Soft & Fluffy Spinach Pesto Ham Bread Rolls (Potato Dough)

Soft and fluffy spinach pesto ham bread rolls made with mashed potato dough for extra tenderness. Perfect for breakfast, snacks, or as a savory side.

If you’ve never baked bread with mashed potatoes before, you’re in for a treat. These spinach pesto ham bread rolls are unbelievably soft, fluffy, and stay that way for days. The mashed potatoes work like magic in the dough, giving you that pillowy texture that’s hard to beat.I love making these rolls when I want something a little special but still comforting. The savory spinach pesto paired with ham makes them perfect for breakfast, snacking, or even as a side for dinner.

Why You’ll Like This Recipe

1. The mashed potato makes the bread incredibly soft and fluffy
2. They stay soft longer than regular bread rolls
3. The spinach pesto adds tons of flavor without being heavy
4. Great make-ahead option for busy days
5. Perfect for breakfast, lunchboxes, or as a side dish

Ingredients and Substitutions

1. Baby spinach leaves – swap with kale, arugula, or basil
2. Garlic powder – fresh garlic works too
3. Pine nuts – substitute with walnuts, almonds, or cashews
4. Parmesan cheese – Pecorino or Grana Padano works well
5. Oil – use olive oil or any neutral oil
6. Mashed potato – can use leftover mashed potatoes (plain, not heavily seasoned)
7. Bread flour – all-purpose works but slightly less chewy and you may need to adjust the amount of milk, you may need less
8. Instant yeast – active dry yeast works (activate first)
9. Sugar – honey or maple syrup can be used
10. Salt
11. Milk – dairy-free milk works too
12. Spinach pesto – store-bought pesto works in a pinch
13. Ham slices – swap with turkey, chicken, or skip for vegetarian
14. Egg – for egg wash (can use milk instead, but rolls won’t be as golden brown)

Tips for Success

1. Make sure mashed potatoes are smooth (no lumps)
2. Don’t add too much flour—the dough should stay soft
3. Knead until you get a stretchy, elastic dough
4. Use dental floss or serrated knife for clean cuts
5. Don’t skip the second proof—it makes the rolls fluffy

Variations to Try

1. Cheesy version: Add mozzarella or cheddar inside
2. Vegetarian: Skip ham, add sautéed mushrooms or sun-dried tomatoes
3. Spicy twist: Add chili flakes or chili oil to pesto
4. Garlic lovers: Add roasted garlic to the filling
5. Different herbs: Use basil pesto or cilantro pesto

What to Serve This With

1. Creamy tomato soup
2. Chicken soup or stew
3. Fresh green salad
4. Scrambled eggs for breakfast
5. Pasta dishes

Storage & Reheating

1. Room temperature (short-term only):
   You can leave the rolls out for up to 2 hours after baking if serving the same day. After that, they should be refrigerated because they have ham in it.
2. Refrigerator:
   Store in an airtight container in the fridge for up to 4 days.
3. Freezer:
   Freeze in a freezer-safe bag or container for up to 2 months. Thaw overnight in the fridge before reheating.
4. Reheating:
   • Microwave for 20–30 seconds until warm
   • Or reheat in the oven at 300°F until heated through
   • For the best texture, cover loosely with foil when reheating in the oven

Frequently Asked Questions

1. Can I make the dough ahead of time?
   Yes, refrigerate after the first proof overnight and continue the next day. Let it rise some in the fridge until double, if it’s not, let it sit at room temperature until it does, and proceed to the next step
2. Why is my dough too sticky?
   Potatoes vary in moisture—add a little flour gradually if needed. Try not to add too much. A bit of stickiness will ensure the bread stays soft and fluffy
3. Can I use store-bought pesto?
   Absolutely, it saves time and works well.
4. Can I make this without a stand mixer?
   I won’t recommend it! It’s very hard to work with by hand! The dough is extremely sticky!

These spinach pesto ham bread rolls are one of those recipes you’ll come back to again and again. The potato dough makes them incredibly soft, and the savory filling takes them to the next level. Whether you’re serving them fresh out of the oven or reheating the next day, they stay deliciously tender and satisfying.

Soft & Fluffy Spinach Pesto Ham Bread Rolls (Potato Dough)

Prep 30 minutes mins

Cook 30 minutes mins

Proof the dough twice: 2 hours hrs

Total 3 hours hrs

Servings 9 large rolls

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Ingredients

0.5x1x1.5x2x

US CustomaryMetric

Easy spinach pesto:

• ▢ 85 g baby spinach leaves or other greens of your choice
• ▢ 1 tsp garlic powder
• ▢ 50 g pine nuts toasted
• ▢ 15 g grated parmesan cheese Plus more for topping
• ▢ ½ tsp salt or more to taste
• ▢ ¼ tsp freshly ground black pepper
• ▢ 120 g oil or more as needed

For the dough:

• ▢ 200 g mashed potato
• ▢ 300 g bread flour (12.7% protein content)
• ▢ 5 g instant yeast
• ▢ 15 g sugar
• ▢ 6 g salt
• ▢ 30 g oil
• ▢ 120 g milk or more as needed

Filling:

• ▢ 180 g spinach pesto or use store-bought pesto of your choice
• ▢ 100 g ham slices

Egg wash:

• ▢ 1 egg beaten

Instructions

 

Prepare the dough:

• You will need about 230 grams (1/2 lb) of potato without the skin. Cut into cubes and boil until they are fork-tender. Discard the boiling water and return the potato back to the pan to let them dry out a little bit, about 10 minutes. Then mash with a fork or potato masher until smooth. You will get about 200 grams of mashed potato, a little over and under is fine
• Put the mashed potatoes and the rest of the ingredients for the dough in a mixing bowl of a standmixer. Use the hook attachment to stir the mixture so the flour won't fly all over when you start the machine
• Start mixing at low speed (speed 2 on KA) to mix all the ingredients for about 2-3 minutes to form a rough dough.
• The dough should feel soft and just slightly sticky to the touch. Increase the speed to the next level (speed 4 on KA) and continue kneading until the dough is smooth and soft, this may take about 8-10 minutes. You may need to stop halfway once or twice, and scrape the sides of the bowl so the dough is kneaded properly
• When you gently stretch the dough thinly, it won't break easily
  

First proofing:

• Round up the dough and put it in a lightly oiled bowl. Cover the bowl and put it in a warm place, around 82-90 F, and let it ferment until it doubles in volume, about 1 – 1 1/2 hours (this time varies depending on temperature).
  

Prepare the spinach pesto: (this can be prepared a few days ahead too)

• While waiting for the dough to proof, you can make the spinach pesto
• Put the spinach leaves, garlic powder, nuts, parmesan cheese, salt, and pepper in a blender or in a food processor. Pulse several times while slowly drizzling in the oil. Pulse until all ingredients are finely chopped.
  
• Have a taste and add more salt and pepper if needed. Transfer to a jar and store in the fridge if you are preparing ahead. They can be kept in the fridge for about a week
• We need about 3/4 cup of the spinach pesto. So you will have a bit of leftovers.

Shape the dough:

• Grease a 9 x 9 inch baking pan. You can line with parchment paper, perpendicular to each other for easier clean up
• Deflate the dough by folding the edge towards the center several times. Transfer to a lightly floured work surface. Cover and let the dough rest for 5 minutes to relax the gluten.
  
• Use your hands to pat the dough out into a 12 x 18 inch rectangle. You can use a rolling pin to do so. Make sure you push out all the air.
• Spread the pesto evenly on the surface of the dough, leaving about 1/2-inch along the edges of the dough.
  
• Lay the ham slices evenly over the pesto
  
• Start rolling from the longer side of the dough up. You want to roll it up tight and then pinch the seam shut. Now you have a long log. Place the seam side down
  
• Use a dental floss (preferably unflavored) or a bread knife (serrated knife) to cut into 9 equal pieces. If you want smaller rolls, you can cut into 12.
  

Second proofing:

• Place the pieces into the prepared baking pan, leaving some space in between.
  
• Cover with an oiled cling wrap and let the rolls proof again until they are puffy and fill up the pan, about 45 minutes to 1 hour
  

Baking:

• 10 minutes before the end of the proofing time, preheat the oven to 350 F (180 C) for conventional oven. For convection oven, lower the temperature by 20 F /15 C
• Brush the rolls with egg wash and sprinkle with more grated Parmesan cheese
  
• Put the pan in the middle rack and bake for 30 minutes for large rolls (if you make 9 rolls), and about 20-25 minutes for smaller rolls (if you make 12 rolls) or until the top is golden brown and the internal temperature at the center of the bread is 190 F (88 C)

Cooling:

• Let the rolls cool down for about 5 minutes and then serve them warm or at room temperature
  

RECOMMEDED TOOLS

digital kitchen scale

Kitchen Aid Standmixer

Vitamix Blender

food processor

*Nutrition facts are just estimates and calculated using online tools*

Nutrition Facts

Soft & Fluffy Spinach Pesto Ham Bread Rolls (Potato Dough)

Amount per Serving

Calories

443

% Daily Value*

Fat

 

24

g

37

%

Saturated Fat

 

3

g

19

%

Trans Fat

 

0.1

g

Polyunsaturated Fat

 

7

g

Monounsaturated Fat

 

13

g

Cholesterol

 

28

mg

9

%

Sodium

 

596

mg

26

%

Potassium

 

435

mg

12

%

Carbohydrates

 

46

g

15

%

Fiber

 

3

g

13

%

Sugar

 

3

g

3

%

Protein

 

11

g

22

%

Vitamin A

 

945

IU

19

%

Vitamin C

 

21

mg

25

%

Calcium

 

57

mg

6

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

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