Savory Rolls with Cheese Spinach

My sister brought these rolls to a potluck last spring, and I watched them disappear in minutes while people kept asking for the recipe. She'd made them almost by accident, experimenting with leftover spinach and cheese on a lazy Sunday afternoon. When I finally got her to teach me, I realized how forgiving the dough is, and how the warm, herby filling transforms something simple into something people actually fight over. Now I make them whenever I need to feel like I've done something impressive without spending hours in the kitchen.

I made a triple batch for my cousin's baby shower, and my aunt stood by the kitchen counter eating them straight from the cooling rack, declaring they were better than the expensive appetizers from the catering place. That moment—when someone forgets to be polite because the food is too good—is when you know you've nailed something. It's become our family's shorthand for a recipe worth keeping.

Ingredients

• All-purpose flour (2 1/4 cups): The foundation that gives you that tender, pillowy texture—don't skip the kneading, because that's where the magic happens.
• Instant yeast (1 packet): Make sure it's fresh and your milk is actually warm, not hot, or you'll kill the yeast before it has a chance to do its job.
• Sugar (1 tbsp) and salt (1/2 tsp): These wake up the yeast and bring out the savory notes in the filling.
• Warm milk (3/4 cup) and olive oil (2 tbsp): They create a dough that's soft and easy to work with, never dry or crumbly.
• Baby spinach (1 cup, finely chopped): The finer you chop it, the more evenly it distributes through the filling and the better it cooks down.
• Mozzarella (3/4 cup) and feta (1/2 cup): This combination is intentional—the mozzarella melts and holds everything together while the feta adds a salty, tangy punch.
• Fresh parsley (2 tbsp), minced garlic (1 clove), and black pepper (1/4 tsp): These season the filling without overwhelming it, letting the cheese shine.
• Egg wash and sesame seeds: The egg wash creates that golden, glossy finish, and the sesame seeds add a subtle nuttiness and visual appeal.

Instructions

Mix and knead your dough:

Combine flour, yeast, sugar, and salt in a large bowl, then add the warm milk and olive oil. Mix until everything comes together, then knead for 5 to 7 minutes—you'll feel the dough shift from sticky to smooth and elastic under your hands. It should feel alive, almost like it's pushing back when you press it.

Let it rise and wake up:

Cover the bowl and set it somewhere warm for 45 minutes until it's visibly doubled in size. Your kitchen will smell like bread, which is never a bad thing. While it rises, preheat your oven to 375°F and line a baking sheet with parchment paper.

Make the filling:

Combine the spinach, mozzarella, feta, parsley, garlic, and black pepper in a bowl and stir until everything is evenly mixed. Taste a tiny pinch if you want—it should taste boldly herby and salty, because it'll mellow out once it's baked inside the dough.

Roll and fill:

Turn your dough out onto a lightly floured surface and gently roll it into a 10 by 14 inch rectangle. Spread the filling evenly over the dough, leaving a half-inch border around the edges so the filling doesn't squeeze out when you roll. Starting from one of the long sides, roll the dough up tightly like you're making a log, then pinch the seam to seal it.

Cut and arrange:

Using a sharp knife, slice the log into 12 equal pieces and place them cut side up on your prepared baking sheet. They'll look almost like little spirals, which is exactly what you want.

Egg wash and bake:

Brush each roll with beaten egg, sprinkle with sesame seeds if you're using them, and bake for 20 to 25 minutes until they're golden brown and your kitchen smells incredible. Let them cool for a few minutes before serving so the filling sets slightly.

Save

My neighbor texted me asking for these after I'd given her a couple, and we ended up trading—her homemade hummus for batches of rolls every other week. It's one of those recipes that became a quiet friendship moment, the kind where you realize food is just an excuse to stay connected. Now whenever I make them, I think of her kitchen and the simple joy of trading homemade things.

Flavor Variations to Try

These rolls are a blank canvas, and I've learned that's their greatest strength. Sun-dried tomatoes add a concentrated, tangy depth, while pitted olives bring a briny sophistication that feels Mediterranean. I've also swapped the feta for sharp goat cheese when I wanted something tangier, or added a pinch of red pepper flakes for heat. The filling is forgiving enough to handle your experiments—just keep the ratio of wet to dry ingredients roughly the same so the dough doesn't get soggy.

Make Ahead and Freezing

You can prep these rolls up to the point of baking, refrigerate them overnight, and bake them the next morning—the dough actually develops more flavor if it rises slowly in the cold. They also freeze beautifully after baking; wrap them well and reheat in a 350°F oven for about 10 minutes until they're warm through. I've pulled frozen rolls out more times than I can count when unexpected guests showed up, and no one ever suspects they weren't just made.

Serving and Pairing Ideas

These rolls feel at home almost anywhere—I've served them as a fancy appetizer at dinner parties, packed them for picnics, offered them as a snack with coffee, and even brought them to potlucks where they've outshined main dishes. They pair beautifully with a simple tomato soup, creamy butternut squash soup, or even just a tangy yogurt dip. For a more casual vibe, they're perfect alongside a big green salad or as part of a mezze board with olives, hummus, and fresh vegetables.

• They're best eaten within a couple of hours of baking, while they still have that fluffy warmth.
• If you're making them for a crowd, doubling the recipe is worth the extra effort—they never last long.
• Keep them covered with a clean kitchen towel after baking so they stay soft and don't dry out.

Save

These rolls taught me that good food doesn't have to be complicated—it just has to be made with a little care and attention. I hope they become something you make again and again, the way I do.

Questions & Answers

→ What type of cheese works best for the filling?

Mozzarella and feta create a creamy and tangy balance, but goat cheese can be used for a sharper flavor.

→ Can I prepare the dough ahead of time?

Yes, dough can be made in advance and stored in the refrigerator for up to 24 hours before rolling out.

→ What is the best way to ensure rolls bake evenly?

Slice rolls evenly and arrange them cut side up on a lined baking sheet for uniform baking and browning.

→ Are there suggestions for additional fillings?

Adding sun-dried tomatoes or olives can introduce a deeper, savory flavor to the filling.

→ How can I make the rolls crispier on top?

Brushing the tops with egg wash before baking and sprinkling sesame seeds enhances a golden, slightly crisp crust.