Potato and Spinach Stuffed Rolls Recipe: Soft, Savory, and Bakery-Style

These Potato and Spinach Stuffed Rolls are soft, fluffy, and packed with a flavorful filling of spiced potatoes and fresh spinach. Perfectly bakery-style, they make a comforting snack, appetizer, or side dish for any meal.

1. How to Make

The rolls are made by preparing a soft yeast dough, stuffing it with a savory potato and spinach mixture, shaping them into individual rolls, and baking until golden brown and irresistibly soft.

2. Ingredients

Main Ingredients:

• 2 cups all-purpose flour
• 1 cup mashed potatoes (preferably boiled and smooth)
• 1 cup fresh spinach, chopped
• 2 tbsp butter, melted
• 1 tsp sugar
• 1 tsp salt
• 1 tsp active dry yeast
• ½ cup warm milk
• 1 egg

Optional Ingredients 

• ½ tsp black pepper
• ½ tsp cumin seeds
• ¼ tsp red chili flakes
• 2 tbsp grated cheese (for topping)
• Sesame seeds or nigella seeds (for garnish)

3. Preparation Time

• Prep Time: 30 minutes
• Resting/Rising Time: 1 hour
• Cooking/Baking Time: 20–25 minutes
• Total Time: ~1 hour 55 minutes

4. Step-by-step Instructions

1. Prepare the dough: In a bowl, mix warm milk, sugar, and yeast. Let it activate for 5–10 minutes until frothy.
2. Make the dough: Add flour, salt, melted butter, and egg to the yeast mixture. Knead into a soft, smooth dough. Cover and let it rise for 1 hour until doubled in size.
3. Prepare the filling: In a pan, sauté chopped spinach with a little butter, salt, pepper, and optional spices. Mix with mashed potatoes until well combined. Let it cool.
4. Shape the rolls: Punch down the dough and divide it into equal portions. Flatten each portion, place a spoonful of the potato-spinach filling in the center, and fold the edges to seal. Shape into smooth rolls.
5. Second rise: Place rolls on a greased baking tray. Cover and let rise for 15–20 minutes.
6. Bake the rolls: Preheat the oven to 180°C (350°F). Brush rolls with milk or beaten egg, sprinkle with sesame or nigella seeds if desired, and bake for 20–25 minutes until golden brown.
7. Cool and serve: Let the rolls cool slightly before serving warm.

5. Servings

Makes 8–10 rolls, perfect for a family snack or party platter.

6. Presentation & Decoration

• Arrange rolls on a wooden platter or baking sheet.
• Sprinkle with sesame seeds, nigella seeds, or a little grated cheese on top.
• Serve with yogurt dip, tomato chutney, or garlic sauce for added flavor.

7. Best Time to Eat

• Perfect for breakfast, tea-time snacks, or evening munchies.
• Great as an appetizer or party finger food.

8. Portion Guide

• 1–2 rolls per person as a snack.
• 3–4 rolls per person if served as part of a meal with sides.

9. Storage & Shelf Life

• Room Temperature: Store in an airtight container for up to 2 days.
• Refrigerator: Keep in a sealed container for up to 5 days.
• Freezer: Wrap individually in foil and freeze for up to 1 month. Reheat in the oven before serving.

10. Allergy Guide

• Contains gluten (wheat flour) and dairy (milk, butter, optional cheese).
• Can substitute milk and butter with plant-based alternatives for a dairy-free version.

Soft, savory, and bakery-style, these Potato and Spinach Stuffed Rolls are sure to become a favorite at home, perfect for any occasion or casual snack time.

Frequently Asked Questions (FAQs)

1. Can I make the rolls ahead of time?
Yes! You can prepare the dough and filling in advance. Assemble the rolls and refrigerate for up to 24 hours before baking. Bake fresh when needed.

2. Can I use frozen spinach instead of fresh?
Absolutely. Thaw and squeeze out excess water from frozen spinach before mixing it with the mashed potatoes to avoid a soggy filling.

3. Can these rolls be made dairy-free?
Yes. Substitute milk with plant-based milk and butter with vegan butter or oil. The rolls will still be soft and flavorful.

4. How should I store leftover rolls?
Store at room temperature in an airtight container for up to 2 days, in the fridge for up to 5 days, or freeze individually for up to 1 month. Reheat in the oven before serving.

5. Can I add cheese inside the filling?
Yes, you can mix in 2–3 tablespoons of grated cheese with the potato-spinach filling for a cheesy version. You can also sprinkle cheese on top before baking.