📋 Stuffed Bread Rolls With Veggies And Cheese

Bread Rolls With Spinach And Sun dried Tomatoes basket

📋 Stuffed Bread Rolls With Veggies And Cheese

These stuffed bread rolls can make any boring salad or soup come to life. They are pillowy crumbly dinner rolls filled with spinach, sun-dried tomatoes, gruyere cheese, and pine nuts. They are versatile and can be filled with any other combination of cheese and vegetables. These dinner rolls are a meal by themselves, perfect and simple to make when you want to serve something special to a crowd for a potluck or a picnic.

Course Bread

Cuisine Italian

Keyword bread bun, bread roll, dinner roll

Prep Time 2

Cook Time 30

Total Time 2 30

Servings rolls

Calories 290kcal

Author Laura Tobin

Equipment

Ingredients

For the dough

1 cup milk
¼ cup melted butter
1 fresh eggs
3 ½ cup flour
¼ cup caster sugar
1.5 teaspoon salt
1 pkg yeast 2 tsp

For the filling

10 oz frozen spinach
1 onion
5 oz sun dried tomatoes
1 cup Feta cheese
¼ cup pine nuts optional
2 tablespoon olive oil
1 pinch salt
2 tablespoon butter
1 extra egg for brushing
1 tablespoon milk for the egg wash

US Customary - Metric

Instructions

Prepare the dough

Load the ingredients into the machine. Wet ingredients first and dry ingredients last
1 cup milk, ¼ cup melted butter, 1 fresh eggs, 3 ½ cup flour, ¼ cup caster sugar, 1.5 teaspoon salt, 1 pkg yeast
Set the program for fresh dough (number 10 for Kenwood). The dough will be ready in 1.5 hours.

Prepare the filling

Rinse the sundried tomatoes into boiling water to disinfect
Stir-fry the spinach with one onion until they defrost completely and the water drys out
10 oz frozen spinach, 1 onion, 2 tablespoon olive oil
Add some salt and let it cool down
1 pinch salt
Dry the sundried tomatoes and mince them into small pieces
5 oz sun dried tomatoes
Mix them with the spinach

Prepare the rolls

Butter a baking pan of about 11 in– 28 cm, the base as well as the edges
Dust with flour a large sheet of parchment paper
Roll the dough into a rectangular shape
Brush the top with abundant butter
2 tablespoon butter
Spread the spinach and sun-dried tomatoes.
Crumble the feta cheese on top
1 cup Feta cheese, ¼ cup pine nuts
With the help of the parchment paper, tuck the long side of the dough into a roll to form a long sausage.
Cut the rolled dough into slices
Arrange them in the pan with the curl facing up
Brush the rolls with an egg wash made with egg and milk
1 extra egg for brushing, 1 tablespoon milk
Cover with a kitchen cloth and let them rest for 30 minutes or more

Bake them

Bake them for 30 minutes at 350 F - 180C
Once they are ready, turn them into a bread basket and serve warm

Video

Notes

You can use any filling you like. For more cheese and vegetable ideas, you can read the article: 10 vegetarian pizza topping

If the vegetables for the stuffing are cooked, make sure they are at room temperature before you assemble the rolls

If you do not have a bread machine, you can find the detailed recipe here: Brioche & Bread Rolls’ Dough without a Bread Machine

To give it a golden brown color, brush the rolls with egg wash made with an egg and 2 tablespoon of milk before you let them rise for the second time. Do not brush them after they have risen.

These stuffed bread rolls can be prepared hours ahead and baked 30 minutes before serving them

The hardest part of this recipe is rolling the dough with the stuffing. By laying it over a baking sheet, it will be much easier to roll it mess-free

Nutrition