In a small bowl, combine warm water, active dry yeast, and a pinch of sugar. Let it foam for about 5–10 minutes.

In a large mixing bowl, whisk together all-purpose flour and salt. Gradually add the yeast mixture and olive oil, mixing until a dough forms.

Knead the dough on a floured surface for about 5 minutes until it's smooth and elastic. Place it in a lightly greased bowl, cover, and let rise for 1 hour or until it doubles in size.

While the dough is rising, heat a tablespoon of olive oil in a skillet over low heat. Add sliced onions and cook for about 20 minutes until golden brown and caramelized.

Incorporate minced garlic and fresh spinach, cooking until the spinach is wilted and bright green, around 3–5 minutes. Stir in marinara sauce and mix well, then remove from heat and set aside to cool slightly.

Once the dough has risen, punch it down to release the air. On a floured surface, roll out the dough into a rectangle about 1/4 inch thick.

Spread the cooled filling of caramelized onions and spinach evenly across the dough, leaving a small border at the edges. Starting from one end, roll the dough tightly into a log.

Slice the log into equal pieces, about 1–2 inches thick, and place them cut-side up in a greased baking dish.

Cover the rolls gently with a clean kitchen towel and let them rise for an additional 30 minutes. Preheat your oven to 375°F (190°C) during this time.

After rising, bake the rolls in the preheated oven for 20–25 minutes, until golden brown.

Once the rolls are out of the oven, allow them to cool in the baking dish for about 5 minutes. Serve warm with extra marinara on the side for dipping.