Cheesy and Spicy Wild Garlic Stuffed Spelt Rolls

Fresh wild garlic meets creamy cheese and pepper in these fluffy spelt flour rolls. Each bite brings a burst of bold flavor—simple ingredients turned into something special. Spelt flour gives the bread a hearty, nutty texture that feels homemade in the best way.

If you love baking at home or want to impress at your next gathering, these stuffed rolls fit the bill. They’re easy to make, packed with seasonal goodness, and perfect for sharing. Enjoy the aroma as they bake and discover how quickly they disappear from the table.

What Makes Wild Garlic, Cheese, and Pepper a Winning Combination?

Wild garlic, cheese, and pepper form a trio that’s hard to beat. Each brings bold flavor and just enough balance to turn simple bread rolls into something crave-worthy. The sharpness of pepper wakes the senses, wild garlic adds fresh greenness, and cheese gives body and comfort. Together, they fill each bite with contrast—soft and herby, creamy and spicy.

Why Wild garlic stuffed rolls?

Last year, I was able to source some wild garlic, and I went mad trying all the recipes with it. So, somehow, I decided to stuff the rolls with it. These rolls are perfect for a snack or for your morning breakfast.

What is Wild garlic?

I have already detailed wild Garlic in my post on Wild Garlic Pesto. It is an aromatic herb believed to be anti-inflammatory and to have immune-boosting properties.

What is Spelt Flour

Spelt flour is an ancient grain similar to wheat but high in protein. It has a nutty flavour and is widely grown in Europe. I like to use different flours in my daily cooking, and spelt flour is one of them. I have already made this Roasted peeper and Onion Spelt flour Bread, Spelt and Rye Breakfast Sourdough Bread, and Breakfast Spelt and Oats Muffins.

Recipe

I have used my Indian pav recipe here, but replaced the whole wheat flour with spelt flour and halved the recipe. The pav comes deliciously soft and yum.

Ingredients and Replacements

Spelt Flour– I have used spelt flour here, but it can be replaced with plain flour or all purpose flour or whole wheat flour too.

Wild Garlic – I have used fresh wild garlic in this recipe. One can replace the wild garlic with any other herb or any green chutney like coriander chutney. I have cleaned and rinsed the wild garlic and pureed it in a blender with some water. One can even use the Wild Garlic Pesto..

Cheese – I am using cheddar cheese in this recipe. One can use parmesan or mozzarella, too.

Green peppers – I have used the mild variety of green peppers in this recipe. I have de-seeded them to reduce the heat, too.

Yeast – I am using Instant active dry yeast or rapid rising yeast. If using fresh yeast, the quantity used might differ. I have never used fresh yeast so do not know the measurements for it.

Milk – I am using milk to knead the dough. One can replace it with water, but the texture might differ.

Wild Garlic, Cheese and Pepper Stuffed Spelt Rolls: Easy Recipe for Savory Homemade Bread

Wild garlic, cheese and pepper stuffed spelt flour rolls

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Course: Breakfast, Main Course, Snacks

Cuisine: Indian

Keyword: Bread, Eggless Bakes

Prep Time: 30 minutes minutes

Cook Time: 20 minutes minutes

Resting Time: 3 hours hours

Servings: 9 Rolls

Calories: 190kcal

Author: Renu Agrawal-Dongre

Equipment

• Oven
• Oven Tray

Ingredients

• 2 cup Spelt Flour
• 1/2 packet Fact Action Dry Yeast / Rapid Rise Yeast 3.5 grams – 1 1/4 teaspoons
• 1/2 teaspoon Sugar
• ¼ Cup Lukewarm water
• 3/4 teaspoon Salt – as per taste
• 3/4-1 cup Luke Warm Milk (More or Less might be required depending on flour)
• 1 tablespoon Milk for brushing the buns
• 1 tablespoon Butter at room temperature
• ½ -¾ tablespoon butter for coating the bowl and the buns
• 1 Cup Cheddar Cheese
• 2-3 Green long peppers De-seeded and chopped into slices
• 1 Cup Wild Garlic Leaves Puree -Using 2 bunches of Wild Garlic

Instructions

Making Wild Garlic Puree

• Clean and rinse 2 bunches of Wild Garlic. A bunch will have 15-20 stems and leaves.
  1 Cup Wild Garlic Leaves Puree
• Remove the flowers and keep it aside for garnish.
• Puree the garlic using little water.

Blooming of yeast

• In a medium-size bowl, add in lukewarm water. The water should be lukewarm, just enough warm that you can easily dip your finger in it.
  ¼ Cup Lukewarm water
• Add yeast and sugar in the water and give it a mix.
  1/2 packet Fact Action Dry Yeast / Rapid Rise Yeast, 1/2 teaspoon Sugar
• Cover and let it sit for 10 minutes. If your kitchen is cold, cover a wide bowl on top of it or let it sit in microwave or oven (basically in a closed location – do not switch on microwave or oven)
• Check the images below, I have purposely added the spoon to show how the yeast mixture blooms.
• If your yeast mixture has not bloomed properly the yeast is dead and you would need to work with new yeast. At times even before the expiry date it is dead. So always bloom the yeast and check before adding in the dough.

Making Dough

• In a wide bowl or your stand mixer sift the flour and add the salt and give everything a quick mix.
  2 cup Spelt Flour, 3/4 teaspoon Salt
• Now in a wide bowl or your stand mixer add in the sifted flour
• Add in the bloomed yeast mixture and give everything a mix.
• Slowly add lukewarm milk. First add 1/4 Cup of milk and mix everything.
  3/4-1 cup Luke Warm Milk
• Keep on adding little by little milk at a time until you get a sticky dough. One should be able to add around 3/4- 1 cups of milk
• If you are kneading it with hand, take the dough mix on a clean kitchen working area.
• Knead this for a good 5-10 minutes until the dough comes in together.
• If using stand mixer just knead the dough using the kneading hook slowly incorporating milk.
• First on slow speed until the dough is well incorporated and then on high speed for around 5 minutes.
• Once the dough comes together, add in the butter again ½ tablespoon at a time and knead it with hand until you form an elastic dough. If you form a dent the dough should spring back in a few seconds.
  1 tablespoon Butter
• For stand mixer follow the same, by slowly adding the butter and kneading on medium speed until the dough is elastic.
• Now form a rough ball from the dough.
• Grease the bowl of a stand mixer or a wide bowl.
  ½ -¾ tablespoon butter
• Keep the bowl covered in a warm kitchen location. One can even keep the bowl in the oven/microwave with oven/microwave switched off and oven door closed.
• Let the dough rest for 75-90 minutes until double.

Making Rolls and adding filling

• Once the dough has doubled in size, pinch the dough.
• Give it a rough knead for a minute and divide it into equal size balls/buns. One can measure and divide too, I eyeball it. If measuring one bun size is around 85-90 grams.
• Take a ball, spread it with your hands evenly.
• Add 1-2 teaspoon of wild garlic puree and spread it.
  1 Cup Wild Garlic Leaves Puree
  
• Add cheese and 1-2 sliced pepper or a teaspoon of pepper if chopped finely.
  1 Cup Cheddar Cheese, 2-3 Green long peppers
  
• Lift the edges and seal the dough.
• Arrange the buns in a baking tray lined with parchment paper or greased lightly with butter.
• Garnish with Wild Garlic flowers and leaves.
• Space out the buns leaving a gap in between for the pav buns to rise.
• The tray used for baking should have a bit of depth. Around 1 inch, it helps the pav to rise vertically.
• The pic below are with tray size of 9*9 inch
• If you have some leftover dough you can experiment with braiding or make different shapes of bread in another tray and just use it as a pizza base.
• Cover it with a clean muslin cloth and let it rest for 75-90 minutes until double.
• Again one can keep it on the kitchen counter or the tray in oven/microwave with oven/microwave switched off and oven door closed.

Baking

• Once the pav buns have risen, i.e. after 75 minutes preheat the oven to 200 Deg C / 392 Deg F. (Remember if you have kept the oven tray in the oven, remove the tray from the oven before starting to preheat)
• Using a pastry brush, brush the buns with a little milk. It helps to give a nice brown color on the top of the buns.
  1 tablespoon Milk
• Now, bake this in a preheated oven for 17-20 minutes.
• If you are oven is hot from behind or has uneven heating, around 10 minutes just rotate the tray. Be a bit quick so as not to escape the heat.
• Do not exceed the baking time of 20 minutes or your buns will go hard.
• After 20 minutes remove from oven and immediately apply butter using a pastry brush.
  ½ -¾ tablespoon butter
• After 5-10 minutes gently lift the parchment paper and let this cool on a wire rack.
• If you have not used parchment paper, just let the whole tray sit on a wire rack.
• Once cooled keep the pav buns covered with a muslin cloth. This helps them not to get dry and retain moisture.

Notes

• Temperature plays an important role in bread making.
• Water and milk should be lukewarm.
• The yeast mixture has to be bloomed using lukewarm water/milk. It has to be lukewarm and not hot or else you will kill the yeast.
• Always test the yeast first if it is getting bloomed and then only add to the flour.
• The butter has to be melted or in semi-soft form but at normal temperature. It should not be cold.
• If you are using butter or milk from the fridge it is best to let it come to room temperature or slightly warm them up. But not heat.
• The cold temperature will not let the yeast work and hot will kill it.
• While proofing the dough and the pav buns leave it to rest undisturbed. By checking in between you will release the heat trapped and you will disturb the proofing process.
• Use a wide tray and which has a dept of around 1 inch. It helps the pav buns to rise properly.
• Oven temperatures are different, so do keep an eye after 17 minutes.
• 1 Cup = 235 ml, 1 tbsp= 15 ml, 1 tsp = 5 ml

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Nutrition Facts

Wild Garlic, Cheese and Pepper Stuffed Spelt Rolls: Easy Recipe for Savory Homemade Bread

Amount Per Serving (1 roll)

Calories 190 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 3g19%

Trans Fat 0.01g

Polyunsaturated Fat 0.2g

Monounsaturated Fat 1g

Cholesterol 15mg5%

Sodium 308mg13%

Potassium 131mg4%

Carbohydrates 25g8%

Fiber 4g17%

Sugar 3g3%

Protein 8g16%

Vitamin A 821IU16%

Vitamin C 30mg36%

Calcium 133mg13%

Iron 2mg11%

* I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

Disclaimer: I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

Sharing this with

Bread Bakers, where this month’s event is Rolls & Buns hosted by Karen from Karen’s Kitchen Stories. Below are what my friends made for this event.

• Alabama Orange Rolls from Karen’s Kitchen Stories
• Cheesy and Spicy Wild Garlic Stuffed Spelt Rolls from Cook with Renu
• Filled Wool Rolls from Passion Kneaded
• Hoagie Rolls from A Day in the Life on the Farm
• Käsebrötchen from Food Lust People Love
• Orange Date Sticky Toffee Buns from A Messy Kitchen
• Soft and Fluffy Sourdough Hamburger Buns from Sneha’s Recipe

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