the ultimate cheat’s dinner rolls, and the beauty is that you still get to take all the credit! The spinach purée adds a fun green hue to this already very easy bread recipe.
Ingredients
- 200 g baby spinach
- 1 kg Woolworths vetkoek mix
- 4 plant-based milk of your choice
- salt flakes, optional
- Woolworths avocado oil spread, for serving
Cooking Instructions
1. Preheat the oven to 180°C. Lightly grease a loaf tin with oil. Place the spinach and ¼ cup water in a blender and blitz until smooth. Set aside.
2. Prepare the vetkoek mix according to package instructions, substituting the spinach purée for the water and knead into a dough. Add additional lukewarm water if the mixture is too dry.
3. Place the dough into a glass bowl, cover with a tea towel and set aside to prove until doubled in size. Knock down the dough and, using lightly greased hands, roll the dough into balls and neatly arrange in the baking tin.
4. Brush with the milk and sprinkle with salt flakes. Prove again for another 20 minutes. Bake for 30-50 minutes, or until the rolls are cooked through and golden brown.
Find more midweek bread recipes here
Photographs: Jan ras
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