{ Swiss Chard, Artichoke + Cheddar Rolls }

You can just about taste it already just looking at it, can’t you? Buttery, soft rolls spun with savoury filling and crisp melted cheese on top. That’s pure comfort and home-baked goodness right there! If you’re looking for something new do with all that leafy green swiss chard coming to you out of the garden– this is it.

The process is similar to making cinnamon rolls, but with a fragrant, veggie-laden spread in the middle. Canned artichokes add a tangy edge to the earthy flavour of the Swiss chard filling, along with cream cheese and fragrant shallots (can substitute yellow onion or chopped scallions if you have them on hand), all makes for a certain-to-please combination. Give it a try and see for yourself!

A big thank you to Jessica Musslewhite of MUSHROOMS & THYME blog for creating another tasty recipe for us here– and all you fresh-veggie lovers out there! Hope you too are swimming in garden goodness as we are at the farm. There’s nothing quite so wonderful as a fresh garden haul filling up your refrigerator at this time of year!

Swiss Chard, Artichoke + Cheddar Rolls

Servings: 12 rolls



  • 1 cup milk, warm
  • 1/2 cup butter, cubed
  • 2 eggs
  • 4 cups flour
  • 1 tsp salt
  • 1 tbsp sugar
  • 8 grams active dry yeast


  • Oil
  • 4 cups Swiss Chard leaves, chopped
  • 1 shallot, diced
  • 1 can artichokes, drained and chopped
  • 1 tbsp lemon juice
  • 4 oz. sharp white cheddar cheese, grated
  • 8 oz. cream cheese
  • Salt and pepper


  • Bloom yeast in the warm milk and sugar for 10 minutes until bubbles start to become active.
  • In a stand mixer, with dough attachment, add eggs, milk and yeast to the bowl. Next add, flour and salt. Slowly start to mix the dough and add butter slowly. Let mix for 5 minutes at low speed. Increase speed and continue to combine until the dough comes together and starts to slap around (~12 minutes). Let rest 1 hour.
  • While the dough is resting, prepare the filling. Heat a little oil in a pan on medium heat. Add shallots and let sauté until translucent. Add swiss chard, and sauté until wilted. Add artichokes and lemon juice and sauté for another 2 minutes. Remove from heat, let cool and set aside.
  • Line a baking dish, or pizza pan, with parchment paper.
  • Roll rested dough out into a large rectangle. Spread cream cheese over the dough, leaving a 1inch board. Spread the swiss chard mixture next and sprinkle with cheddar cheese. Season with salt and pepper. Roll the buns, starting along the long side of the dough. Cut into 12 rolls and place in the parchment paper lined baking dish, or pizza pan. Sprinkle with extra cheddar cheese, if desired. 
  • Cover the rolls and rest dough for another 45 minutes.
  • Preheat the oven to 375°F. Bake for 25-30 minutes, until the tops are golden.