Spinach Brioche Rolls

Cook frozen spinach following package directions; let cool. Thoroughly drain excess liquid from spinach (squeeze out spinach with hands if needed). Combine spinach with Ricotta cheese, Parmesan, egg, green onions, basil and garlic. Mix well; set aside. Divide each loaf into 8 pieces. Divide each piece into one large piece (3/4 of the dough) and one small piece (¼ of the dough). You should end up with 16 large pieces and 16 small pieces. On a lightly floured work surface press one large piece of dough into a 2-inch circle. Fill circle with 1 tablespoon of the spinach-cheese mixture. Gather up the dough around the filling to form a ball and pinch to seal edges. Place in greased mini brioche pan (3½-inches) or muffin pan, seam side down. With index finger, make an indentation in the middle of dough ball about half-way down (be careful not to break through the dough). Take the small piece of dough, roll into ball and place in indentation on top of filled dough. Repeat with remaining dough. Let rise in warm place for approximately 1 hour or until rolls are almost doubled in size. Bake at 375° for 15 minutes, brush with egg wash (1 egg yolk mixed with 1 tablespoon water). Bake an additional 5-10 minutes or until the rolls sound hollow when gently tapped. Serve warm or cold.