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Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough 3/4 cup milk 1 stick butter -- softened 3 whole eggs -- beaten 1 1/2 teaspoons salt 4 tablespoons sugar 4 cups bread flour 2 teaspoons instant yeast Filling 1 bunch chopped spinach -- * see note 1/2 pound mushrooms -- sliced thin, * see note 1/2 pound monterey jack cheese -- grated 1/2 cup Parmesan cheese -- freshly grated 1 tablespoon granulated garlic salt and pepper -- to taste Place all of the ingredients in your machines fully assembled pan (with the exception of those ingredients listed under "add at beep"). Select the basic or white cycle and press start. About 10 minutes after your machine has started kneading the dough you need to open the lid and check the consistency of the dough. The dough should be starting to form a smooth round ball. When you touch the dough with your finger it should be slightly tacky to the touch however no dough should remain on your finger when you pull it away. If you dough it too dry add 1 tbsp. of water at a time (allowing the machine to knead for a minutes or so between additions) until the dough is the proper consistency. If the dough is too wet add 1 tbsp. of flour at a time (allowing the machine to knead for a minute or so between additions) until the dough is the proper consistency. These types of adjustments are not unusual and don't mean there is something wrong with the recipe. If this recipe has "add at beep" ingredients you need to either turn on the add ingredients beep function, choose your machines cycle that has an add ingredients beep or if your machine has neither of these you need to add these ingredients during the last 10 minutes of your machines final kneading cycle. After the machine has beeped to indicate the dough is done, remove from the pan to a floured work surface. Roll the dough out to a rectangle. The dough should be about 1/2 to 3/4 of an inch thick. You may need to let it rest for 10 to 15 minutes, to stop it from springing back. Once the dough is rolled out brush on some soft butter (not melted), then spread the spinach on, then the mushrooms followed by the cheeses and the seasonings. Make sure to leave a 1/2 inch untopped space at one end. Now taking the topped end, start to roll up the dough and topping like you would for cinnamon rolls. Make sure that the 1/2 inch of untopped dough is the last to be rolled up. Moisten the 1/2 inch strip with a bit of water and finish rolling. You should now have a rather large log. Slice the log into rolls of the size you want. Place them in greased baking dish next to each other. You may need to use two dishes, depending on how may you have. I like to make mine big. Once all of the rolls are in the pan(s), place in a preheated 400 degree oven for 40 minutes or until they are golden brown. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 370 Calories; 17g Fat (41.1% calories from fat); 14g Protein; 40g Carbohydrate; 1g Dietary Fiber; 89mg Cholesterol; 534mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 2 1/2 Fat; 1/2 Other Carbohydrates. NOTES : The spinach should be fresh and not frozen or canned. Remove the stems and wash and drain well. The mushrooms should be fresh and not canned. Wash and drain well.