Pin
This spinach ham breakfast rolls recipe brings together soft, fluffy dough filled with a savory blend of scrambled eggs, fresh spinach, and diced ham. Perfect for weekend brunches or quick weekday breakfasts, these rolls are sure to satisfy hungry appetites.
I first made these rolls for a holiday brunch and was amazed at how the spinach and ham made the filling both satisfying and fresh. Now they’re a regular request on busy mornings when I want something homemade but fast.
Gather Your Ingredients
- One cup warm milk: about one hundred five to one hundred fifteen degrees Fahrenheit — this activates the yeast and ensures a soft dough. Whole milk gives richness but almond or soy milk works in a pinch
- Two tablespoons granulated sugar: feeds the yeast and adds subtle sweetness
- Half a teaspoon salt: balances flavor and keeps yeast activity in check
- Quarter cup unsalted butter melted: adds richness and tenderness to the rolls, unsalted allows better control over seasoning
- Three and a half to four cups all-purpose flour plus extra for dusting: start with less and add as needed for soft but not sticky dough. Bread flour works too if you want chewier rolls
- Six large eggs: the main protein in the filling, providing creaminess and substance
- Quarter cup milk or cream: makes scrambled eggs fluffy and moist; cream will add richness, milk keeps it lighter
- Four ounces cooked ham diced: provides savory saltiness; good to use deli ham, leftover ham, or for variation try bacon or sausage
- Five ounces fresh spinach roughly chopped: washed well, adds nutrition and subtle earthiness. Baby spinach is convenient while frozen spinach must be thawed and squeezed dry
- Two tablespoons butter or olive oil: used to sauté the spinach and eggs, butter lends richness, olive oil adds a lighter touch
- Optional half cup shredded cheese: for melty, cheesy goodness choose from cheddar, mozzarella, Monterey Jack, or your favorite variety
- For egg wash (optional): one beaten egg mixed with a tablespoon of milk or water — creates a shiny golden crust
How to Make It
- Prepare the Dough:
- Proofing the yeast properly sets the foundation for fluffy rolls. Warm the milk carefully to avoid killing the yeast and mix with sugar and yeast, letting it foam for ten minutes.
- Knead the Dough:
- Knead the dough five to seven minutes with a stand mixer or eight to ten by hand until it feels smooth elastic and slightly sticky but manageable. Add flour a spoonful at a time if it’s too wet. This gluten development gives structure and chew.
- Prepare the Filling:
- Whisk eggs with milk or cream and seasoning. Keep the filling moist and creamy as it will bake inside the rolls.
- Sauté the Spinach:
- In a medium skillet warm butter or olive oil over medium heat. Add spinach and cook two to three minutes until wilted but not mushy.
- Scramble the Eggs:
- Add egg mixture to spinach and cook gently while stirring until just set but still moist. If you like, stir in cheese now to melt slightly.
- Assemble Rolls:
- Roll out dough into a rectangle on floured surface. Spread spinach egg filling evenly. Sprinkle diced ham over top.
- Roll and Cut:
- Roll dough tightly into a log starting at the long edge. Cut into six to eight even rolls.
- Final Rise and Bake:
- Place rolls cut side up in greased pan and let rise until puffy about 30 minutes. Brush with egg wash for that golden finish. Bake at three hundred seventy-five degrees Fahrenheit about twenty-five minutes until golden brown and cooked through.
One of my favorite things about this recipe is how the warm, fluffy rolls perfectly balance hearty ham with fresh green spinach. It reminds me of cozy weekend mornings around the kitchen table, when the smell of baking dough fills the air and everyone gathers for a slow start to the day.
Flavor Boosters
Storage Tips Store leftover rolls in an airtight container at room temperature for up to two days. For longer storage wrap individually and freeze for up to three months. Reheat in a warm oven or microwave before serving. Ingredient Substitutions Try bacon or sausage in place of ham for a different savory flavor. Use kale or swiss chard instead of spinach if preferred. Milk can be swapped with any plant-based variety though texture may vary slightly.
Serving Suggestions
These rolls are delicious on their own or served alongside fresh fruit or a green salad. A dollop of sour cream or your favorite hot sauce adds a nice touch.
Creative Twists
Seasonal Adaptations Add finely diced roasted red peppers or sun dried tomatoes in summer for brightness. In winter try adding herbs like thyme or rosemary into the dough for extra warmth. Success Stories Many home cooks have told me these rolls quickly became their weekend favorite. One friend shared they doubled the batch for a holiday brunch and everyone asked for the recipe. Freezer Meal Conversion Prepare and cut the rolls but freeze before the final rise. When ready to bake, thaw and let rise fully then proceed to bake as usual.
This recipe makes weekend mornings special with a wholesome start that satisfies both young and old alike.
Common Questions About This Recipe
- → What type of flour works best for the dough?
All-purpose flour is ideal for a soft texture, but bread flour can be used for a chewier roll. Adjust the amount based on dough consistency.
- → Can I substitute the butter in the dough?
Yes, olive oil can replace butter for a different flavor profile, though butter gives a richer and softer texture.
- → How do I ensure the dough rises properly?
Use warm milk around 105-115°F to activate the yeast and proof it with sugar until foamy before mixing into the dough.
- → Is fresh spinach necessary or can I use frozen?
Fresh spinach is preferred for texture and flavor, but frozen spinach can be used if fully thawed and excess moisture squeezed out.
- → What is the purpose of the egg wash?
An egg wash gives the rolls a golden-brown color and slight gloss, enhancing visual appeal after baking.