I have made this savory roll recipe many times, and every time I make it, I love it more and more. It’s great for breakfast, on the go, as an afternoon snack, or as a substitute for bread with your meal. I particularly like the flavor of the sun-dried tomatoes. Since they are dried, the flavor is concentrated, which makes everything so much yummier. Mixed with cheese and a little bit of spinach, it’s just perfection!

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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.

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 until 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.

How to make these savory rolls?

Note: For exact measurements, see the recipe card below.

Ingredients for baking. A small bowl with milk, large glass bowl with shredded cheese, one egg, small glass ramekin with two cubes of butter, measuring spoon with yeast, a bowl with sun-dried tomatoes, a small glass ramekin with honey, and a large glass bowl with flour. — Ingredients.

A hand holding a small glass plate and pouring honey into a small bowl with milk. — Ingredients.

First, I start by adding the honey to the warm milk. Mix until 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 a few minutes until 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 until 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’s 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.

Square shaped dough topped with shredded cheese. — Roll the dough into a square. Top with cheese.

Square shaped dough topped with shredded cheese and sun-dried tomato pieces. — Roll the dough into a square. Top with cheese.

Once the dough has risen, transfer it 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.

Two hands rolling a dough filled with cheese, sun-dried tomatoes, and chopped fresh spinach. — Roll the dough with the filling into a log.

Raw dough roll with three rolls cut out of it filled with cheese, sun-dried tomatoes, and spinach. A knife next to the roll. — Roll the dough with the filling into a log.

A round baking dish filled with raw savory rolls filled with cheese, sun-dried tomatoes, and spinach. A hand holding a pastry brush and applying egg over the rolls. — Brush each roll with egg.

Round baking dish with baked savory rolls filled with sun-dried tomatoes, spinach and cheese. — Brush each roll with egg.

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 to hard cheese. Anything you can grate, not too soft and not too hard. I usually use low-moisture mozzarella or cheddar. But you can also combine different cheeses, which will also be great.

When I’m adding the spinach to the savory rolls, I like to chop it into smaller pieces. I find that 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 in the images).

I am very excited about this savory roll recipe. It is truly amazing! You have to give it a try and thank me later. They are soooo soft, like a cloud, cheesy, and so delicious, I’m drooling just thinking about it.

More recipes to try!

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.

Let’s connect!

I would love to connect with you! Let me know if you try this recipe, and please leave a star review ⭐️⭐️⭐️⭐️⭐️ for others to see. This helps people find the recipe.

You can also tag me on Instagram, I would love to see your creations. Pin this recipe to your Pinterest board so you can always find it, and follow me there for more recipes like this.

A round baking dish with baked rolls filled with cheese, sun-dried tomatoes, and cheese. Plate with one roll broken into pieces. Yellow napkin next to the plate. Spinach leaves between the dishes.

A round baking dish with baked rolls filled with cheese, sun-dried tomatoes, and cheese. One of the rolls is on it's side showing the texture. Yellow napkin around the dish. Spinach leaves on the napkin and next to the dish.

Savory rolls with veggies and cheese

4.37

Milena M

The best and only savory rolls recipe you need to make!

Print Recipe Pin Recipe

Resting time 2

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

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.
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 until 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 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.
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 to the greased baking dish. Cover with a towel and let them rest for about an hour.
Preheat the oven to 350F (180C) for the last 30 minutes of resting.
When they are done resting, make an egg wash by whisking one egg with 1 tablespoon 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.

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Savory rolls with veggies and cheese