Spinach & Labneh Rolls Recipe – Wholewheat Dough with Sumac

Last Updated on 5 months ago by Neha Deshmukh

Spinach & Labneh Rolls Recipe – Wholewheat Dough with Sumac

Hey everyone! I’m so excited to share this recipe with you – Spinach & Labneh Rolls. These aren’t your average rolls; they’re a delightful blend of Middle Eastern and Indian flavours, wrapped up in a soft, wholesome wholewheat dough. I first made these for a family get-together and they were gone in minutes! They’re perfect for a snack, a light lunch, or even as part of a festive spread. Let’s get baking!

Why You’ll Love This Recipe

These rolls are seriously addictive. The creamy, tangy labneh filling combined with the earthy spinach and zesty sumac is just… wow. Plus, using wholewheat flour adds a lovely nutty flavour and a bit of extra goodness. They’re surprisingly easy to make, even if you’re not a seasoned baker. And honestly, the aroma while they bake is heavenly!

Ingredients

Here’s what you’ll need to create these delicious rolls:

• 1 ½ cups wholewheat flour (approx. 190g)
• ½ cup all-purpose flour (approx. 60g)
• 2 tbsp milk powder (approx. 14g)
• 1 tsp yeast (approx. 3g)
• ½ tbsp sugar (approx. 8g)
• 1 tsp salt (approx. 6g)
• 1 tbsp olive oil (approx. 15ml)
• 1 large egg
• 200ml lukewarm water (approximate – you might need a little more or less)
• 200g frozen spinach, thawed and really squeezed dry
• 200g labneh (that’s about one standard pack)
• 1 small onion, minced
• 4 tsp sumac
• 1 tbsp paprika powder
• Salt and pepper to taste

Ingredient Notes

Let’s talk ingredients! A few tips to make sure everything comes together perfectly:

• Wholewheat Flour: I love using wholewheat flour for the added fibre and flavour. It gives these rolls a lovely texture. You can find it easily in most supermarkets now.
• Labneh: This is a strained yogurt cheese, super popular in Middle Eastern cuisine. It’s thick, creamy, and slightly tangy. It’s similar to cream cheese but with a fresher flavour. You can usually find it in the international section of larger supermarkets, or at Middle Eastern grocery stores.
• Sumac: Oh, sumac! This is a magical spice. It’s made from dried, ground sumac berries and has a beautiful lemony, tangy flavour. It’s used a lot in Middle Eastern cooking and adds a wonderful brightness to dishes.
• Olive Oil: Don’t skimp on the olive oil! A good quality extra virgin olive oil will really enhance the flavour of the dough.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a large bowl, combine the wholewheat flour, all-purpose flour, milk powder, yeast, sugar, and salt. Give it a good mix.
2. Now, add the egg and olive oil. Slowly pour in the lukewarm water while mixing with your hands or a wooden spoon. You want to form a soft, slightly sticky dough.
3. Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes, until it becomes smooth and elastic.
4. Place the dough in a lightly oiled bowl, turning to coat. Cover with a clean cloth or plastic wrap and let it rise in a warm place for about an hour, or until doubled in size.
5. While the dough is rising, let’s make the filling! In a separate bowl, combine the squeezed spinach, labneh, minced onion, sumac, paprika powder, salt, and pepper. Mix well.
6. Once the dough has risen, gently punch it down to release the air. Roll it out into a large rectangle, about ¼ inch thick.
7. Spread the spinach and labneh filling evenly over the dough, leaving a small border around the edges.
8. Starting from one long edge, tightly roll the dough into a log.
9. Using a sharp knife, cut the log into 12-14 equal pieces.
10. Arrange the rolls on a baking tray lined with parchment paper or lightly oiled. Cover and let them rest for about 30 minutes.
11. Preheat your oven to 180°C (350°F). Bake the rolls for 25-30 minutes, or until they are golden brown. For extra browning, pop them under the grill for 2 minutes, keeping a close eye so they don’t burn!
12. Let the rolls cool on a wire rack before serving.

Expert Tips

• Don’t overwork the dough! Overkneading can make it tough.
• Make sure the spinach is completely squeezed dry. Otherwise, your filling will be watery.
• If your dough is too sticky, add a little more flour, one tablespoon at a time.
• Don’t skip the resting time after cutting the rolls. It helps them hold their shape.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the labneh for a thick vegan cream cheese alternative. There are some great options available now!
• Gluten-Free Adaptation: Use a gluten-free flour blend designed for baking. You might need to adjust the amount of water slightly.
• Spice Level: If you like a little more heat, add a pinch of cayenne pepper or a dash of chilli flakes to the filling. My friend, Priya, loves adding a finely chopped green chilli!
• Festival Adaptation: These rolls are perfect for Eid or Ramadan! They make a lovely snack to break your fast with.

Serving Suggestions

These rolls are delicious served warm, with a side of your favourite dipping sauce. I love them with a simple yogurt dip, a spicy chutney, or even just a drizzle of olive oil. They’re also great with a cup of chai!

Storage Instructions

Leftover rolls can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Reheat them in the oven or microwave before serving.

FAQs

Let’s answer some common questions:

• What is Labneh and where can I find it? Labneh is a strained yogurt cheese, popular in Middle Eastern cuisine. It’s thick, creamy, and tangy. You can find it in the international section of larger supermarkets or at Middle Eastern grocery stores.
• Can I use fresh spinach instead of frozen? Yes, you can! You’ll need about 250g of fresh spinach, wilted and squeezed dry.
• Can I make the dough ahead of time? Absolutely! You can make the dough a day ahead and store it in the refrigerator. Just let it come to room temperature before rolling it out.
• What is Sumac and what does it taste like? Sumac is a spice made from dried sumac berries. It has a lemony, tangy flavour.
• How can I adjust the baking time for different ovens? Every oven is different! Start checking the rolls after 25 minutes. If they’re browning too quickly, lower the temperature slightly.
• Can these rolls be frozen after baking? Yes, you can! Let them cool completely, then wrap them individually in plastic wrap and place them in a freezer-safe bag. They’ll keep for up to 2 months. Reheat in the oven from frozen.

Enjoy these Spinach & Labneh Rolls! I hope they become a favourite in your kitchen too. Let me know how they turn out in the comments below!