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A round baking dish with baked rolls filled with cheese, sun-dried tomatoes, and cheese. Yellow napkin around the dish. Spinach leaves on the napkin and next to the dish.

Savory rolls with veggies and cheese

4.37
AuthorMilena M
The best and only savory rolls recipe you need to make!
Print Recipe Pin Recipe
Prep Time10 minutes
Cook Time1 hour
Resting time 2 hours
Servings6 rolls

Equipment

  • Stand Mixer
  • Rolling Pin
  • Round Baking Dish

Ingredients
  

  • 120 ml milk, warm, not hot!
  • 40 grams honey
  • 1 teaspoon instant yeast
  • 290 grams all-purpose flour
  • 1/2 teaspoon salt
  • 1 egg
  • 30 grams butter, soft or melted, 2 tablespoons
  • 160 grams shredded mozzarella, or any other medium to hard cheese
  • 80 grams sun-dried tomatoes, from a jar, soaked in oil.
  • 40 grams fresh spinach

Instructions

  1. In the bowl of a stand mixer, add the warm milk and honey. Using a spoon or a silicone spatula, mix until the honey is dissolved. Add the instant yeast and let it sit for a few minutes until it's foamy.
  2. Sift the flour and add the salt. Set aside.
  3. Add the egg and butter to the milk/yeast mixture. Using the dough hook attachment, mix for a minute until all is incorporated.
  4. Start adding the sifted flour a little at a time.
  5. The dough is ready when it's smooth and comes off the side of the bowl. It may be a little sticky, but that's ok.
  6. Grease a bowl with a little bit of oil or butter.
  7. Transfer the dough to the greased bowl, cover it with a towel, and let it sit for about an hour until it doubles or triples in size.
    *If your room is not very warm, a good trick is to put the bowl with the dough on top of another smaller bowl filled with hot water. The steam from the water will warm up the dough and make it rise quicker.
  8. While the dough is rising, grate the cheese. Chop the sun-dried tomatoes and spinach into smaller pieces.
  9. When the dough is ready, transfer it to a floured surface. Using a rolling pin, roll the dough into a 13"x13" (33x33cm) square.
  10. Add the shredded cheese on top of the dough in an even layer. On top, add the sun-dried tomatoes and chopped spinach.
  11. Starting with the side closest to you, lift the edge of the dough and start rolling in, away from you, creating a log (see photos). Seal the edge with a bit of water.
  12. Cut the log into six rolls using a sharp knife.
  13. Transfer them to the greased baking dish. Cover with a towel and let them rest for about an hour.
  14. Preheat the oven to 350F (180C) for the last 30 minutes of resting.
  15. When they are done resting, make an egg wash by whisking one egg with 1 tablespoon of water.
  16. Brush the rolls with the egg wash, top and sides.
  17. Bake on the middle rack for about an hour. When they turn golden brown on top, they are ready.
  18. You can eat them while still hot. If you need to store them, let them cool and keep them in an airtight container.