Winter Veggie Roll
2 h
Easy
6-8
Recipe Ingredients
Ingredients for the Dough
- 5 grams dry yeast
- 1 teaspoon caster sugar
- 3 tablespoons water, lukewarm
- 380 grams plain flour
- 6 grams salt
- 160 grams plain yogurt
- 95–105 millilitres lukewarm water (adjust as needed)
- 45 millilitres olive oil, plus extra for brushing
Ingredients for the Vegetable Filling
- 1 large leek, finely sliced (white + light green part)
- 1 garlic clove, finely chopped
- Salt, to taste
- Freshly ground black pepper
- Pinch of nutmeg
- 1 bay leaf
- 250 grams white cabbage, finely shredded
- 150 grams carrots, grated
- 1 medium sweet potato (≈250 g), peeled and thinly sliced
- 3–4 tablespoons olive oil
Optional
- 80–120 grams mild cheese (young Kashar, Emmental, Gouda), grated
Methods
1. Activate the Yeast
In a small mixing bowl, dissolve the yeast with 1 teaspoon of caster sugar in 3 tablespoons of lukewarm water. Let it stand until foamy, which would take about 5–10 minutes. This step ensures your yeast is alive and ready to leaven the dough. If it is not foamy, start with new yeast.
2. Prepare the Dough
In a large bowl, mix 380 grams of plain flour and 6 grams of salt.
Add 160 grams of plain yogurt, 95–105 millilitres of lukewarm water, 45 millilitres of olive oil, and the activated yeast. Knead until smooth and elastic, about 8–10 minutes by hand.
The dough should be soft but not sticky.
Form it into a ball, cover with a tea towel, and let rise until doubled in size, about 60–75 minutes.
3. Prepare the Vegetable Filling
Heat 3–4 tablespoons of olive oil in a wide pan over medium-low heat.
Add finely sliced leek with a pinch of salt and cook gently until very soft, without browning.
Add finely chopped garlic and 1 bay leaf. Cook briefly until fragrant.
Stir in 250 grams of shredded cabbage and 150 grams of grated carrot. Cook slowly until completely softened and lightly sweet, about 10–15 minutes.
Season with salt, pepper, and a small pinch of nutmeg.
Sautéing the vegetables first removes excess moisture, so the roll bakes through without becoming soggy.
Once the vegetable is cooked, remove the bay leaf and let the mixture cool completely.
4. Prepare the Sweet Potato
Slice the sweet potato very thin (a mandoline works well). Brush or toss them lightly with olive oil and a pinch of salt.
Soften the sweet potato slices briefly in a frying-pan or roast for 5–8 minutes — just until flexible, not fully cooked. Allow them to cool before assembling.
5. Preheat the Oven
Preheat your oven to 190°C (374°F).
Line a 33×43 cm (11”×15”) baking tray with parchment paper.
6. Assemble the Roll
Roll the dough into a large rectangle, roughly matching the tray size (approx. 3–4 mm thick).
Lightly brush the dough with olive oil.
Spread the cooled cabbage–carrot–leek mixture evenly over the surface. Arrange sweet potato slices on top in overlapping rows.
If using cheese, sprinkle lightly over the vegetables.
Roll the dough tightly from the long side into a log. Place seam-side down on the prepared tray and brush the top with olive oil.
Let it rest for 15–20 minutes.
7. Bake the Veggie Roll
Bake the veggie roll for 25–30 minutes, until golden and fully baked through. If the top is colouring too quickly, tent loosely with foil for the last 5 minutes.
Once baked, immediately drizzle lightly with olive oil and cool slightly before slicing.
8. Serve
The winter veggie roll is best enjoyed warm or at room temperature. It slices cleanly once slightly cooled.
Baker’s Note
This role is designed to be flexible. For a lighter, everyday version, I often make it without cheese, but if you prefer a richer bake, you can easily add a mild grated cheese between the layers of vegetables. The olive oil-yoghurt dough is soft, forgiving, and ideal for rolling out thinly for a large tray.
STORAGE
This roll keeps well for 2 days and reheats beautifully. Ideal for lunch, a light dinner, or meal prep.
VARIATION NOTE
For a richer version, add mild grated cheese between the vegetable layers.
The roll is equally satisfying without cheese for a lighter January bake.
Tips for Success
- Kneading the Dough: Knead the dough until it is smooth and elastic. This usually takes about 8–10 minutes by hand, or 5–7 minutes with a dough hook on a stand mixer. Proper kneading develops the gluten and gives the roll their characteristic soft and chewy texture.
- Rising Time: Let the dough rise until it has doubled in volume. This may take approximately 1 hour, but the exact time may vary depending on room temperature. The dough should stand in a warm, draft-free place.
Looking for more simple yet delicious recipes to incorporate vegetables? Check out the following recipes:
Final Thoughts
This Winter Veggie Roll keeps well, slices cleanly, and reheats beautifully, making it ideal for meal prep or casual weekday meals. It’s a simple way to enjoy winter vegetables in a comforting, bread-based bake.
Other Recipes
Comments