Spinach Ham Breakfast Rolls (Recipe for Printing)
These soft rolls with ham and spinach are ideal for spring mornings or brunch gatherings. Featuring fluffy dough and savory fillings. Save & click.
# What You Need:
→ Dough
01 -
1 cup warm whole milk (105-115°F)
02 -
2 tablespoons granulated sugar
03 -
2 1/4 teaspoons active dry yeast
04 -
1/2 teaspoon salt
05 -
1/4 cup unsalted butter, melted
06 -
3 1/2 to 4 cups all-purpose flour, plus extra for dusting
→ Egg and Vegetable Filling
07 -
6 large eggs
08 -
1/4 cup whole milk or heavy cream
09 -
1/8 teaspoon salt
10 -
1/8 teaspoon ground black pepper
11 -
5 ounces fresh spinach, roughly chopped
12 -
2 tablespoons unsalted butter or olive oil
13 -
4 ounces cooked ham, diced
14 -
1/2 cup shredded cheese (cheddar, mozzarella, or Monterey Jack; optional)
→ Finishing
15 -
1 large egg, beaten (for egg wash; optional)
16 -
1 tablespoon milk or water (for egg wash; optional)
# How to Make It:
01 -
In a large mixing bowl or stand mixer bowl, warm the milk until it reaches 105-115°F, ensuring it is warm but not hot.
02 -
Add active dry yeast and granulated sugar to the warm milk. Stir gently and let stand for 5-10 minutes until foamy, indicating the yeast is active.
03 -
Mix in the melted unsalted butter and salt. Gradually incorporate 3 1/2 cups of all-purpose flour. Knead the dough with a stand mixer for 5-7 minutes or by hand for 8-10 minutes, adding additional flour a tablespoon at a time until the dough is smooth and elastic but not overly sticky.
04 -
Place the kneaded dough in a greased bowl, cover with a damp cloth, and let rise in a warm spot for about 60-75 minutes until doubled in size.
05 -
In a bowl, whisk together the eggs, 1/4 cup milk or cream, salt, and black pepper until fully combined.
06 -
Heat butter or olive oil in a large skillet over medium heat. Add chopped spinach and sauté for 2-3 minutes until just wilted.
07 -
Pour the egg mixture into the skillet with the spinach, scrambling gently until eggs are just set and slightly moist. Add diced cooked ham and shredded cheese, stirring until cheese is beginning to melt. Remove from heat and cool slightly.
08 -
Lightly flour your work surface and roll out the proofed dough into a large rectangle, about 1/2-inch thick. Evenly spread the cooled egg, spinach, ham, and cheese mixture over the surface, leaving a 1/2-inch border. Starting from a long edge, tightly roll up the dough to form a log.
09 -
Using a sharp knife or bench scraper, cut the log into 6 to 8 even pieces. Arrange rolls, cut side up, in a greased 9x13-inch baking pan, spacing them evenly.
10 -
Cover the pan with a clean towel and allow rolls to rise for 20-30 minutes at room temperature, until slightly puffy.
11 -
Combine the beaten egg with 1 tablespoon milk or water. Brush over the tops of the rolls for a glossy, golden finish. This step is optional but recommended.
12 -
Preheat oven to 350°F (175°C). Bake the breakfast rolls for 22-25 minutes, or until golden brown and set in the center.
13 -
Allow the rolls to cool in the pan for 5-10 minutes before serving warm.
# Extra Tips:
01 -
For best texture, avoid overfilling the rolls to prevent leakage during baking.
02 -
Cheese is optional but greatly enhances the flavor and moisture of the filling.
03 -
To prepare in advance, assemble the rolls, cover tightly, and refrigerate overnight. Bake in the morning after bringing to room temperature.