Soft & Fluffy Spinach Pesto Ham Bread Rolls (Potato Dough)

Course: Bread

Cuisine: American

Prep Time: 30

Cook Time: 30

Proof the dough twice:: 2

Total Time: 3

Servings: large rolls

Calories: 443kcal

Author: Marvellina

Soft and fluffy spinach pesto ham bread rolls made with mashed potato dough for extra tenderness. Perfect for breakfast, snacks, or as a savory side.

You will need about 230 grams (1/2 lb) of potato without the skin. Cut into cubes and boil until they are fork-tender. Discard the boiling water and return the potato back to the pan to let them dry out a little bit, about 10 minutes. Then mash with a fork or potato masher until smooth. You will get about 200 grams of mashed potato, a little over and under is fine
Put the mashed potatoes and the rest of the ingredients for the dough in a mixing bowl of a standmixer. Use the hook attachment to stir the mixture so the flour won't fly all over when you start the machine
Start mixing at low speed (speed 2 on KA) to mix all the ingredients for about 2-3 minutes to form a rough dough.
The dough should feel soft and just slightly sticky to the touch. Increase the speed to the next level (speed 4 on KA) and continue kneading until the dough is smooth and soft, this may take about 8-10 minutes. You may need to stop halfway once or twice, and scrape the sides of the bowl so the dough is kneaded properly
When you gently stretch the dough thinly, it won't break easily

Round up the dough and put it in a lightly oiled bowl. Cover the bowl and put it in a warm place, around 82-90 F, and let it ferment until it doubles in volume, about 1 – 1 1/2 hours (this time varies depending on temperature).

While waiting for the dough to proof, you can make the spinach pesto
Put the spinach leaves, garlic powder, nuts, parmesan cheese, salt, and pepper in a blender or in a food processor. Pulse several times while slowly drizzling in the oil. Pulse until all ingredients are finely chopped.
Have a taste and add more salt and pepper if needed. Transfer to a jar and store in the fridge if you are preparing ahead. They can be kept in the fridge for about a week
We need about 3/4 cup of the spinach pesto. So you will have a bit of leftovers.

Grease a 9 x 9 inch baking pan. You can line with parchment paper, perpendicular to each other for easier clean up
Deflate the dough by folding the edge towards the center several times. Transfer to a lightly floured work surface. Cover and let the dough rest for 5 minutes to relax the gluten.
Use your hands to pat the dough out into a 12 x 18 inch rectangle. You can use a rolling pin to do so. Make sure you push out all the air.
Spread the pesto evenly on the surface of the dough, leaving about 1/2-inch along the edges of the dough.
Lay the ham slices evenly over the pesto
Start rolling from the longer side of the dough up. You want to roll it up tight and then pinch the seam shut. Now you have a long log. Place the seam side down
Use a dental floss (preferably unflavored) or a bread knife (serrated knife) to cut into 9 equal pieces. If you want smaller rolls, you can cut into 12.

Place the pieces into the prepared baking pan, leaving some space in between.
Cover with an oiled cling wrap and let the rolls proof again until they are puffy and fill up the pan, about 45 minutes to 1 hour

10 minutes before the end of the proofing time, preheat the oven to 350 F (180 C) for conventional oven. For convection oven, lower the temperature by 20 F /15 C
Brush the rolls with egg wash and sprinkle with more grated Parmesan cheese
Put the pan in the middle rack and bake for 30 minutes for large rolls (if you make 9 rolls), and about 20-25 minutes for smaller rolls (if you make 12 rolls) or until the top is golden brown and the internal temperature at the center of the bread is 190 F (88 C)

Let the rolls cool down for about 5 minutes and then serve them warm or at room temperature