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Spinach and Philadelphia bread rolls

ingredients

servings

8

Type 00 wheat flour

500 oz

Ricotta cheese

125 oz

Corn seed oil

100 oz

Egg, egg white

1 unit

Fresh brewer's yeast

8 oz

Honey

1 teaspoon

Water

1/2 glass

Spinach

50 oz

Salt

2 teaspoons

Bakery products from Italy - Umbria

Spinach and Philadelphia bread rolls

Spinach and Philadelphia bread rolls

vegetarian with gluten with eggs with lactose with good fats

ready in

6 hours

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Spinach and Philadelphia bread rolls

Soft and ready to fill

Spinach and Philadelphia bread rolls step 1

step 1

Combine the ricotta with the egg white, oil and salt and mix well. Add the flour and finally the yeast melted in half a glass of warm water and activated with a teaspoon of honey. Knead well and leave to rise for about 4 hours.

Spinach and Philadelphia bread rolls step 2

step 2

When the dough is leavened, divide it into three parts and spread them separately in the shape of a rectangle. Spread the whipped spinach with a spoon of ricotta between one layer and the other is then spread again the dough. Roll the whole thing up and cut the sandwiches.

Spinach and Philadelphia bread rolls step 3

step 3

Let them rest for about an hour covered with a kitchen towel. Cook at 200g for about 20 minutes.

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