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<p>Picture this: the aroma of warm, freshly baked rolls, a hint of buttery goodness, and the promise of tender scrambled eggs, salty ham, and earthy spinach, all wrapped snugly inside. These Spinach Ham Breakfast Rolls have become a favorite of mine, especially for lazy weekend mornings when I want something special without too much fuss. There’s something so satisfying about the moment you pull them from the oven, watching as they gently steam, then tear open, revealing a soft interior. It’s comfort food that feels just right, no matter the occasion.</p>
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<p>Somehow, they manage to be both hearty and light. The soft, fluffy dough gives way to a rich and savory filling that’s perfect for breakfast or brunch but elegant enough to serve at a gathering. And while they may take a bit of time to rise and bake, the end result is always worth the effort. So, let’s dive in and get to the good stuff—after all, these rolls won’t make themselves.</p>
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<h2 class="wp-block-heading">Why this one's worth making</h2>
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<p>These Spinach Ham Breakfast Rolls stand out for several reasons. For starters, they offer a delightful combination of textures and flavors—a soft, slightly sweet roll enveloping a creamy filling. You’ve got richness from the eggs, a savory touch from the ham, and a burst of freshness from the spinach. Each bite is satisfying without feeling heavy, making them ideal for any time of day.</p>
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<p>Beyond flavor and texture, there's something inherently rewarding about making these rolls from scratch. Watching the dough rise and transform into fluffy rolls is a small triumph in itself. Plus, they’re highly adaptable. Don't have ham on hand? Crumbled bacon works beautifully. Want to up your greens? Throw in some sautéed bell peppers or kale. The possibilities are endless, making this recipe a keeper in any kitchen.</p>
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<h2 class="wp-block-heading">Let's talk about what's in this</h2>
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<p>Here’s what you’ll need to create these delightful breakfast rolls:</p>
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<li><strong>Warm milk (1 cup, about 105-115°F)</strong>: This is essential for activating the yeast. Whole or 2% milk works beautifully, though you can substitute with non-dairy alternatives if needed.</li>
<li><strong>Active dry yeast (2 ¼ teaspoons)</strong>: Always check the date on your yeast. Fresh yeast is key to achieving those light and fluffy rolls.</li>
<li><strong>Sugar (2 tablespoons)</strong>: This not only adds flavor but also provides food for the yeast, ensuring a good rise.</li>
<li><strong>Salt (½ teaspoon)</strong>: A small amount balances the sweetness while enhancing the dough’s flavor.</li>
<li><strong>Melted unsalted butter (¼ cup)</strong>: Richness comes from this, contributing to the tender texture of the rolls. Olive oil can work here too, though it will give a different taste.</li>
<li><strong>All-purpose flour (3 ½ – 4 cups)</strong>: Start with 3 ½ cups and add more as needed until the dough is soft but not sticky.</li>
<li><strong>Large eggs (6)</strong>: The star of the filling—eggs give a rich, creamy texture.</li>
<li><strong>Milk or cream (¼ cup)</strong>: For fluffier scrambled eggs, this step is a must. Use cream for indulgence, milk for lightness.</li>
<li><strong>Salt and pepper</strong>: Essential for seasoning the eggs.</li>
<li><strong>Cooked ham (4 ounces, diced)</strong>: Adds a savory depth. Any cooked ham works well here—leftovers are golden.</li>
<li><strong>Fresh spinach (5 ounces, roughly chopped)</strong>: Fully loaded with nutrients, this adds a subtle earthiness to the filling.</li>
<li><strong>Butter or olive oil (2 tablespoons)</strong>: For sautéing the spinach and eggs. A touch of richness never hurt anyone.</li>
<li><strong>Shredded cheese (optional, ½ cup)</strong>: Choose your favorite—cheddar brings sharpness, mozzarella melts beautifully.</li>
<li><strong>For egg wash (optional): 1 egg, beaten + 1 tablespoon milk or water</strong>: Brush these over the top of the rolls for a glossy finish.</li>
</ul>
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<h2 class="wp-block-heading">How I make this at home</h2>
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<p>Making these rolls is straightforward, though it does take a little patience. Here’s how it goes:</p>
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<li>Warm the milk to about 105-115°F. Check with a thermometer or dip your finger in—warm, not hot.</li>
<li>In a large bowl, combine the warm milk, yeast, and sugar. Stir gently and let it sit for 5-10 minutes until foamy.</li>
<li>Once bubbly, add melted butter and salt. Mix well.</li>
<li>Gradually add flour, starting with 3 ½ cups. Stir until combined and shift to kneading for 5-7 minutes. The dough should be smooth and elastic.</li>
<li>Place the dough in a greased bowl, cover it with a towel, and let it rise in a warm spot for 1-1 ½ hours until doubled in size.</li>
<li>While the dough rises, whisk together eggs, milk or cream, salt, and pepper in a bowl. Set this aside.</li>
<li>In a skillet, heat butter or oil over medium heat and sauté the chopped spinach until wilted—this typically takes about 2-3 minutes.</li>
<li>Pour the egg mixture over the spinach, scrambling gently until just set but still creamy. If using cheese, add it now to melt slightly.</li>
<li>Punch down the risen dough and turn it out onto a floured surface.</li>
<li>Divide the dough into 12 equal portions, rolling each into a ball.</li>
<li>Roll out each ball, spoon in the egg mixture, and pinch the dough closed to form rolls. Place them seam-side down on a baking tray lined with parchment paper.</li>
<li>Cover lightly and let them rise again for about 30 minutes, while you preheat the oven to 375°F (190°C).</li>
<li>If desired, brush the tops with the egg wash before baking.</li>
<li>Bake for 20-25 minutes, until golden brown. Let them cool a bit before digging in and enjoying.</li>
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<h2 class="wp-block-heading">Best way to enjoy it</h2>
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<p>These rolls are glorious fresh out of the oven, best served warm. I like to pair them with a simple side of fresh fruit or a light salad for a balanced breakfast. A dollop of crème fraiche or a smear of butter can elevate them further. For something extra, consider a side of maple syrup for those who enjoy a sweet and savory experience.</p>
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<h2 class="wp-block-heading">How to store and freeze</h2>
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<p>If you end up with leftovers (which is rare in my house), store the rolls in an airtight container at room temperature for a day or two, or refrigerate them for up to a week. Reheat in a toaster oven or regular oven at 350°F until warmed through for the best texture.</p>
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<p>For longer storage, they freeze well. Just place them in a single layer in a freezer-safe bag or container. When you're ready, let them thaw overnight in the fridge and reheat gently before enjoying.</p>
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<h2 class="wp-block-heading">A few things worth knowing</h2>
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<li>Patience pays off with the dough—let it rise fully for the best results.</li>
<li>Feel free to swap out the spinach for other greens like kale or chard.</li>
<li>If they're a bit too sticky when you're dividing dough, dust with a little additional flour.</li>
<li>Experiment with different cheeses—pepper jack adds a fun kick!</li>
</ul>
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<h2 class="wp-block-heading">Creative twists</h2>
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<li><strong>Bacon or Sausage</strong>: Feel free to swap your ham for crispy bacon or cooked sausage for an even more indulgent filling.</li>
<li><strong>Herb-Infused Dough</strong>: Add a tablespoon of dried herbs (like oregano or thyme) to the dough for an aromatic twist.</li>
<li><strong>Stuffed Variations</strong>: Try changing up the filling with mushrooms, roasted peppers, or even a layer of pesto for a bold flavor.</li>
</ul>
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<h2 class="wp-block-heading">Ingredients</h2>
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<li>1 cup warm milk</li>
<li>2 ¼ teaspoons active dry yeast</li>
<li>2 tablespoons sugar</li>
<li>½ teaspoon salt</li>
<li>¼ cup unsalted butter, melted</li>
<li>3 ½ – 4 cups all-purpose flour</li>
<li>6 large eggs</li>
<li>¼ cup milk or cream</li>
<li>Salt and pepper to taste</li>
<li>4 ounces cooked ham, diced</li>
<li>5 ounces fresh spinach, roughly chopped</li>
<li>2 tablespoons butter or olive oil</li>
<li>½ cup shredded cheese (optional)</li>
<li>1 egg, beaten (for egg wash, optional)</li>
<li>1 tablespoon milk or water (for egg wash, optional)</li>
</ul>
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<h2 class="wp-block-heading">Directions to follow</h2>
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<li>Warm the milk, then combine with yeast and sugar; let sit until foamy.</li>
<li>Add melted butter and salt; mix well.</li>
<li>Gradually stir in flour until combined, then knead until smooth.</li>
<li>Place in a greased bowl, cover, and let rise until doubled.</li>
<li>Prepare the filling by whisking eggs, milk or cream, salt, and pepper; set aside.</li>
<li>Sauté spinach until wilted; then scramble eggs in the same skillet.</li>
<li>Punch down the dough and turn it out; divide into 12 portions.</li>
<li>Roll out dough, add filling, and shape into rolls.</li>
<li>Let rise again on a baking tray for about 30 minutes.</li>
<li>Brush with egg wash, if desired, then bake at 375°F for 20-25 minutes.</li>
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<h2 class="wp-block-heading">Your questions answered</h2>
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<li><strong>Can I use whole wheat flour?</strong> Yes, but you may need to adjust the liquid, as it can absorb more moisture.</li>
<li><strong>Can I make these ahead of time?</strong> Absolutely! Assemble the rolls and refrigerate overnight before baking.</li>
<li><strong>What's the best way to reheat them?</strong> A light oven reheat at 350°F restores their fluffy texture beautifully.</li>
<li><strong>Do I have to use ham?</strong> Not at all—bacon, sausage, or even a vegetarian filling can work wonderfully.</li>
<li><strong>How can I make them dairy-free?</strong> Substitute the milk with a non-dairy option and use vegan butter or oil!</li>
</ul>
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<p>There’s something about making these Spinach Ham Breakfast Rolls that lights up the kitchen and warms the heart. Not only are they a fantastic and nourishing option for breakfast or brunch, but they also encourage creativity in the kitchen. I invite you to give this recipe a go, tweak it to your liking, and enjoy every moment of the process. And do share your creations—let's keep the conversation going!</p>
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Spinach Ham Breakfast Rolls
Delicious breakfast rolls filled with creamy scrambled eggs, salty ham, and earthy spinach, all wrapped in soft, warm dough.
Ingredients
For the Dough
- 1 cup warm milk about 105-115°F
- 2 ¼ teaspoons active dry yeast Check the date for freshness.
- 2 tablespoons sugar Provides food for the yeast.
- ½ teaspoon salt Balances sweetness and enhances flavor.
- ¼ cup melted unsalted butter Can substitute with olive oil.
- 3 ½ – 4 cups all-purpose flour Start with 3 ½ cups and add more as needed.
For the Filling
- 6 large eggs Key ingredient in filling.
- ¼ cup milk or cream For fluffier scrambled eggs.
- 4 ounces cooked ham, diced Any cooked ham works well.
- 5 ounces fresh spinach, roughly chopped Adds earthiness to the filling.
- 2 tablespoons butter or olive oil For sautéing the spinach.
- ½ cup shredded cheese (optional) Use your favorite cheese.
For Egg Wash (optional)
- 1 egg beaten For a glossy finish.
- 1 tablespoon milk or water For egg wash.
Instructions
Preparation
- Warm the milk to about 105-115°F then combine with yeast and sugar; let sit for 5-10 minutes until foamy.
- Add melted butter and salt; mix well.
- Gradually stir in flour until combined, then knead until smooth.
- Place in a greased bowl, cover, and let rise until doubled (1-1 ½ hours).
- Prepare the filling by whisking eggs, milk or cream, salt, and pepper; set aside.
Cooking
- In a skillet, heat butter or oil over medium heat and sauté the chopped spinach until wilted (2-3 minutes).
- Pour the egg mixture over the spinach, scrambling gently until just set but still creamy.
- Punch down the risen dough and turn it out onto a floured surface.
- Divide the dough into 12 equal portions, rolling each into a ball.
- Roll out each ball, spoon in the egg mixture, and pinch the dough closed to form rolls. Place them seam-side down on a baking tray lined with parchment paper.
- Cover lightly and let them rise again for about 30 minutes while you preheat the oven to 375°F.
- If desired, brush the tops with the egg wash before baking.
- Bake for 20-25 minutes until golden brown. Let them cool slightly before enjoying.
Notes
Serve warm, best with fresh fruit or a light salad. Can be stored in an airtight container at room temperature for 1-2 days or refrigerated for up to a week. Reheat in the oven for the best texture. These rolls freeze well; thaw overnight in the fridge before reheating.