Chevre, Onion & Spinach Stuffed Rolls

• FOR THE DOUGH:
• 3 cups Unbleached All-purpose Flour
• 3/4 cups Whole Wheat Flour
• 1-1/2 teaspoon Salt
• 1-1/3 cup Warm Water (about 115 F)
• 1 Tablespoon Granulated Sugar
• 2-1/4 teaspoons Active Dry Yeast
• 3 Tablespoons Olive Oil Plus Extra For Greasing Surfaces
• FOR THE FILLING:
• 1 Tablespoon Unsalted Butter
• 1 Medium Vidalia Onion, Halved And Sliced
• 1 bunch Spinach, Stems Removed
• 2 ounces, weight Goat Cheese
• 1 whole Egg, Beaten With The Below Amount Of Water, For The Egg Wash
• 1 Tablespoon Water
• Red Pepper Flakes
• Coarse Sea Salt
• Fresh Grated Parmesan Cheese
• Pizza Sauce, For Dipping (optional)

1. In a large bowl or the bowl of a stand mixer, whisk together flours and salt. Make a well in the center of the dry ingredients and add water, sugar and yeast. Let the mixture stand until yeast is foamy, about 5 minutes. Add olive oil and mix until just combined.
2. Knead dough on a lightly floured surface, adding more flour as needed until dough is smooth and elastic, about 10 minutes. Or, knead dough with dough hook in stand mixer, adding more flour as needed until dough pulls away from sides of the bowl and is smooth and elastic, about 5 minutes.
3. Shape dough into a ball and place in a large bowl. Top with a bit of olive oil and roll to coat. Cover bowl with plastic wrap and let it rise until doubled, about 1 hour.
4. Meanwhile, make the filling: Heat a large skillet over medium heat. Add butter, then add onion. Cook onion until caramelized, about 15 minutes. Add spinach and cook until just wilted. Remove from heat and place in a bowl. Stir in goat cheese. Place mixture on a cutting board and chop roughly. Return to bowl and set aside.
5. Preheat oven to 400 F and lightly grease a 9-by-13-inch casserole dish; set aside.
6. When dough is doubled, punch it down, remove it from the bowl and roll it out on a lightly floured surface into a large rectangle, about 12 by 15 inches.
7. Divide dough into 15 rectangles. Top the center of each rectangle with a generous tablespoon or so of filling (be sure to use all the filling). Lift up the four corners of each piece of dough over the filling and pinch to secure. Lift remaining edges and pinch to seal the dough completely around the filling. Place rolls seam-side down in prepared casserole dish.
8. Combine the egg and water in a small bowl. Brush rolls with egg wash and sprinkle the tops with red pepper flakes and sea salt to taste. Bake until rolls are a deep golden brown, about 15-20 minutes.
9. Remove rolls from oven and sprinkle lightly with grated Parmesan cheese. Return to oven to melt cheese, about 2-3 minutes. Remove from oven and serve warm with pizza sauce, if desired.

flour, whole wheat flour, salt, water, sugar, active dry yeast, olive oil, filling, butter, vidalia onion, cheese, egg, water, red pepper, salt, parmesan cheese, pizza sauce

Taken from tastykitchen.com/recipes/breads/chevre-onion-spinach-stuffed-rolls/ (may not work)