Fluffy herby cheese rolls (Printable)
Golden, fluffy rolls filled with herby cheese and spinach, ideal as a snack or side dish.
# What You'll Need:
→ Dough
01 - 2 1/4 cups all-purpose flour
02 - 1 packet (7 g) instant yeast
03 - 1 tablespoon sugar
04 - 1/2 teaspoon salt
05 - 3/4 cup warm milk
06 - 2 tablespoons olive oil
→ Filling
07 - 1 cup baby spinach, finely chopped
08 - 3/4 cup shredded mozzarella cheese
09 - 1/2 cup crumbled feta cheese
10 - 2 tablespoons chopped fresh parsley
11 - 1 clove garlic, minced
12 - 1/4 teaspoon ground black pepper
→ Topping
13 - 1 egg, beaten (for egg wash)
14 - 1 tablespoon sesame seeds (optional)
# Directions:
01 - Combine flour, instant yeast, sugar, and salt in a large bowl. Add warm milk and olive oil, then mix and knead for 5 to 7 minutes until a soft, elastic dough forms. Cover and let rise in a warm place for 45 minutes until doubled in size.
02 - Preheat the oven to 375°F. Line a baking sheet with parchment paper.
03 - In a medium bowl, combine spinach, mozzarella, feta, parsley, garlic, and black pepper until evenly mixed.
04 - On a lightly floured surface, roll the dough into a 10 x 14-inch rectangle. Spread the filling evenly over the dough, leaving a 1/2-inch border.
05 - Starting from the long edge, roll the dough tightly into a log. Pinch the seam to seal, then slice into 12 equal pieces.
06 - Place rolls cut side up on the prepared baking sheet. Brush tops with beaten egg and sprinkle with sesame seeds if desired.
07 - Bake for 20 to 25 minutes until golden brown. Allow to cool slightly before serving.
# Cooking Tips:
01 -
- They taste restaurant-quality but come together faster than ordering delivery.
- The filling stays moist and flavorful thanks to the spinach-cheese balance, never dry or bland.
- You can make them ahead, freeze them, and pop them in the oven whenever you need an impressive appetizer or snack.
02 -
- If your milk is too hot, you'll kill the yeast; too cool, and nothing rises, so invest thirty seconds in a thermometer or test with your inner wrist like you're checking a baby's bath.
- Don't overfill your rolls or the cheese leaks out during baking, creating a delicious mess on the pan but less filling in each bite.
- Frozen spinach works in a pinch, but squeeze it until your hands hurt because even a little moisture makes the filling watery and the rolls gummy.
03 -
- Brush the rolls with melted garlic butter instead of egg wash for a savory, aromatic crust that makes them feel more indulgent.
- Let your dough rise somewhere genuinely warm, like inside a turned-off oven with the light on, because a slow cold rise actually develops better flavor even if it takes longer.