Iron-Boosting Sun-Dried Tomato Spinach Rolls

February 22, 2021  Online Recipe Guide Avatar

Makes 10 rolls

These rolls are made with spinach and pine nuts, both especially high in iron. The complex flavors and textures of these ingredients create a unique taste.

5-1/2 cups white bread flour
2 envelopes Fleischmann’s RapidRise Yeast
2 tablespoons granulated sugar
2 teaspoons salt
2 teaspoons dried basil
2 teaspoons dried marjoram
2 teaspoons chopped dried rosemary
1 small onion, finely chopped
2 cups half-and-half (heated to 120 to 130º F)
2 tablespoons butter or margarine, melted
1/2 cup cooked baby spinach, squeezed dry
1/4 cup diced sun-dried tomatoes
2 tablespoons pine nuts
1 tablespoon sunflower seed kernels
1 teaspoon grated orange zest
1 teaspoon greated lemon zest
1 cup shredded cheddar cheese

In a large bowl, combine 2 cups flour, undissolved yeast, sugar, salt, dried herbs and the onion. Stir in half-in-half and butter. Add enough remaining flour to make a moderately stiff dough. Knead on lightly flour surface until smooth and elastic, about 8-10 minutes. Cover; let rest for 10 minutes on a lightly floured surface.

Pat dough into a 20-inch strip and flatten slightly. Distribute spinach, sun-dried tomatoes, pine nuts, sunflower seeds, orange zest, and lemon zest evenly, and knead in, adding flour if dough becomes too moist. Divide into 10 pieces and shape into rolls. Place on greased cookie sheets. Cover; let rise in warm draft-free place until doubled in size, about 30 minutes. Sprinkle each with cheese and bake in a pre-heated 375º F oven for 30 minutes or until done. If tops brown too fast, cover loosely with aluminum foil during last 20 minutes.

Nutrition Information
Serving Size 1 Roll (157g)
Servings Per Container 10
Nutrient Amount
Calories 420
Calories from Fat 130
Total Fat 14g
Saturated Fat 8g
Trans Fat 0g
Polyunsaturated Fat 1.5g
Monounsaturated Fat 3.5g
Cholesterol 35mg
Sodium 610mg
Total Carbohydrate 60g
Dietary Fiber 3g
Sugars 5g
Protein 13g


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