These Spinach-Stuffed Milk Rolls marry soft, enriched dough with a savory spinach–onion filling for a delightful hand-held treat. Brushed with a buttery oil coating and finished with a golden egg wash, each roll offers a tender crumb and a burst of verdant flavor. Perfect for brunch spreads, picnic baskets, or as a side to soups and stews, they transform simple pantry staples into an elegant pastry experience—all without complicated lamination or specialty equipment.
Cooking Time
• Dough preparation & rests: 10 minutes active + 60 minutes total resting
• Filling prep: 10 minutes
• Shaping & proofing: 15 minutes active + 20 minutes proof
• Baking: 30 minutes
• Total time: Approximately 2 hours 5 minutes (active time: 45 minutes)
Ingredients
For the Dough
• Milk – 240 ml (1 cup, 8 oz), room temperature
• Sugar – 2 Tbsp (30 g)
• Instant dry yeast – 1 tsp (3 g)
• Bread flour – 350 g (2¾ cups, 12.35 oz)
• Salt – 1 tsp (5 g)
• Vegetable oil – 40 ml (1.35 oz)
For the Filling
• Vegetable oil – 2 Tbsp (30 ml)
• Onion – 1 medium, thinly sliced
• Fresh spinach – 300 g, washed and roughly chopped
• Salt & freshly ground black pepper, to taste
• Optional: 2 hard-boiled eggs, mashed (for extra richness)
For the Coating & Egg Wash
• Vegetable oil – 40 ml
• Melted butter – 50 ml
• Egg wash – 1 egg yolk + 2 Tbsp milk, beaten together
Step-by-Step Cooking Directions
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Activate Yeast & Sweeten Milk
In a mixing bowl, whisk together 240 ml room-temperature milk, 1 tsp yeast, and 2 Tbsp sugar until fully dissolved. Let rest 5 minutes until foamy. -
Combine Dry Ingredients
Sift 350 g bread flour into a large bowl. Stir in 1 tsp salt to distribute evenly. -
Form the Dough
Pour the yeast-milk mixture into the flour, stirring with a wooden spoon. Drizzle in 40 ml oil and mix until a shaggy dough forms. Cover and let rest 30 minutes to hydrate. -
Knead & Rest Again
Wet your hands to prevent sticking, then knead dough on a lightly oiled surface for 3–4 minutes until smooth and elastic. Cover and rest another 30 minutes. -
Prepare the Spinach Filling
Heat 2 Tbsp oil in a skillet over medium heat. Sauté sliced onion 3–4 minutes until soft. Add chopped spinach, season with salt and pepper, cover, and cook 3–4 minutes until fully wilted and liquid has evaporated. Stir in mashed eggs, if using. Cool slightly. -
Portion & Coat Dough
Divide dough into 10 equal pieces. Shape each into a smooth ball. In a shallow dish, whisk together 50 ml melted butter and 40 ml oil. Dip each ball to coat, then rest on a tray 15–20 minutes under a damp cloth. -
Stretch, Fill & Seal
On a lightly oiled surface, flatten each ball into a thin, almost translucent round. Place 2–3 Tbsp filling in the center. Fold edges over to enclose completely, pinching seams to seal. Place seam-side down on a parchment-lined tray, spacing evenly. -
Proof & Egg Wash
Cover the filled rolls lightly and proof 20 minutes until puffy. Preheat oven to 200 °C (392 °F). Brush each gently with the egg-milk wash for a glossy finish. -
Bake to Golden Perfection
Bake 30 minutes, rotating halfway, until rolls are deep golden and crisp at the edges. Remove and cool 5 minutes before serving warm.
Nutritional Information (per roll; yields 10)
• Calories: 230 kcal
• Protein: 6 g
• Carbohydrates: 30 g
• Dietary Fiber: 1.5 g
• Sugars: 4 g
• Total Fat: 9 g
• Saturated Fat: 3 g
• Sodium: 340 mg
Origins and Popularity of the Recipe
Enriched, filled rolls trace their lineage to European and Middle Eastern street foods—Italian calzoni, Turkish gozleme, and Eastern European pirozhki—all sharing the concept of soft dough with savory fillings. This milk-based dough version emerged in modern home baking circles for its tender crumb and straightforward method, making stuffed rolls a global favorite at potlucks and family tables.
Reasons Why You’ll Love the Recipe
• Tender & Flavorful: Milk and oil enrich the dough for a soft bite.
• Customizable Filling: Swap in cheese, mushrooms, or other greens.
• Make-Ahead Friendly: Dough and filling can be prepared hours in advance.
• Kid-Approved: Mildly seasoned, perfect for little hands.
• One-Bite Pleasers: Ideal for parties, picnics, or lunchboxes.
Health Benefits
Spinach contributes iron, vitamin K, and fiber. Onions add antioxidants and prebiotics. Using moderate oil and milk balances richness with nutrition. Portion control ensures you indulge without overdoing servings.
Serving Suggestions
• With Dips: Serve alongside tzatziki, hummus, or marinara sauce.
• Soup Companion: Pair with tomato or lentil soup for dipping.
• Brunch Spread: Offer with sliced meats, cheeses, and olives.
Common Mistakes to Avoid
• Overfilling: Too much filling causes leaks—use recommended portion.
• Thin Seams: Pinch dough edges tightly to prevent bursting.
• Skipping Rests: Allowing the dough to relax ensures easy stretching and smooth texture.
Pairing Recommendations
• Wines: A crisp Pinot Grigio or light Rosé complements the savory filling.
• Beers: A wheat beer or pilsner refreshes the palate.
• Non-Alcoholic: Sparkling water with lemon or mint-infused iced tea.
Cooking Tips
• Even Portions: Weigh dough for uniform rolls and baking times.
• Oil-Coated Hands: Keep dough from sticking without flouring, preserving softness.
• Fill Variations: Try feta-spinach or mushroom-onion combinations.
Similar Recipes to Try
• Spinach & Feta Fatayer
• Cheese-Stuffed Pirozhki
• Mushroom & Onion Turnovers
• Herbed Garlic Knots
• Mini Calzones
Variations to Try
• Spicy Kick: Add chili flakes or harissa to the filling.
• Cheesy Core: Insert a cube of mozzarella alongside spinach.
• Vegan Version: Use plant-based milk and oil, omit eggs in filling.
• Herb Infusion: Stir chopped dill or basil into the dough or filling.
• Sweet & Savory: Add caramelized onions and a touch of honey for balance.
Ingredient Spotlight
Milk in Dough: Enriches with fat and sugar, tenderizing gluten strands to yield a soft, pillowy crumb that stays fresh longer than water-based doughs.
Conclusion
These Spinach-Stuffed Milk Rolls showcase how simple ingredients transform into an elegant pastry. From enriched dough to herby, cheesy filling and a golden, garlic-infused crust, each roll is a testament to home bakers’ creativity. Bake a batch, watch them vanish, and savor the joy of warm, homemade comfort food.
FAQ
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Can I substitute water for milk?
Yes—use water but expect a chewier, less tender crumb. -
How far ahead can I prepare?
Dough can be mixed and rested refrigerate up to 12 hours; proof before baking. -
Can I freeze the rolls?
Freeze shaped rolls before proofing; thaw and proof before baking. -
What cheese pairs well inside?
Feta, ricotta, or halloumi add delightful flavor contrasts. -
Do I need to use instant yeast?
Active dry yeast works—proof 3 g in warm milk for 5 minutes first. -
How do I reheat leftovers?
Warm in a 160 °C oven for 5–8 minutes to restore crispness. -
Can I add protein?
Fold in cooked, chopped chicken or crumbled sausage to the filling. -
What if rolls brown too quickly?
Tent with foil for the last 10 minutes of baking. -
How do I achieve a glossy crust?
Brush with whole beaten egg rather than just yolk or milk. -
Can I make mini versions?
Divide into 20 smaller pieces; reduce bake time to 15–18 minutes.