How to make
Warm the milk in a bowl. Add the crushed yeast, one teaspoon of sugar and one tablespoon of flour. Leave the liquid in a warm place until it activates.
In another bowl, sift the flour. Discard the frothy liquid and add two tablespoons of olive oil. Start kneading and when the dough forms, add the salt. NEVER in advance!
Continue kneading until you have a smooth and elastic dough. Form it into a ball, place in a bowl and spread it with olive oil to prevent it from drying out.
Cover the bowl with a piece of plastic wrap and a towel. Leave it in a warm place until the dough has doubled in size.
Meanwhile, prepare the filling. Heat 3-4 tbsp. olive oil in a pan. Add a clove of garlic and fry until golden.
Take out the garlic and add the flavored olive oil, cut the bacon into strips or cubes - whatever you like. If the bacon is fresh, fry until golden, if it is smoked for 2-3 min.
Add the chopped raw spinach and mix. Cover the pot and stew over low heat until the spinach softens, or about 5-6 minutes.
Remove the pan from the heat and cool the filling.
Take out the risen dough and place it onto a floured surface. Cut about 100 pieces from it. Roll each one into a strip about 10″ (25 cm) long and about 4″ (10 cm) wide. In the middle, lengthwise, put some of the filling.
Wrap the strip into a roll and then shape the rolls. Arrange the rolls spaced apart on a baking sheet lined with baking paper. Cover with a towel and leave them for 30 minutes to relax.
Beat one egg yolk with two tablespoons of olive oil and two tablespoons of milk. Spread the spinach and bacon rolls. If desired, you could sprinkle them with a mix of seeds.
Bake at 360°F (180°C) in a preheated oven until nicely browned. Remove the baked rolls and place them onto a wire rack and leave them to cool.
If you want them to stay soft, store them covered well with a cotton cloth.
Enjoy!
