Stuffed Rolls with Potato, Kale and Mushrooms
Do you ever eat foods where you think, “Oh good lord, *everything* I love is in this one bite?” And when this happens, it feels like the ultimate win, right? This is exactly how I feel about these Stuffed Rolls with Potato, Kale, and Mushroom – some of my favorite foods happily settled inside of a soft, doughy roll with just the crispest of exteriors.
There’s so many wonderful things about the rolls, and not just that it’s a healthy meal (or snack) that comes in it’s own carrying case. It also can be eaten in so many different ways!
- for dinner – I ate mine with a side of soup, though admittedly not a classic combo for all; I excel at eating weird foods all at once
- at lunch – they got popped into to the toaster oven for a quick warm-up
- and even for breakfast! Today I stuffed some scrambled egg in to the air pocket as my tasty post-yoga morning meal
The dough is super easy to make and work with, and while it does overall take a few hours, these rolls are both so tasty and look so good, and I can see bringing them to an office potluck and impressing the pants off of people (because just a wee bit of showing off is sometimes fun, yes?).
I got the idea from NYT Cooking, and that’s where the roll part of the recipe comes from. I wasn’t so crazy about their filling, so I made up my own. Which – it should be mentioned – any of us can/should do. There’s so much opportunity for delicious things to be hidden inside of these rolls – I thought about a squash/chickpea/feta situation, or maybe a spinach/feta mixture? So many opportunities, I hope you try them out, and enjoy!
Stuffed Rolls with Potato, Kale and Mushrooms
for the dough:
- 1 1/4 cup whole milk
- 5 cups/600 grams all-purpose flour
- 1/4 cup/50 grams granulated sugar
- 1 large egg, plus one large egg yolk
- 3 tablespoons/45 grams unsalted butter, at room temperature
- 1 tablespoon instant yeast
- 1 teaspoon kosher salt
for the filling:
- 2 teaspoons oil, divided
- 10 ounces sliced mushrooms
- 2–3 cups baby kale
- 1 large russet potato
- 1/4 cup Greek yogurt
- 1/3 cup milk
- 1/3 cup shredded cheddar cheese
for the top:
- 1 egg
- sesame seeds
- In medium pot, heat the milk over low heat until just warm to the touch (about 95 degrees)
- In the bowl of an electric mixer fitted with the dough hook attachment, combine the flour, sugar, egg and egg yolk, butter, yeast, slat and the warm milk. Mix on low speed for 4 minutes, then increase the speed to medium and mix until smooth, about 2 minutes.
- Transfer the dough to a lightly greased bowl. Cover with plastic wrap and let rise in a warm place for 1 hour.
- While the dough rises, make the filling. Heat the 1 teaspoon oil in a sauté pan and cook the sliced mushrooms until brown and a bit crispy. Remove from heat and set aside. In the same pan, heat the other teaspoon oil and sauté the kale until wilted. Add to mushrooms, then roughly chop both the kale and mushrooms and mix together. Set aside.
- Bring a small pot of water to boiling. Peel and dice the potato, place in water, lower the heat slightly, and cook for about 10 minutes until soft. Drain, place in bowl and smash with a potato masher. Stir in Greek yogurt and milk – adding a bit more or less of each, to preference – then stir in the cheese, kale and mushrooms. Add a bit more salt and pepper, to taste. Set aside. Line a baking sheet with with parchment paper.
- Once the dough has risen for an hour, divide in to 9 even pieces (I weighed the dough, then divided by 9 to make sure they were even!). Shape them into balls using your hands. Cover with plastic wrap and let rest for 15 minutes.
- Use the palm of your hand to flatten each ball of dough to about 1/2 inch thick and about 5 inches wide. Scoop about 3 tablespoons of filling in to the center (again, I weighed my filling so that I’d have even amounts in to each). 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.
- Transfer rolls seam side down to the prepared baking sheet, spacing them evenly and staggering slightly. Cover with plastic wrap and let rise for 30-35 minutes. Preheat oven to 375.
- 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 rolls are golden brown, 25-30 minutes (they may spread and touch while baking, which is just fine!)
- Let cool for 10-15 minutes before serving. Wrap leftover rolls tightly in plastic wrap and store at room temperature.
January 13, 2019
This entry was posted in baking, breads, breakfast, brunch, dinner, side dish, snacks, vegetarian and tagged breads, rolls, vegetarian.