Broccoli and Cheese-Stuffed Rolls

March 4, 2013

If you’ve been following along, you have probably noticed that I make a lot of yeast doughs that I only use half of.  I’m one of those weirdos that likes to make most of her own bread because there’s so many weird ingredients in store bought bread and bread doughs.  I like to make extra every time I go through the process of proofing yeast and mixing everything together so that I always have some on hand in the fridge or in the freezer.  If you have a half batch of dough left and aren’t sure what to do with it, my Apple Pie Cinnamon Rolls are a good place to start, or you can use it to make a small loaf of bread or a simple pizza dough.


There’s something very comforting to me about working with dough.  I’ve had a few total disasters when a tried-and-true recipe for some reason doesn’t rise or rises crazy out of control, but for the most part, things go as planned and it makes me feel super domestic and down right good about myself to have perfectly risen, easy to work with dough.  My latest favorite, easy to use dough is based off of the quick baguettes  from The Cooking Actress.  It uses extra yeast, but the rise time is only 30 – 60 minutes, so I’ve started pretty much exclusively using more yeast so I don’t have to wait as long.


The recipe I’m sharing today was originally going to be rolled line cinnamon buns, but I was feeling particularly lazy this weekend and rolling the dough just seemed to stressful.  Instead, I cut the dough I was using into 8 pieces, hand stretched them into little circles, put the toppings in the middle, and folded all the edges in to seal into what looked more like dinner rolls.  The result was amazing so I’m so glad I didn’t roll these up.  There’s nothing happier than pulling a tasty roll open to find cheese and broccoli tucked inside, like a healthy Hot Pocket!  I used half all purpose and half white whole wheat flour when I made these, but you could increase to 100% whole wheat flour if you follow the dough instructions for my Apple Pie Cinnamon Rolls.

Update! I just realized I’m a smarty pants who can’t calculate calories correct, counts should be (approximately) right now 🙂

Broccoli and Cheese-Stuffed Rolls

  • 1 ½ c water, warm (but not hot) to the touch
  • 4 tsp dry active yeast (two packets)
  • 2 tsp sugar (don’t use sugar-free substitutions)
  • 1 ½ c all purpose flour
  • 1 ½ c white whole wheat flour + extra
  • 2 tsp salt
  • ~1 c fresh broccoli, chopped
  • 2 oz cheddar
  • 1 oz mozzarella
  • 2 cloves fresh garlic
  • ½ cup vegetable broth

  1. Combine the water, yeast, and sugar. Let sit about 5 minutes, until the top is nice and foamy.
  2. Mix the flours and salt. Using a stand mixer with a dough hook (or by hand, for a good arm workout) add the yeast mixture to the flours. Stir until it comes together as a ball. Add extra flour or water as necessary until all flour is visibly incorporated and the ball isn’t sticky.
  3. Hand knead or use the stand mixer on a slow/medium speed for five minutes.
  4. Cut the dough in half and put extra in the refrigerator or freezer for another use. Cover remaining dough and let rise for 15 minutes.
  5. Shred the cheeses and chop the garlic while the dough is rising. Feel free to play around with the cheese choices. Add the ½ cup broth to a bowl with the broccoli – a little moisture on the broccoli will soften slightly while baking.
  6. Cut the dough into 8 pieces. For each piece, flatten and stretch into a circle about 4 – 5 inches in diameter. Top each dough circle with a little cheese, garlic, broccoli, and more cheese. Wet your fingers with broth and moisten the outer edges of the dough circle. Bring the edges in and seal well, shaping the roll into a nice circle while you do this.
  7. Cover and let rest for 20 – 30 minutes, the rolls will rise a little more but not much.
  8. Bake at 400° for 10 – 15 minutes. Some cheesy may start oozing out before they’re done.

I brushed the tops of mine with oil before baking the last 3 – 5 minutes to get nice golden brown tops.

Nutrition Information
Calories: 110 Fat: 2g Carbohydrates: 20g Fiber: 2g Protein: 3g


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    melissa daams Mar 14, 2013

    that looks so good, for reals… i want to eat it right now – just leap into the photo and have a big bite 😛 (licking my lips)

      Kelly Mar 14, 2013

      haha! Thanks 🙂

    Rustic Honey Mar 12, 2013

    I was on board with the broccoli as soon as I read cheese and rolls! YUM! Thanks for sharing!

    cookingactress Mar 08, 2013

    Oh wow. The boyfriend would LOVE LOVE these!!!

    foodwanderings Mar 06, 2013

    Love these oozy chessy broccoli rolls. Incredibly mouthwaterings!

    Anna @ ApronHearts Mar 05, 2013

    These rolls look extremely delicious :). Can’t wait to try that recipe!

    Nicole @ youngbrokeandhungry Mar 05, 2013

    Let me just say first off, my skills are seriously lacking when it comes to making my own bread. The past week alone I have had three fails and several mushy or hard as rock loafs. However, this cheese and broccoli stuffed rolls look magical. Fingers crossed, I don’t burn them!

      Kelly Mar 05, 2013

      Oh no! Sorry you have such bad luck with bread 🙁 are you sure your yeast was alive? These are pretty user friendly, so hopefully they can restore your confidence!

    Reeni Mar 04, 2013

    My Mom was just saying she wanted something to stuff something with broccoli and cheese! Perfect timing. These look insanely good!

    Natalie Mar 04, 2013

    This looks like some real yummy cheesy goodness! What a great recipe.

    Christie - Food Done Light Mar 04, 2013

    I just found your blog through Pinterest. This is a fabulous recipe. I cannot wait to see more.

      Kelly Mar 04, 2013

      Thanks 🙂

    crazyforcrust Mar 04, 2013

    Oh, these are gonna be dinner soon for sure!

      Kelly Mar 04, 2013

      Let me know if you try them out!

    marcie@flavorthemoments Mar 04, 2013

    Oh my….cheesy broccoli in a roll?! That sounds so delicious. That would make my kids eat broccoli for sure.

      Kelly Mar 04, 2013

      Glad to hear it! That’s my goal, trick kids into eating their veggies 🙂

    angela @ another bite please Mar 04, 2013

    wow these look amazing…i just made a stromboli with chicken, broccoli and cheese…unfortunatly mine was with a gross frozen loaf i had in the freezer but it needed using up so one bonus…yours sounds much better 🙂

    sally @ sallys baking addiction Mar 04, 2013

    WHOA! These look and sound amazing and I love the broccoli hiding in there. I liek to eat my broccoli with cheese, so everything about these gorgeous yeasted rolls makes me happy! The photos are amazing too! I want to reach through the screen. =)

      Kelly Mar 04, 2013

      Wouldn’t it be great if the internet worked like that? I’d gladly trade a roll or two for one of the cupcakes you just posted!

    Aimee @ ShugarySweets Mar 04, 2013

    Oh my goodness Kelly these sound amazing. My family would LOVe this recipe!!

    cleaneatingveggiegirl Mar 04, 2013

    These look awesome. I always get a bit intimidated with the idea of baking with yeast, for some reason. But these look totally manageable and like something that I could handle. Thanks for sharing. Awesome job with your pictures, too! 🙂

      Kelly Mar 04, 2013

      Yeast scares off most people, but it makes me feel super sciency in the kitchen when I use it. I really hope you give it a try, either in this recipe or another. And thanks for the compliment on the photos!