Savory Rolls with Veggies and Cheese
These savory rolls are packed with gooey cheese, tangy sun-dried tomatoes, and vibrant spinach — a cozy and cheesy treat made for carb-lovers everywhere.
Equipment
- 1 Mixing bowl Large
- 1 Rolling pin
- 1 Baking dish Round
Ingredients
Main ingredients
- 120 ml Milk warm, not hot
- 40 grams Honey
- 1 teaspoon Instant yeast
- 290 grams All-purpose flour
- 0.5 teaspoon Salt
- 1 Egg
- 30 grams Butter soft or melted
- 160 grams Shredded mozzarella or any medium to hard cheese
- 80 grams Sun-dried tomatoes soaked in oil
- 40 grams Fresh spinach
Instructions
Instructions
- Mix warm milk, honey, and yeast in a large bowl. Let sit 5–10 minutes until foamy.
- Add flour, salt, egg, and butter. Mix and knead 5–7 minutes until smooth and elastic dough forms.
- Cover bowl and let dough rise in a warm spot until doubled in size, about 1 hour.
- Preheat oven to 180°C (350°F). Line a baking sheet with parchment paper.
- On a floured surface, roll dough to 1 cm thick rectangle.
- Sprinkle cheese, sun-dried tomatoes, and spinach evenly over dough.
- Roll tightly into a log and cut into 8 equal rolls.
- Place rolls cut side up onto baking tray. Let rise again 15–20 minutes.
- Bake 25–30 minutes or until golden and cheese is bubbling. Cool slightly before serving.
- Store leftovers in an airtight container in the fridge up to 3 days or freeze individually wrapped.
Notes
You can prep the dough ahead and refrigerate overnight. Let rise before baking. Swap spinach with kale for a heartier roll or use cheddar instead of mozzarella for a sharper flavor.