These golden, yeast‑raised rolls are a delightful fusion of soft, pillowy dough and a savory spinach‑cheese filling that showcases the best of homemade baking. Each roll begins with a rich dough made tender by the addition of milk, butter, and a hint of sugar, then rises to perfection courtesy of fresh yeast. Once shaped into individual balls, the dough is brushed with melted butter before being nestled around a fragrant filling of lightly sautéed spinach, caramelized onions, garlic, and a melty blend of grated cheese seasoned with salt, pepper, and a touch of chili powder. After a second rise, the rolls are glazed with egg yolk, crowned with extra cheese, cherry tomato halves, and pepperoni slices, then baked until the tops are glossy and golden. The result is an eye‑catching tray of soft‑centered, flavorful rolls that make a stunning appetizer, snack, or accompaniment to soups and salads.
Preparation and Cook Time
Prep Time: 30 minutes (plus 1 hour rising)
Cook Time: 25 minutes
Total Time: 1 hour 55 minutes
Yield
Makes 12–14 stuffed rolls, depending on size.
Cuisine
European‑inspired comfort baking with Mediterranean flavors.
Ingredients
For the Dough
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400 ml lukewarm milk
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1 large egg, room temperature
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125 g soft unsalted butter, plus extra for brushing
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2 Tbsp granulated sugar
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1 cube (42 g) fresh yeast, crumbled
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1 tsp fine salt
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Approx. 750 g all‑purpose flour, plus more for dusting
For the Filling
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1 kg fresh spinach leaves, washed and chopped
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1 large onion, finely diced
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2 cloves garlic, minced
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150 g grated cheese (such as mozzarella or a mild cheddar)
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Salt, to taste
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Freshly ground black pepper, to taste
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¼ tsp chili powder (optional, adjust to preference)
For Assembly and Topping
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1 egg yolk, lightly beaten for brushing
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Grated cheese, for sprinkling
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Cherry tomatoes, halved, for decoration
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Pepperoni slices, for decoration
Directions
Begin by activating the yeast. In a small bowl, combine lukewarm milk (ideally between 35–38 °C) with the sugar and crumbled fresh yeast. Stir gently and let sit for five to ten minutes until foamy. Meanwhile, in the bowl of a stand mixer fitted with a dough hook—or in a large mixing bowl if kneading by hand—combine the flour and salt. Add the softened butter, the beaten egg, and the milk‑yeast mixture. Mix on low speed until a shaggy dough forms, then increase to medium speed and knead for eight to ten minutes until the dough is smooth, elastic, and slightly tacky but not sticky. If too wet, add flour by the tablespoon; if too dry, add a splash of milk. Transfer the dough to a lightly oiled bowl, cover with plastic wrap or a damp cloth, and let rise in a warm draft‑free spot until doubled in size, about 60 minutes.
While the dough rises, prepare the filling. Heat a tablespoon of butter or oil in a wide skillet over medium heat. Add the diced onion and cook until soft and translucent, about five minutes. Stir in the minced garlic and cook for one more minute, until fragrant. Add the chopped spinach in batches, stirring until just wilted, then remove from heat. Season with salt, pepper, and chili powder, and allow the mixture to cool slightly. Stir in the grated cheese until evenly distributed; this helps the filling bind and prevents the rolls from becoming soggy. Set aside.
Once the dough has doubled, punch it down gently to release trapped air. Turn it onto a lightly floured surface and divide into 12–14 equal portions, depending on how large you prefer your rolls. Roll each portion into a smooth ball, then flatten into a disk with your palm. Place a heaping tablespoon of the spinach‑cheese filling in the center of each disk, then bring the edges up and around to seal the filling completely, pinching the seams together. Place each filled ball seam‑side down on a parchment‑lined baking sheet, spacing them about two finger‑widths apart. Brush the tops lightly with melted butter, then cover loosely with a clean kitchen towel and allow to proof for 20–30 minutes, until puffy.
Preheat the oven to 180 °C (350 °F). Brush each roll gently with beaten egg yolk, then sprinkle additional grated cheese over the tops. Arrange cherry tomato halves and pepperoni slices decoratively atop each roll, pressing down lightly so they adhere. Bake in the center of the oven for 20–25 minutes, rotating the pan halfway through for even color, until the rolls are golden brown and the cheese is bubbly. Remove from oven and let cool for five minutes before serving to allow the flavors to settle.
Nutritional Information
Per roll (approximate): Calories 320 kcal, Protein 10 g, Carbohydrates 34 g, Fat 15 g (with 8 g saturated), Fiber 2 g, Sodium 380 mg. Values may vary based on exact ingredient brands and roll size.
Origin and Popularity
Stuffed yeast rolls trace their roots to many European baking traditions where enriched doughs are filled with savory or sweet fillings. In Eastern Europe, pirozhki and kulich feature similar techniques, while Italian panzerotti and calzoni showcase pocket‑style fillings. The concept of layering dough around a flavorful center has endured because it allows for creativity—fillings range from meats and vegetables to cheeses and fruits. In Mediterranean cuisine, spinach and cheese combinations (as in Greek spanakopita) are beloved, and these rolls borrow that flavor profile while presenting it in a format reminiscent of dinner rolls. Over time, home bakers and artisan bakeries worldwide have embraced stuffed rolls for their portability, visual appeal, and satisfying blend of textures.
Reasons to Love It
Each roll delivers a soft, pillowy exterior that yields to a warm, cheesy, spinach‑packed center. The method is forgiving: dough can be made by hand or machine, proofs can be timed to fit a busy schedule, and fillings can be customized. These rolls are perfect for gatherings because they look impressive, feed a crowd easily, and hold up well at room temperature. They also freeze beautifully—simply bake ahead, cool completely, and freeze individually. On the day of serving, reheat in a low oven until warmed through and crisp-topped.
Health Benefits
Spinach is rich in vitamins A, C, and K, as well as iron, folate, and antioxidants that support immune health and circulation. Garlic offers anti‑inflammatory and antimicrobial properties, while onions provide flavonoids linked to heart health. Using fresh yeast and minimal sugar keeps the rolls light, and incorporating dairy in the form of cheese and milk delivers calcium and high‑quality protein. When balanced with whole‑grain flour and served alongside a salad, these rolls can fit into a wholesome, nutrient‑diverse meal plan.
Serving Suggestions
Serve these rolls warm alongside a bowl of tomato basil soup or creamy pumpkin soup for a cozy autumn meal. They also pair beautifully with Mediterranean dips such as tzatziki, baba ganoush, or hummus. For brunch, arrange on a platter with sliced cured meats and fresh fruit. They make an excellent portable snack for picnics or school lunches—simply wrap individually and refrigerate until needed. Accompany with a lightly dressed arugula salad to add peppery freshness and balance the richness of the cheese.
Cooking Tips
Ensure the milk is just lukewarm when dissolving yeast—too hot and it kills the yeast, too cold and activation slows. Knead the dough until it passes the “windowpane test,” where a thin dough film stretches without tearing. Squeeze excess moisture from wilted spinach if it seems very wet; this prevents sogginess. When sealing the rolls, press seams firmly and place them seam‑side down to reduce leakage. For an extra glossy finish, brush with egg wash again five minutes into baking. Rotate the baking sheet mid‑bake to avoid hot spots in your oven.
Variations
Swap the spinach‑cheese filling for mushrooms and Gruyère, caramelized onions with goat cheese, or cooked Italian sausage with roasted peppers. Make a sweet version by filling with cinnamon sugar and raisins, or raspberry jam and cream cheese. For a whole‑wheat twist, replace half the flour with whole‑wheat flour and increase milk slightly. Add chopped olives, sun‑dried tomatoes, or pesto for additional Mediterranean flair. To cater to dietary restrictions, use gluten‑free flour blends and dairy‑free cheese alternatives.
Conclusion
Spinach and Cheese Stuffed Yeast Rolls are an irresistible combination of soft, buttery dough and savory filling that appeal to home cooks and guests alike. Their versatile nature—ready for sweet or savory fillings, adaptable to dietary needs, and perfect for freezing—ensures they become a staple in your baking repertoire. Whether you’re hosting a brunch, packing lunchboxes, or seeking a hands‑on weekend baking project, these rolls deliver irresistible flavor, gratifying aroma, and the comforting satisfaction of homemade yeast bread.
Frequently Asked Questions
1. Can I use active dry yeast instead of fresh yeast? Yes—use 1/3 the amount (about 14 g active dry) and proof it in the milk for 10 minutes until bubbly.
2. How do I prevent a soggy bottom? Make sure to drain spinach thoroughly and avoid overfilling dough with wet ingredients.
3. Can I prepare the dough ahead? You can refrigerate the risen dough for up to 12 hours; bring to room temperature before shaping.
4. How do I store leftovers? Keep in an airtight container at room temperature for two days or freeze for up to one month.
5. What cheese melts best? Mozzarella, fontina, or young cheddar all melt beautifully without releasing excess oil.
6. Why did my rolls collapse? Likely overproofing—keep an eye on the dough during the second rise to avoid deflating.
7. Can I skip the sugar? Sugar helps feed the yeast and enriches the dough; you can reduce it to 1 Tbsp but not eliminate fully.
8. How do I make them vegan? Replace milk with plant‑based milk, butter with vegan butter, egg with flax “egg,” and choose vegan cheese.
9. Is there a no‑knead version? Yes—combine ingredients, stir until combined, let rest overnight, then shape and bake the next day.
10. Can I bake these in a loaf pan? Absolutely—arrange the filled dough balls in a greased loaf pan for pull‑apart spinach‑cheese bread.