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.