Spinach Artichoke Buns

Ingredients

• 1/4 oz Instant Yeast (1 packet (2 1/4 teaspoons))
• 1 cup Whole Milk (warm)
• 2 tablespoons Granulated Sugar
• 3 1/4 cups All Purpose Flour (plus more for kneading)
• 1 teaspoon Salt
• 1/4 cup unsalted Butter (cold and cut into tablespoon slices)
• 2 tablespoons Butter
• 6 ounces Fresh Spinach
• 14 oz Artichoke Hearts (drained and chopped (1 jar))
• 8 ounces Cream Cheese (softened)
• 4 ounces Mozzarella Cheese (shredded (part-skim, low-moisture))
• 1 teaspoon Garlic Powder
• 1/2 teaspoon Onion Powder
• 1/4 cup Butter (melted)
• 3 cloves Garlic (minced)
• 1 teaspoon Sea Salt
• 2 tablespoons Fresh Parsley (chopped)

Instructions

1. 1

   --- Make the Dough ---

2. 2

   Start by proofing the yeast by stirring together the yeast, sugar, and warm milk and letting it sit for 5 minutes. It should get foamy, if it doesn’t then your yeast may be bad, or the milk may have been too hot or too cold, the milk should be luke warm.

3. 3

   Then add in the flour and salt and mix in your stand mixer until the dough gets shaggy, add the slices of cold butter and mix again for about 5 minutes, or until a dough forms.

4. 4

   Knead, or use your bread hook on your stand mixer, for about 10 minutes. To prevent the dough from sticking to the sides of the bowl, keep an eye on the dough while the bread hook does the work and add flour as needed. Or knead by hand, using extra flour as needed.

5. 5

   Form the dough into a ball, flour or lightly oil, the bowl it was mixed in, then place the dough back in the bowl, cover with a clean linen, place in a warm spot, and let rise for 1 hour.

6. 6

   --- Make the Filling ---

7. 7

   While the dough is rising, make the filling by sauteing the spinach in the 2 tablespoons of butter. Once it has been thoroughly cooked, add in the chopped artichokes and continue to cook for another 2-3 minutes. Set aside to cool.

8. 8

   Beat together the softened cream cheese, shredded mozzarella, and the spices until smooth. Then stir in the sauteed vegetables.

9. 9

   --- Assemble the Buns ---

10. 10

    Grease your baking dish with a cooking spray or butter.

11. 11

    Once the dough has risen, it should have just about doubled in size, punch the dough down and then form a rectangle with dough, at least 10 inches by 15 inches, about 1/4 inch thick.

12. 12

    Spread the spinach & artichoke cream cheese filling onto the dough, keeping about 1-2 inches on the edges without the filling.

13. 13

    Roll the dough up at the short end, so that it is a 15 inch long log.

14. 14

    Carefully cut it into spirals by cutting it in half to have 2 logs, then cut each log in half to have 4 logs. Cut each one of those into three sections to make 12 spirals. Then place the spirals into your baking dish and let rise for another hour, or until it doubles in size again.

15. 15

    --- Bake and Make the Topping ---

16. 16

    Preheat your oven to 375℉ and once preheated, bake for about 30-35 minutes, or until golden.

17. 17

    While the buns are baking, make the topping by stirring together the melted butter, minced garlic, sea salt, and freshly chopped parsley.

18. 18

    As soon as the buns come out of the oven, brush the topping on the buns.

19. 19

    Allow to cool slightly and enjoy!