Quick Stuffed Bread Rolls with Spinach, Feta and Pine Nuts

I was looking for something quick to bake, but quick and yeasted don't usually go hand in hand. Luckily, Paul Hollywood came to the rescue with these little bread rolls, filled with feta, spinach and pine nuts.

The filling is a classic Mediterranean combination, but the dough was new to me. Once baked, I discovered that it produces a result remarkably similar to Irish blaas, the soft bread rolls traditionally associated with Waterford.

I made this discovery after baking the stuffed rolls, so, in the name of science, I had to try the dough on its own. I baked plain rolls to slice and fill later, and then experimented with two more fillings: tomato and mozzarella, which is pretty much my ideal combination for filling almost anything, and chocolate spread. I always use Novi chocolate spread; Nutella just isn't to my taste.

The plain rolls were wonderfully soft and light. Press them gently and they spring back into shape, with a delicate texture that makes them just as good for sandwiches as they are for stuffing before baking.

Best of all, the dough takes about ten minutes to knead, needs only around an hour to rise in a warm place, and the rolls bake in about fifteen minutes. That's a pretty good deal for homemade yeasted bread!

Why you'll love these stuffed bread rolls

• Quick for a yeasted bread: the dough is simple to prepare and requires just one rise.

• A delicious Mediterranean filling: spinach, salty feta and toasted pine nuts make a lovely combination.

• Easy to customise: bake them plain, fill them with tomato and mozzarella, or try a sweet chocolate filling.

• Soft and light: the dough makes tender rolls that are delicious warm, at room temperature or cold.

Tips for making the rolls

Drain the spinach well. Frozen spinach releases plenty of water, so cook it until the excess moisture has evaporated. A wet filling can make the bread soggy and difficult to seal.

Add the water gradually. Start with 125 ml and add more as needed. The exact amount depends on your flour; the dough should become elastic and manageable rather than excessively sticky.

Don't skip the kneading. Even when using a stand mixer, allow around ten minutes for the dough to develop the elasticity needed for soft rolls.

Try different fillings. The spinach, feta and pine nut combination is delicious, but the dough is versatile. You can use it to make plain rolls for sandwiches or experiment with other fillings. If you choose a moist filling such as tomato and mozzarella, avoid adding too much liquid.

Quick Stuffed Bread Rolls with Spinach, Feta and Pine Nuts

Yield: 6 rolls
Prep time: 20 minutes
Rising time: About 1 hour
Cooking time: About 15 minutes
Total time: About 1 hour 35 minutes

Ingredients

For the dough

• 250 g strong white bread flour

• 1 teaspoon fine salt

• 1 teaspoon dried yeast

• 2 tablespoons olive oil

• 125–150 ml water

For the filling

• 1 tablespoon olive oil

• 2 garlic cloves

• 500 g frozen leaf spinach

• 125 g feta cheese, crumbled

• 2 tablespoons toasted pine nuts

• 3 tablespoons chopped fresh mint (optional)

• Salt and black pepper, to taste

Method

1. Put the flour in a large bowl. Add the salt to one side and the dried yeast to the other. Pour in the olive oil, then gradually add the water, starting with 125 ml.

2. Knead by hand or with a stand mixer for about 10 minutes, adding a little more water if necessary, until the dough is smooth, elastic and well developed.

3. Transfer the dough to a lightly oiled bowl, cover with a clean tea towel and leave to rise in a warm place for about 1 hour, or until noticeably risen.

4. Meanwhile, prepare the filling. Heat the olive oil in a large frying pan and gently cook the garlic until golden. Remove the garlic, then add the frozen spinach. Cook until completely thawed and all the excess liquid has evaporated.

5. Transfer the spinach to a bowl and allow it to cool slightly. Stir in the crumbled feta and toasted pine nuts, then add the chopped mint, if using. Season with salt and black pepper to taste.

6. Preheat the oven to 220°C (425°F). Line a baking tray with baking paper.

7. Turn the risen dough out onto a lightly floured surface and gently knock back the air. Roll it out to approximately 5 mm thick.

8. Cut out 6 rounds using a small plate or saucer as a guide. Divide the filling between the rounds, leaving enough space around the edges to seal them. Bring the edges together and pinch firmly to form little parcels.

9. Arrange the rolls on the prepared baking tray with the seams facing down. Bake for approximately 15 minutes, or until golden and cooked through.

10. Serve warm, at room temperature or cold.

Can you make these bread rolls without a filling?

Absolutely! The dough is one of my favourite discoveries from this recipe. Shape it into plain rolls and bake them, then slice them horizontally once cool and fill them with your favourite sandwich ingredients.

You can also experiment with other fillings before baking. Tomato and mozzarella make a particularly delicious savoury version, while chocolate spread turns the same dough into a sweet treat.

More Irish recipes to try

If you enjoy homemade bread and Irish comfort food, try pairing these rolls with a hearty Irish stew or explore another Irish baking favourite, traditional soda bread.

These little rolls are a reminder that sometimes the most useful recipes are the ones that give you a starting point for many more ideas.