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These No Knead Spinach Pear Onion Cheese Savory Rolls have Bosc pears, Brie, Jarlsberg, baby sauteed Vidalia onions, and spinach – all wrapped up, spiraled within a simple, no-knead bread recipe, and then topped with toasty pumpkin seeds. This recipe uses Fleischmann’s® RapidRise® Yeast, which gives it a nice, reliable rise. Try this delicious savory roll for your next meal or gathering!
Estimated reading time: 7 minutes
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No Knead Spinach Pear Onion Cheese Savory Rolls
Hi, everyone! Looking for a bread roll recipe that can keep you satisfied through autumn, winter and can be easily modified for any season? Look no further! You have to try these No Knead Spinach Pear Onion Cheese Savory Rolls! This recipe is like making a cinnamon roll except with savory ingredients like butter, cheese, meat, pumpkin seeds and sautéed onions and spinach. This is a “no knead” bread recipe, so it does not require a stand mixer or any special bread machine. The main tools are a dough scraper, floured surface, Dutch oven, measuring spoons and cups, and a mixing bowl (a complete list of helpful kitchen tools is below). Impress your family and dinner guests with these homemade savory rolls! They are a satisfying yeast roll that you can bake yourself!
These rolls have delicious, crisp edges and crunchy, toasty pumpkin seeds on top.
Please note: Make sure that the yeast is not expired; always check the date on the package to ensure that it’s fresh!
The centers are chewy and flavorful. This savory roll recipe is like a meal in a bread roll.
About Fleischmann’s® RapidRise® Yeast
I ALWAYS have Fleischmann’s® RapidRise® Yeast in my kitchen. I have two kids (and myself!) who LOVE bread, and bread recipes are something I make for them on the regular. I love how Fleischmann’s® RapidRise® Yeast works every time. I never have to wonder about my bread rising “results” – it just works. Nothing tastes better than a homemade bread roll!
If you don’t have pears, you can substitute apples in the same amount, just make sure it’s a good baking apple. The flavor combination of all these ingredients is lovely and satisfying.
Ingredients No Knead Spinach Pear Onion Cheese Savory Rolls
No Knead Bread Dough
- 3 cups all-purpose flour
- 1 packet (2 1/4 teaspoons) Fleischmann’s® RapidRise® Yeast
- 1 teaspoon Kosher salt
- 1 1/2 cups lukewarm water (130°F temperature; use a thermometer to check)
Filling
- 4 tablespoon unsalted butter
- 1 cup diced fresh pear (peeled and cored), I suggest the Bosc variety
- 1 teaspoon apple cider vinegar (for the pear)
- 1 cup Vidalia onion (sweet onion)
- 1 teaspoon apple cider vinegar (for the onion)
- 2 ounce (about 1/4 cup) Panchetta (you can also substitute the same amount cooked bacon bits or other savory meat)
- 1/4 cup Jarlsberg cheese, diced (you can substitute Swiss cheese)
- 1/4 Brie cheese, diced
- 4 ounce baby spinach
- 1/4 teaspoon Kosher salt (for sautéing the spinach)
- 1-2 tablespoons shelled pumpkin seeds, for topping
- wildflower honey, for drizzling
Helpful Kitchen Tools for No Knead Spinach Pear Onion Cheese Savory Rolls
- 1 large mixing bowl (oven safe if using the “proof” setting on your oven)
- baking spatula
- aluminum foil
- parchment paper
- dough scraper
- pastry mat
- 2 cup wet measure
- measuring spoons and cups
- thermometer
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If you try this No Knead Spinach Pear Onion Cheese Savory Rolls recipe and like it, please rate the recipe in the recipe card and let us know how you like the recipe in the comments below!
- To get more Fleischmann’s® RapidRise® Yeast recipe inspiration, visit here.
No Knead Spinach Pear Onion Cheese Savory Rolls
These No Knead Spinach Pear Onion Cheese Savory Rolls have Bosc pears, Brie, Jarlsberg, baby sauteed Vidalia onions and spinach – all wrapped up, spiraled within a simple, no knead bread recipe and then topped with toasty pumpkin seeds. This recipe uses Fleischmann’s® RapidRise® Yeast which gives it a nice, reliable rise. Try this delicious savory roll for your next meal or gathering!
Ingredients
- NO KNEAD BREAD DOUGH
- 3 cups all-purpose flour, plus more for flouring the surface
- 1 packet (2 1/4 teaspoons) Fleischmann’s® RapidRise® Yeast
- 1 1/2 teaspoon Kosher salt
- 1 1/2 cups lukewarm water (130°F temperature)
- FILLING
- 4 tablespoon unsalted butter
- 1 cup diced fresh pear (peeled and cored), I suggest the Bosc variety
- 1 teaspoon apple cider vinegar (for the pear)
- 1 cup Vidalia onion (sweet onion)
- 1 teaspoon apple cider vinegar (for the onion)
- 2 ounce (about 1/4 cup) Panchetta (you can also substitute the same amount cooked bacon bits or other savory meat)
- 1/4 cup Jarlsberg cheese, diced (you can substitute Swiss cheese)
- 1/4 Brie cheese, diced
- 4 ounce baby spinach
- 1/4 teaspoon Kosher salt (for sauteing the spinach)
- 1-2 tablespoons shelled pumpkin seeds, for topping
- wildflower honey, for drizzling
Instructions
Make The No Knead Dough
- In a large mixing bowl, add 3 cups all-purpose flour, 1 packet (2 1/4 teaspoons) of Fleischmann's® RapidRise® Yeast, Kosher salt and whisk to combine.
- In a 2-cup wet measure, add 130°F temperature water, then add it to the dry ingredients. Mix the water and dry ingredients until combined.
- Cover and allow to rest for 10 minutes. I use a metal, heat-safe mixing bowl and cover with aluminum foil and put it in the oven on the "proofing" setting for optimal results. If your room temperature is cool, this may affect results.
- While the dough is proofing, place a piece of parchment paper (large enough to go beyond the edges of the Dutch oven), in the bottom of the Dutch Oven, set aside.
- When the dough has doubled in size (it should look flat and bubbly on top), turn the dough out on a prepared, floured surface, using a dough scraper, turn the dough over, folding it about 11 times. If the dough becomes sticky during this process, lightly flour the dough with more all-purpose flour.
Make the Filling
- Add 1 tsp. apple cider vinegar to the bowl of diced pears and stir to combine. Set aside. Drain off any excess moisture.
- In a large skillet, over medium heat, add 4 tablespoons unsalted butter, allow the butter to melt. Add the onions, stir the onions to evenly coat in butter. Add 1 tsp. apple cider vinegar. Saute a few minutes until the onions are translucent. Add the spinach, turn the heat lower if needed, stir to combine with the butter and onions. Remove from heat when the spinach is wilted. Continue below to "assemble the rolls" directions.
- Please note: Make sure that there is no extra moisture in the filling; just drain off any excess moisture.
Assemble the Rolls
- Roll the dough out into a rectangle (about 11x16 inches), evenly distribute the sauteed spinach and onions, evenly add the diced Jarlsberg and Brie, diced meat and pears.
- Along the long side of the bread, gradually and carefully roll the bread dough up. Using the dough scraper, divide it into 7 pieces and place each one on parchment paper in the Dutch oven, all nestled together.
- Preheat the oven to 450 degrees F. When it's done preheating, place the Dutch Oven in the oven and bake for 30 minutes, after 30 minutes, remove the lid, sprinkle the pumpkin seeds evenly on the top of the bread. Bake for another 10 minutes (until golden), check after 10 minutes and if it needs more time, continue baking another 5 minutes.
- When it's done, take it out using the parchment paper, cut into the rolls with a knife. Enjoy drizzled with wildflower honey, if you wish.
Notes
- Make sure you use a Dutch oven that is heat safe to 450 degrees F and that the handle on the lid is also oven safe.
- Store in an air tight container for up to 3 days in the refrigerator.
- Please note: Make sure that the yeast is not expired; always check the date on the package to ensure that it's fresh! This recipe is only meant to be used with Fleischmann’s® RapidRise® Yeast .
- This recipe is adapted from "No Knead Bread" on our blog
Did you make this recipe? Tag @lifeslittlesweets and hashtag it #lifeslittlesweets
Nutrition Information:
Yield: 7 Serving Size: 1Amount Per Serving: Calories: 319Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 22mgSodium: 563mgCarbohydrates: 49gFiber: 3gSugar: 6gProtein: 8g
Please note that the Calculated Nutrition is an estimate at best.
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Hi
I want to make this. What does 1/4 brie cheese mean? 1/4 cup? Also, are the black looking parts the spinach? I thought maybe it was black olives or is it the pumpkin seeds?
2 ounces. In the recipe, I’m using 1/4 of an 8-ounce wheel of Brie cheese. The “black parts” that you are referring to, I think would be the spinach. Best of luck!