I have made this Savory Rolls recipe many times, and every time I make it I love it more and more. It’s great for breakfast, or on the go, afternoon snack, or substitute as bread to your meal. I particularly like the flavor of the sun-dried tomatoes. Since they are dried the flavor is concentrated with makes everything so much yummier. Combined with cheese and a little bit of spinach, it’s just perfection!
Making the dough itself is not complicated. First I combine the warm milk with honey and yeast. Let it sit for a few minutes so the yeast can activate and bubble up. Then I add the egg, flour, and butter. Mix it till it forms a dough. Let it rise for about an hour. Then I roll it, fill it, and bake it. That’s a quick explanation. Now, let me show you in more detail.
Note: For exact measurements and detailed instructions see the recipe card below.
Tips for making the Savory Rolls.
- First, I start by adding the honey into the warm milk. Mix till it’s dissolved. Then add the instant yeast. Just make sure the milk is not hot or you will kill the yeast. The best way to check is by dipping your finger into the milk, if it doesn’t feel hot then it’s safe for you to add the yeast. Let it sit for few minutes till it bubbles up, which means the yeast is fresh and alive.
- I use a stand mixer to make the dough, but if you don’t have one you can use a hand mixer with the dough hook attached. Or you can just do it by hand. You can mix everything in one bowl. To the activated yeast add the egg and soft or melted butter. Mix for a little till everything is combined. Then start adding the flour a little at a time. Once it becomes smooth and comes off the sides of the bowl it ready.
- Grease a bowl with a little bit of oil or butter and transfer the dough into the bowl. Cover and let it rise for about an hour or so. Depending on the room temperature it may rise quicker or slower.
- Once the dough has risen transfer to a floured surface and roll the dough into about 13″x13″(33x33cm) square. Add the cheese on top, sun-dried tomatoes, and spinach. To roll it, lift the side closest to you and start folding and rolling. Cut into six pieces and transfer to a baking dish greased with oil or butter. Cover and let it sit for about an hour. Before baking brush each roll with egg wash, for a beautiful shiny look.
- As I mentioned in the beginning I really like sun-dried tomatoes. You can find them in two ways. One is in a jar soaked in oil and the other type is just dried without being submerged in liquid. I usually use the ones that come in a jar. And since they are already plumped and moist, I don’t have to soak them, as I would have to do if they were plain dry. Use either one you have, but if you use the ones that are just dry, make sure you soak them in hot water for a few minutes before you add them to the roll. That way they will not be as hard, but soft and plump.
- For cheese options, you can use pretty much any medium hardness cheese. Anything you can grate, not too soft and not too hard. I usually use low moisture Mozzarella or Cheddar type. But you can also combine different cheeses, which will be also great.
- When I’m adding the spinach to the Savory Rolls I like to chop it into smaller pieces. I find by doing that, when it’s time to cut them into individual pieces, I don’t have spinach leaves falling out from the inside. Also, when I usually make rolls like this, I like to use a sewing thread to cut each piece as it keeps the shape very well without squishing it. But because I am using sundried tomatoes and spinach, using a thread will make more mess than help in this case. So what I do is just use a very sharp knife and it works just fine,(as you can see on the images).
I am very excited about this Savory Rolls recipe. It is truly amazing!!! You have to give it try, and thank me later. They are soooo soft like a cloud, cheesy and so delicious, I’m drooling just thinking about it.
Once you are done enjoying these incredible Savory Rolls and are craving something sweet, I have a few suggestions you might like:
COCONUT ALMOND AND DULCE DE LECHE COOKIES – they are super easy to make, crunchy, chewy, low in sugar, and the perfect sweet snack.
THE BEST EASY CHOCOLATE BANANA BREAD – and if you are a chocolate lover, you have to try this recipe! It’s soo, so good. Tender, chocolaty, and perfect to satisfy any sweet craving.
Well, that’s it from me, my dear reader. I hope you try this recipe and I guaranty you will make it again!
*This post contains affiliate links, meaning I get a commission if you decide to make a purchase through my links, at no cost to you.
Savory Rolls with Veggies and Cheese
- Stand Mixer
- Rolling Pin
- Round Baking Dish
- 120 ml Milk Warm, not hot!
- 40 g Honey
- 1 t Instant Yeast
- 290 g AP Flour
- 1/2 t Salt
- 1 Egg
- 30 g Butter Soft or melted, 2 tbsp
- 160 g Shredded Mozarella Or any other medium-hard cheese
- 80 g Sun-dried Tomatoes From a jar, soaked in oil.
- 40 g Fresh Spinach
- In the bowl of a stand mixer add the warm milk and honey. Using a spoon or a silicone spatula mix till the honey is dissolved. Add the instant yeast and let it sit for a few minutes till it's foamy.
- Sift the flour and add the salt. Set aside.
- Add the egg and butter to the milk/yeast mixture. Using the dough hook attachment mix for a minute till all is incorporated.
- Start adding the sifted flour a little at a time.
- 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.
- Grease a bowl with a little bit of oil or butter.
- Transfer the dough to the greased bowl, cover with a towel and let it sit for about an hour till double or triple the size. *If your room is not very warm, a good trick is to put the boul 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.
- While the dough is rising grate the cheese. Chop the sun-dried tomatoes and spinach into smaller pieces.
- When the dough is ready transfer it to a floured surface. Using a rolling pin roll the dough into a 13"x13"(33x33cm) square.
- Add the shredded cheese on top of the dough in an even layer. On top add the sun-dried tomatoes and chopped spinach.
- 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.
- Cut the log into six rolls using a sharp knife.
- Transfer them into the greased baking dish. Cover with a towel and let them rest for about an hour.
- Pre-heat the oven for the last 30 minutes of resting.
- When they are done resting make an egg wash by whisking one egg with 1tbsp of water.
- Brush the rolls with the egg wash, top and sides.
- Bake on the middle rack for about an hour. When they turn golden brown on top, they are ready.
- You can eat them while still hot. If you need to store them, let them cool and keep them in an airtight container.