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1
Preheat the oven to 375 degrees F. Place the water and spinach in a saucepan.
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2
Wilt the spinach, pressing down the spinach with the back of a spoon, about 45 seconds.
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3
Drain the spinach, squeezing out the spinach tightly and reserve the liquid.
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4
Pour the liquid into a mixing bowl with 4 tablespoons of the butter.
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5
The butter will melt and cool the liquid to 110 degrees F. Stir in the yeast and dissolve the yeast.
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6
Add the beaten egg, sugar, salt , and black pepper.
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7
Finely chop the spinach and add to the yeast mixture.
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8
Add the flour and mix well with a wooden spoon until the dough comes away from the sides of the bowl.
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9
Using your hands, form the dough into a ball.
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10
Lightly oil a bowl.
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11
Place the dough in the bowl and turn the dough once.
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12
Cover the dough with plastic wrap and place in a warm, draft-free place until the dough doubles in size, about 1 hour.
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13
Butter 6 over-sized muffin tins.
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14
Invert the dough onto a floured surface and punch it down with your fist.
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15
Fold each side in and tuck the ends into the center.
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16
Repeat.
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17
Put the dough, seam side down and divide the dough into 6 six equal portions.
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18
Using your hand, gently roll the dough into a ball.
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19
Place the rolls in the prepared pan.
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20
Sprinkle the rolls with kosher salt and cheese.
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21
Cover and let rise in a warm, draft-free place until in doubles in size, about 1 hour.
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22
Bake the rolls for about 30 minutes, or until golden brown.
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23
Remove from the oven and place on a wire rack to cool before removing from the pan.
