Whole Wheat Spinach Rolls

Spinach Rolls

Perhaps the easiest way to make someone happy is to feed him/her good stuff. You can see it immediately in their eyes. That’s my first plan for this Father’s Day. Actually, that is usually my first plan for any celebration. Cooking and then taking off on a vacation, short or long, I don’t care.

An so it is today. He has been a great husband and a great partner in our parenthood adventure and we are off to celebrate. We are just about take off on a camping trip to California’s oldest state park where we are going to breathe in ancient redwood scents for the next 3 days. And I made just the perfect breakfast/road trip companions this morning. Freshly baked, steaming whole wheat spinach rolls. If you are a fan of spinach like us, and have no qualms with gluten, you will like these morning rolls. The spinach filling also uses cashew cream and that’s awesome. Just trust me on this. Here is the recipe.

5 from 1 vote
Whole Wheat Spinach Rolls
Prep Time
40 mins
Cook Time
30 mins
Total Time
1 hr 10 mins
Course: Bread
Cuisine: Vegan
Servings: 12 rolls
Author: Dreamy Leaf
  • 3 cups whole wheat bread flour
  • 1 cup almond milk or any kind of plant milk
  • 1/2 cup olive oil
  • 1 tsp dry yeast
  • 1 tsp maple syrup or other sugar
  • 1 tsp salt
  • 1 cup frozen spinach thawed
  • 1 medium onion chopped
  • ½ cup parsleys finely chopped
  • ½ cup cashew cream recipe here
  • 1/4 cup water
  • 1/4 cup nutritional yeast
  • 1 tbsp olive oil
  • ½ tsp ground black pepper
  • 1 tsp garlic powder
  • Salt as needed
Topping (optional)
  • Sesame seeds.
  1. The filling uses cashew cream, for which you need to soak the raw cashews in water for at least a couple of hours. See the link in the ingredients list.
  2. Mix the cashew cream with nutritional yeast, black pepper, garlic powder and salt.
  3. Put the 1 tbsp of olive oil in a pan over medium heat.
  4. Add the onions, cook until translucent.
  5. Add the spinach and cook for 2 minutes.
  6. Add in the cashew cream mix. Cook for 2 more minutes.
  7. Set aside to cool. Add the parsleys.
Dough & Assembly
  1. Warm up the milk. It should be lukewarm and not scalding.
  2. Put the warm milk together with the maple syrup and the yeast in a cup.
  3. Stir slightly, wrap and cover the cup with a towel to keep the warmth and let the yeast activate for about 5 minutes.
  4. In a large bowl, mix the flour and the salt.
  5. Add the yeast mixture and the 1/2 cup of olive oil to the flour mix.
  6. Start kneading with your hand. It will get messy for a little bit, but for only a little bit
  7. The dough needs be soft (easy to knead) and slightly sticky. 1 cup of milk and 1/2 cup of olive oil generally works well but you may need to adjust the consistency a little bit. If the dough feels overly sticky, add a bit of flour. It is very easy to add too much flour though. Make sure not to dry it out. You want a moist, slightly sticky dough.
  8. Knead for a minimum of 5 minutes.
  9. Seal the bowl with a plastic wrap and cover it around with a towel, again to keep the warmth in. Place the bowl in a warm place and let the dough rise until it doubles in size, approximately 30 minutes.
  10. While the dough is rising, start preheating the oven to 400F.
  11. When the dough is risen, take golf ball sized pieces from the dough, smooth into a ball shape in you palms.
  12. Press in the dough from one side with your finger to make room for filling. Add the filling and close the dough around.
  13. Place, smooth side up, on a tray that is lightly coated with olive oil (or use a baking sheet). Repeat to make more rolls, making sure to leave enough gaps around each roll.
  14. Wet the topsides of the rolls lightly with water and sprinkle the sesame seeds.
  15. Bake for about 20 mins or until golden outside.

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2 thoughts on “Whole Wheat Spinach Rolls

  1. I love this recipe! These rolls have the perfect size and look delicious. I’m a spinach lover too, so I must try this recipe soon. Hope mine look as good as yours.
    Great healthy snack to munch on! 🙂

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