spinach + feta tangzhong swirls
Soft, ultra-pillowy savory rolls made with a high-hydration tangzhong dough, layered with garlicky spinach, feta, mozzarella, and fresh herbs. Finished with a light yogurt cream soak and a whipped feta spread, these rolls are rich, bright, and perfect for brunch, meal prep, or a make-ahead centerpiece.
Ingredients
tangzhong
- 5 tbsp. water
- 5 tbsp. milk (whole or evaporated)
- 3 1/2 tbsp. all-purpose flour
dough
- tangzhong (above)
- 4 cups all-purpose flour (approximate; dough should be very soft/high hydration)
- 2 tsp. salt
- 1 tbsp. instant yeast
- 3/4 cup milk (whole or evaporated)
- 2 eggs
- 6 tbsp. butter (melted & cooled)
filling
- 2-3 tbsp. butter, softened
- 3-4 cloves garlic, minced
- 1-2 cups fresh spinach (cooked down and thoroughly squeezed dry)
- 1 shallot, finely chopped (caramelized)
- 3/4 cup feta cheese, crumbled
- 3/4 cup mozzarella cheese, shredded
- 2 tbsp. fresh dill, chopped
- 1 tbsp. fresh parsley, chopped
- 1 tsp. fresh thyme (or 1/2 tsp. dried)
- salt & pepper to taste
yogurt cream
- 1/2 cup plain Greek yogurt
- 2-3 tbsp. grated cucumber (squeezed dry)
- 1 splash milk or water (as needed, to thin)
- 1 pinch salt
topping
- 1/2 cup parmesan cheese, grated
whipped feta spread
- 4 oz. feta cheese
- 4 oz. cream cheese, softened
- 1 1/2 tbsp. lemon juice
- fresh herbs (dill, parsley, thyme), to taste
- black pepper, to taste
Instructions
make the tangzhong
- In a small saucepan, whisk together the water, milk, and flour over medium heat. Cook, stirring constantly, until it thickens into a paste. Remove from heat and let cool slightly.
make the dough
- In a large bowl, combine tangzhong, flour, salt, yeast, milk, eggs, and melted butter. Mix until a very soft dough forms. It should be quiet wet and sticky, almost difficult to handle. Use a pair of pastry scrapers or a sturdy spoon to bring it together rather than kneading the traditional way.
- Cover and let rise 2-3 hours, until puffy and expanded.
prepare the filling
- Saute the spinach with garlic until just wilted. Cool, then squeeze out as much liquid as possible.
- Caramelize the shallot until soft and lightly golden.
- Mix the herbs together.
- Combine the spinach, shallots, herbs, and cheeses. Season to taste.
shape the rolls
- Turn dough out onto a well-floured surface. Gently roll into a rectangle slightly thicker than for normal cinnamon rolls.
- Spread softened butter evenly over the surface. Distribute the filling evenly across the dough.
- Roll into a log and slice into 3/4" rounds.
second rise
- Place rounds into a greased baking dish and let rise for about 30 minutes, until puffy but not overproofed.
add yogurt cream
- Stir together the yogurt, cucumber, and liquid until it reaches a brushable consistency (similar to heavy cream).
- Brush generously over the tops and allow some to drip between the rolls.
bake
- Sprinkle parmesan over the top and bake at 350°F for 30-35 minutes or until center reaches 185°F and rolls are set and lightly golden. Don't overbake!
make the whipped feta
- While rolls are baking, blend or whip the feta with the cream cheese, lemon juice, herbs, and pepper until smooth and spreadable.
- Let rolls cool slightly, then spread or dollop with whipped feta mixture and sprinkle with fresh herbs before serving.
Notes
Notes:
- Spinach must be very dry or the rolls can become soggy.
- Dough should be extremely soft; resist adding too much extra flour.
- Do not overproof the second rise or the rolls may collapse.
- These are best served warm or at room temperature and may be reheated in the microwave.
- Excellent for meal prep and freeze beautifully, before or after baking.