Mushroom, Broccoli & Swiss Cheese Rolls

This is a recipe that I came up with to try and get a few more vegetables into my kids. Since they love all of these ingredients, I decided to throw them together. I can’t say this is their favorite recipe, but they all ate the buns! So, I think the rolls were a success. While easy to make, they do take time, unless you use dough that has already thawed. They are a great idea for brunch!

Time: 2 hours plus 8 hours if using frozen bread

Music Selection: BTO – Roll On Down the Highway


1 loaf frozen or thawed bread dough

2 cups finely chopped broccoli

s cup diced onion

2 cups finely chopped mixed mushrooms

2 Tbsp dried or fresh chopped dill

3 cloves garlic, minced

1.5 cups grated swiss cheese (you can use an old cheddar or monterey jack), plus another cup of cheese grated for tops.


Grease a loaf pan and let dough thaw/rise until a full loaf size.

In a pan, with a bit of oil, saute the broccoli, onion, mushrooms, garlic and dill. Saute until no moisture left and vegetables are soft. Salt/pepper. Set aside.

Grate the cheese.

On a floured surface, roll out the dough into a 12 inch by 16 inch rectangle. Spread the vegetables evenly over the dough. Spread the grated cheese on top.

Tightly roll the dough along the 16 inch length. Take a knife and cut the roll into 10 equally sized pieces.

In a greased 8 x 12 pan, place the rolls, equally spread out. Cover and let rise for 45 – 60 minutes.

Preheat oven to 350 deg. Sprinkle remaining cheese on top of the rolls. Bake for 25 – 30 minutes. Let cool and serve! These are great for brunch or as a side dish to chicken or steak

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