Add egg, melted butter, and salt to the yeast mixture. Stir. Add flour gradually and mix until a shaggy dough forms.
Knead by hand 8–10 minutes (or 5–6 minutes with a stand mixer) until smooth and elastic.
Place dough in a lightly oiled bowl, cover, and let rise 60–90 minutes until doubled in size.
If using fresh spinach, sauté 2–3 minutes until wilted, then cool and squeeze out moisture.
In a bowl, mix spinach, cheddar, cream cheese, garlic, pepper, and optional chili flakes until well combined.
Punch down dough and divide into 12 equal pieces. Flatten each piece into a small circle.
Place about 1–1 1/2 tbsp filling in the center, then pinch edges tightly to seal.
Roll into a ball and place seam-side down in a greased 9×13-inch baking dish.
Cover and let rise 30–45 minutes until puffy and touching slightly.
Preheat oven to 350°F (175°C).
Brush tops with egg wash (optional for shine) and bake 20–25 minutes until golden brown.
Brush hot rolls with melted butter and sprinkle parsley and Parmesan on top. Cool 5 minutes, then serve warm.
Serving and Storage:
Serve these rolls warm as a holiday side dish with roast chicken, turkey, ham, beef, soups, or casseroles. They’re also
excellent on a brunch table with eggs, smoked salmon, or a simple salad.
Storage: Keep in an airtight container for up to 3 days at room temperature or
5 days in the fridge.
Reheating: Warm in a 325°F (160°C) oven for 8–10 minutes, or microwave 15–20 seconds.
For a soft texture, cover with foil when reheating in the oven.
Freezing: Freeze baked rolls (cooled) in a freezer bag up to 2 months. Reheat from thawed at 325°F for 10–12 minutes.
Tips:
- Squeeze spinach dry: Moisture is the #1 cause of leaky filling.
- Seal well: Pinch edges tightly and place seam-side down.
- Even rolls: Use a scale for equal portions so they bake evenly.
- Don’t overfill: Too much filling can break the dough during baking.
- Make ahead: Assemble rolls, cover, refrigerate overnight, and bake the next day.
Variations:
- Spinach Artichoke Rolls: Add chopped artichokes and a little mozzarella.
- Cheddar Jalapeño: Add diced jalapeños and swap some cheddar for pepper jack.
- Herb & Garlic: Mix in chopped rosemary, thyme, or chives.
- Ham & Cheddar: Add finely chopped ham to the filling for a heartier roll.
- Whole Wheat Blend: Replace up to 1 cup of flour with whole wheat for a nuttier flavor.
Tips:
- Extra golden tops: Use egg wash and bake on the middle rack.
- Softest texture: Don’t overbake—remove when lightly golden and just set.
- Flavor boost: Add a pinch of nutmeg to the spinach filling for a subtle, cozy holiday note.
- Serving hack: Put marinara or garlic butter on the table for dipping—it disappears faster.
Conclusion:
These Stuffed Spinach Cheddar Holiday Rolls bring everything we love about holiday food: warm, comforting,
and a little bit special. They look impressive in the bread basket, taste like a cheesy savory dream, and work with nearly
every festive menu. Make them once and you’ll find yourself adding them to every celebration—because nothing says “holiday”
like fluffy rolls filled with melty cheddar and savory spinach.
FAQ:
Can I use frozen spinach?
Yes—frozen spinach works perfectly. Thaw and squeeze it very dry to avoid watery filling.
Can I make these ahead of time?
Yes. Assemble the rolls, cover, and refrigerate overnight. Let them sit at room temperature 30–45 minutes before baking.
What if I don’t have cream cheese?
You can substitute ricotta (drain if watery) or use shredded mozzarella plus a tablespoon of sour cream for creaminess.
How do I prevent the filling from leaking out?
Use dry spinach, don’t overfill, and pinch seams tightly. Place rolls seam-side down in the pan.
Can I freeze them before baking?
It’s easiest to freeze them after baking, but you can freeze shaped rolls before the second rise.
Thaw overnight in the fridge, then let rise at room temperature until puffy before baking.
