Bread Rolls – Cream Cheese And Spinach Bread Rolls

These cream cheese and spinach bread rolls are pillowy soft and delicious savory snacks. There’s nothing like freshly baked homemade bread rolls which are filled with cream cheese, spinach, and garlic. These bread rolls are very soft and can be served as delicious appetizers to any crowd – perfect for holidays to impress your guests!  

These yeast based fluffy savory bread rolls are so easy to make at home. The dough is made with wheat and white flour – added with some oregano and garlic powder. You can knead the dough by your hands or you can use a stand mixer or hand mixer as well with a dough hook attachment.  

Ingredients

For Dough: 

• Wheat flour 
• White flour
• Salt
• Garlic powder
• Oregano
• Active dry yeast/Instant yeast 
• Sugar
• Milk
• Olive oil

For Filling: 

• Spinach 
• Garlic cloves
• Cream cheese 
• Black pepper powder 
• Oregano
• Salt
• Olive oil

Why add sugar in savory bread rolls? 

Sugar provides food for the yeast, which converts it to carbon dioxide and alcohol. 

It will also speed up your rise time during proofing. 

Sugar enhances the bread flavor and gives the crust a golden color. It helps retain moisture in the bread as well.

How To Proof Bread Dough? 

What is proofing? 

Proofing is the step in the bread making process that activates the yeast and helps the dough rise. It creates the desired texture of the bread. 

The proofing can refer to any stage of fermentation, but it is especially associated with the final rise after shaping the bread, just before baking.

Cream Cheese And Spinach Bread Rolls Step By Step Recipe

Activating The Yeast

In a small bowl, add warm milk (about 105℉), sugar, and active dry yeast. Mix and cover it. Let the mixture sit for 5 minutes and allow the yeast to bloom. 

Making The Dough 

In a large mixing bowl, add wheat flour, white flour, oregano, garlic powder, and salt. Mix everything well. Make a well and add olive oil and the yeast mixture to the flour. Combine everything well.

Kneading The Dough 

Turn the dough out onto your clean kitchen countertop and start kneading the dough. You can add a few drops of olive oil while kneading the dough. Personally, I use a dough mat. Knead the dough by pushing with the base of your palm and bring the dough back to you to reform into a ball. Keep kneading the dough for about 8-10 minutes or until the dough feels soft and pillowy. It should have a stretchy and smooth exterior. 

Proofing The Dough

Transfer the dough to the same large bowl and grease some oil in it. Spread some oil on the top of the dough. Cover it with a kitchen towel. Allow the dough to proof in a warm place for about 1 hour or until it rises to double in size. In colder temperatures, you can keep the bowl covered in an oven by keeping the light on, which will help the dough rise faster. 

Making The Filling 

In a pan, add 1 tsp of oil and sauté chopped garlic. Now add chopped spinach and cook the spinach till it reduces in size – about 3 minutes. Cool it down, remove the water which is released from the spinach.

Add some salt, black pepper, and oregano. Mix everything well. 

In a bowl add softened cream cheese and spinach mixture, mix well, and keep it aside.

Lightly punch the dough down with your fist and transfer it to your clean countertop. Lightly knead the dough for 30 seconds. 

Using a rolling pin, roll out the dough to a thin rectangle. 

Spread the spinach and cream cheese filling over the rectangle.

Start rolling the dough with your fingers on its longest side- try to roll it as tight as possible.

Slice the rolls into 10 equal pieces with the help of a sharp knife or a dough cutter.

Line a baking pan with parchment paper or grease it with some oil. Place a bread roll on a baking pan. Repeat this with the rest of the rolls, keeping some space between them to rise. 

Proofing The Bread Rolls 

Cover the baking pan with a kitchen towel and allow the bread rolls proof for about 40 minutes or until they double in size.

Meanwhile, preheat the oven to 350℉/180℃

Bake the bread rolls for 20 minutes. Take them out of the oven and let them sit for 2 minutes on the countertop. 

Transfer the bread rolls on a cooling rack, cover them with a kitchen towel, and serve them warm. You can completely cool them down if you are storing them or packing them for the lunch box.

Variations

• Use bread flour instead of wheat and white flour. 
• You can use any type of oil or even butter in this recipe. 
• If you don’t want to use sugar, add honey in the recipe. 
• You can use any type of cheese of your choice for filling.
• Use uncooked spinach as well – I wanted to use lots of spinach in the recipe so I cooked it a little to shrink in size. 

How To Store Cream Cheese And Spinach Bread Rolls?

These rolls are so delicious that they will vanish in some time – so no need to store them 🙂

Store the cream cheese and spinach bread rolls in a plastic bag or in an airtight container for 4 days in a refrigerator.

They can be stored in a freezer for 2 months. Take them out on the countertop for 10 minutes and reheat in the oven just before serving them.

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I will love to hear from you! 

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