Swiss Chard, Artichoke and Cheddar Rolls

Buttery pillows of soft fluffy dough don’t need to be reserved for just cinnamon buns. Say hello to a savoury treat filled with the leafy goodness of Swiss Char, the tang of artichokes and the sharpness of cheddar cheese. These Swiss Chard, Artichoke and Cheddar rolls are seriously delicious.

Swiss Chard, Artichoke and Cheddar Rolls

Dough

• 1 cup milk, warm

• ½ cup butter, cubed

• 2 eggs

• 4 cups flour

• 1 tsp salt

• 1 tbsp sugar

• 8gr dry active yeast

 Filling

• Oil

• 4 cups Swiss Chard, chopped

• 1 shallot, diced

• 1 can of artichokes, drained, chopped

• 1 tbsp lemon juice

• 4 cups sharp white cheddar cheese, grated

• 8 oz cream cheese

• Salt and pepper

Bloom yeast in the warm milk and sugar for 10 minutes until bubbles start to become active.

In a stand mixer, with dough attachment, add eggs, milk and yeast to the bowl. Next add, flour and salt. Slowly start to mix the dough and add butter slowly. Let mix for 5 minutes at low speed. Increase speed and continue to combine until the dough comes together and starts to slap around (~12 minutes). Let rest 1 hour.

While the dough is resting, prepare the filling. Heat a little oil in a pan on medium heat. Add shallots and let sauté until translucent. Add swiss chard, and sauté until wilted. Add artichokes and lemon juice and sauté for another 2 minutes. Remove from heat, let cool and set aside.

Line a baking dish, or pizza pan, with parchment paper.

Roll rested dough out into a large rectangle. Spread cream cheese over the dough, leaving a 1inch board. Spread the swiss chard mixture next and sprinkle with cheddar cheese. Season with salt and pepper. Roll the buns, starting along the long side of the dough. Cut into 12 rolls and place in the parchment paper lined baking dish, or pizza pan. Sprinkle with extra cheddar cheese, if desired. Cover the rolls and rest dough for another 45 minutes.

Preheat the oven to 375°F. Bake for 25-30 minutes, until the tops are golden.