From the moment the aroma of freshly baked bread mingled with the savory scent of ham and eggs filled my kitchen, I knew these Spinach Ham Breakfast Rolls were going to be a hit. My family, always eager taste testers, gathered around as I pulled the golden-brown rolls from the oven. The soft, pillowy texture of the roll, combined with the flavorful filling of spinach, ham, and fluffy scrambled eggs, was simply irresistible. Even my picky eater, who usually shies away from anything green, devoured these rolls with gusto! This recipe has quickly become a weekend staple in our home, and I’m excited to share it with you. Whether you’re looking for a delightful breakfast treat, a satisfying brunch option, or even a portable snack for on-the-go mornings, these Spinach Ham Breakfast Rolls are guaranteed to become a new favorite. Get ready to elevate your breakfast game with this easy-to-make and incredibly delicious recipe.
Ingredients
- For the Dough:
- 1 cup warm milk (about 105-115°F) – Warm milk is crucial for activating the yeast and ensuring a soft, fluffy dough. Whole milk or 2% milk works best for richness, but you can also use non-dairy milk like almond milk or soy milk, though it might slightly alter the texture.
- 2 ¼ teaspoons (1 packet) active dry yeast – Active dry yeast is the leavening agent that makes the rolls rise. Ensure it’s fresh and not expired for optimal results. You can also use instant yeast, in which case you can skip the proofing step and add it directly to the dry ingredients.
- 2 tablespoons granulated sugar – Sugar not only adds a touch of sweetness but also feeds the yeast, helping it to activate and rise properly.
- ½ teaspoon salt – Salt balances the sweetness and enhances the overall flavor of the dough. It also controls the yeast activity, preventing the dough from rising too quickly.
- ¼ cup (½ stick) unsalted butter, melted – Melted butter adds richness, flavor, and tenderness to the rolls. Unsalted butter allows you to control the salt content in the dough. You can substitute with olive oil for a slightly different flavor profile, but butter contributes to the classic soft roll texture.
- 3 ½ – 4 cups all-purpose flour, plus more for dusting – All-purpose flour is the standard choice for bread making. The amount of flour may vary depending on humidity and the type of flour used. Start with 3 ½ cups and gradually add more until the dough is soft and slightly sticky but no longer clings to the sides of the bowl. Bread flour can also be used for a chewier texture.
- For the Filling:
- 6 large eggs – Eggs are the star of the filling, providing protein and a creamy texture. Large eggs are the standard size used in most recipes.
- ¼ cup milk or cream – Adding milk or cream to the scrambled eggs makes them extra fluffy and moist. Heavy cream will result in a richer filling, while milk keeps it lighter.
- Salt and pepper to taste – Seasoning is key! Salt and pepper enhance the flavors of the eggs and other filling ingredients. Freshly ground black pepper is always preferred for its robust flavor.
- 4 ounces cooked ham, diced – Cooked ham adds a savory and salty element to the filling. You can use deli ham, leftover holiday ham, or even diced cooked bacon or sausage for variations. Consider using different types of ham like Black Forest ham, honey ham, or smoked ham for varied flavor profiles.
- 5 ounces fresh spinach, roughly chopped – Fresh spinach adds a healthy dose of vitamins and minerals and a subtle earthy flavor. Make sure to wash the spinach thoroughly. You can also use frozen spinach, but thaw it completely and squeeze out excess moisture before using. Baby spinach is a convenient option as it’s already pre-washed.
- 2 tablespoons butter or olive oil – Butter adds richness to sautéing the spinach and eggs, while olive oil offers a healthier alternative.
- Optional: ½ cup shredded cheese (cheddar, mozzarella, Monterey Jack, or your favorite) – Cheese adds another layer of flavor and melty goodness. Cheddar provides a classic cheesy taste, mozzarella offers a mild and melty texture, and Monterey Jack brings a slightly sharper flavor. Feel free to experiment with different cheese blends or spicy cheeses like pepper jack.
- For Egg Wash (Optional):
- 1 egg, beaten – An egg wash gives the rolls a beautiful golden-brown color and a slightly glossy finish. It’s optional but recommended for visual appeal.
- 1 tablespoon milk or water – Adding milk or water to the egg wash thins it slightly and helps it spread evenly.
Instructions
- Prepare the Dough: In a large bowl or the bowl of a stand mixer, warm the milk to about 105-115°F. This temperature is warm enough to activate the yeast but not so hot that it kills it. You can use a thermometer or test it by dipping your finger – it should feel warm but not hot.
- Proof the Yeast: Add the yeast and sugar to the warm milk. Stir gently and let it stand for 5-10 minutes, or until foamy. This step, called proofing, ensures that the yeast is active and alive. If the mixture doesn’t foam, your yeast might be old or inactive, and you’ll need to use fresh yeast.
- Combine Wet Ingredients: Once the yeast is foamy, add the melted butter and salt to the milk mixture. Stir to combine. The melted butter should be cooled slightly so it doesn’t kill the yeast.
- Gradually Add Flour: Gradually add the flour, starting with 3 ½ cups, to the wet ingredients. If using a stand mixer, use the dough hook and mix on low speed. If mixing by hand, use a wooden spoon or your hands to combine.
- Knead the Dough: Knead the dough for 5-7 minutes if using a stand mixer, or 8-10 minutes if kneading by hand, until it becomes smooth and elastic. The dough should be soft and slightly sticky but not overly sticky. If the dough is too sticky, add a tablespoon of flour at a time until it reaches the desired consistency. Kneading develops the gluten in the flour, which gives the rolls their structure and chewiness.
- First Rise: Place the dough in a lightly oiled bowl, turning to coat all sides. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for about 1-1 ½ hours, or until doubled in size. The warm place helps the yeast to work efficiently. You can place the bowl in a slightly warmed oven (turned off), a sunny spot, or a warm room.
- Prepare the Filling: While the dough is rising, prepare the filling. In a bowl, whisk together the eggs, milk or cream, salt, and pepper. Set aside.
- Sauté Spinach: Heat butter or olive oil in a large skillet over medium heat. Add the chopped spinach and cook until wilted, about 2-3 minutes. Don’t overcook the spinach, as it will shrink and become mushy.
- Scramble Eggs: Pour the egg mixture into the skillet with the spinach. Cook and scramble the eggs until they are just set but still slightly moist. Avoid overcooking the eggs, as they will dry out when baked in the rolls. If using cheese, sprinkle it over the scrambled eggs in the skillet and let it melt slightly.
- Punch Down Dough: Once the dough has doubled in size, gently punch it down to release the air. Turn the dough out onto a lightly floured surface.
- Divide and Shape Dough: Divide the dough into 12 equal portions. You can use a kitchen scale for accuracy, or simply eyeball it. Roll each portion into a ball.
- Assemble Rolls: Flatten each dough ball slightly into a disc, about 4-5 inches in diameter. Place a generous spoonful of the spinach and scrambled egg mixture in the center of each disc, along with diced ham.
- Seal Rolls: Bring the edges of the dough up and pinch them together to seal the filling inside, forming a round roll. Make sure the seams are tightly sealed to prevent the filling from leaking out during baking.
- Second Rise: Place the assembled rolls, seam-side down, on a baking sheet lined with parchment paper or lightly greased. Cover loosely with plastic wrap or a clean kitchen towel and let them rise again for 30-45 minutes, or until slightly puffed. This second rise allows the rolls to become even lighter and fluffier.
- Preheat Oven & Egg Wash (Optional): Preheat oven to 375°F (190°C). If using egg wash, brush the tops of the rolls with the beaten egg mixture.
- Bake: Bake for 20-25 minutes, or until the rolls are golden brown and cooked through. The internal temperature of the rolls should reach 200-210°F (93-99°C).
- Cool and Serve: Let the rolls cool on the baking sheet for a few minutes before transferring them to a wire rack to cool slightly further. Serve warm and enjoy!
Nutrition Facts (per serving, approximate, based on 12 servings and average ingredient values)
- Serving Size: 1 roll
- Calories: Approximately 280-350 calories (This can vary based on ingredient quantities and types, especially ham and cheese).
- Sugar: 5-8 grams
Note: Nutritional information is an estimate and can vary. For precise values, use a nutrition calculator with specific ingredient brands and quantities.
Preparation Time
- Prep time: 45 minutes (includes dough preparation, filling preparation)
- Rise time (1st rise): 1- 1.5 hours
- Rise time (2nd rise): 30-45 minutes
- Cook time: 20-25 minutes
- Total time: Approximately 2 hours 35 minutes – 3 hours 10 minutes
How to Serve
These Spinach Ham Breakfast Rolls are incredibly versatile and can be served in various ways:
- Classic Breakfast or Brunch:
- Serve warm straight from the oven as a delightful breakfast or brunch centerpiece.
- Pair them with a side of fresh fruit, such as berries, melon, or grapes, for a balanced meal.
- Offer a dollop of plain yogurt or sour cream for dipping or topping.
- On-the-Go Breakfast:
- These rolls are perfect for busy mornings. Prepare them ahead of time and grab one as you head out the door.
- Wrap them individually in foil or parchment paper for easy portability.
- Lunch or Light Dinner:
- Serve them with a light salad for a satisfying lunch or light dinner.
- They also pair well with a bowl of soup, such as tomato soup or creamy vegetable soup.
- Party Appetizer or Snack:
- Cut the rolls in half or quarters to serve as bite-sized appetizers at gatherings or parties.
- Arrange them on a platter with other savory snacks for a delicious spread.
- Dipping Sauces:
- Offer a variety of dipping sauces to enhance the flavor and provide options for different palates:
- Hollandaise Sauce: For a decadent brunch experience.
- Sriracha Mayo: For a spicy kick.
- Honey Mustard: For a sweet and tangy flavor.
- Ranch Dressing: A classic and crowd-pleasing choice.
- Marinara Sauce: For a pizza-roll inspired twist.
- Offer a variety of dipping sauces to enhance the flavor and provide options for different palates:
Additional Tips for Perfect Spinach Ham Breakfast Rolls
- Don’t Overcrowd the Pan When Sautéing Spinach: Sauté spinach in batches if necessary to avoid overcrowding the pan. Overcrowding steams the spinach instead of sautéing it, resulting in less flavorful and potentially soggy spinach. Sautéing in smaller batches ensures even cooking and better flavor concentration.
- Squeeze Excess Moisture from Frozen Spinach (if using): If you opt for frozen spinach, it’s crucial to thaw it completely and squeeze out as much excess moisture as possible before using. Excess water will make the filling watery and can prevent the rolls from baking properly, potentially leading to a soggy bottom.
- Customize the Cheese: Feel free to experiment with different types of cheese to customize the flavor profile. Consider using sharp cheddar for a bolder taste, Gruyere for a nutty and complex flavor, or pepper jack for a spicy kick. A blend of cheeses can also add depth and complexity.
- Make-Ahead Dough (First Rise): You can prepare the dough up to the first rise stage ahead of time. After kneading, place the dough in an oiled bowl, cover it tightly, and refrigerate it for up to 24 hours. When ready to bake, remove the dough from the refrigerator and let it come to room temperature for about 1-2 hours before proceeding with the recipe from step 10. This is a great time-saver if you want to prepare the rolls in advance.
- Freeze Baked Rolls for Later: Baked Spinach Ham Breakfast Rolls freeze exceptionally well. Allow the baked rolls to cool completely. Wrap them individually in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to 2-3 months. To reheat, thaw overnight in the refrigerator or microwave on low power until warmed through. You can also reheat them in a 350°F (175°C) oven for 10-15 minutes for a crisper texture.
FAQ Section
Q1: Can I use instant yeast instead of active dry yeast?
A: Yes, you can use instant yeast. If using instant yeast, you can skip the proofing step (step 2 in the instructions). Simply add the instant yeast directly to the dry ingredients (flour, sugar, salt) along with the warm milk and melted butter in step 3. The rest of the recipe remains the same. Instant yeast often provides a slightly faster rise time.
Q2: Can I make these rolls vegetarian?
A: Absolutely! To make these rolls vegetarian, simply omit the ham from the filling. You can add other vegetables to the spinach and egg mixture, such as sautéed mushrooms, bell peppers, onions, or zucchini, to add more flavor and texture. Consider adding a stronger cheese like feta or Parmesan to enhance the savory flavor if omitting the ham.
Q3: My dough is too sticky. What should I do?
A: Dough stickiness can vary depending on humidity and flour type. If your dough is too sticky to handle, add flour one tablespoon at a time while kneading, until it reaches a soft and slightly sticky consistency that is manageable but doesn’t stick excessively to your hands or the bowl. Be careful not to add too much flour, as this can make the rolls dry.
Q4: Can I prepare the filling ahead of time?
A: Yes, you can prepare the spinach and scrambled egg filling ahead of time. Cook the spinach and scramble the eggs as instructed, then let the filling cool completely. Store it in an airtight container in the refrigerator for up to 2 days. When ready to assemble the rolls, simply use the pre-made filling. This can save time on the day you plan to bake the rolls.
Q5: How do I ensure my rolls are soft and not dry?
A: To ensure soft rolls, avoid over-baking them. Bake until they are golden brown and cooked through, but don’t let them become overly browned or hard. The internal temperature should reach 200-210°F (93-99°C). Also, using enough fat in the dough (butter) contributes to softness. Don’t over-knead the dough, and ensure you have sufficient moisture in your scrambled egg filling. Cooling the rolls on a wire rack after baking also helps prevent them from becoming soggy on the bottom.
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Spinach Ham Breakfast Rolls
Ingredients
Scale
- For the Dough:
- 1 cup warm milk (about 105-115°F) – Warm milk is crucial for activating the yeast and ensuring a soft, fluffy dough. Whole milk or 2% milk works best for richness, but you can also use non-dairy milk like almond milk or soy milk, though it might slightly alter the texture.
- 2 ¼ teaspoons (1 packet) active dry yeast – Active dry yeast is the leavening agent that makes the rolls rise. Ensure it’s fresh and not expired for optimal results. You can also use instant yeast, in which case you can skip the proofing step and add it directly to the dry ingredients.
- 2 tablespoons granulated sugar – Sugar not only adds a touch of sweetness but also feeds the yeast, helping it to activate and rise properly.
- ½ teaspoon salt – Salt balances the sweetness and enhances the overall flavor of the dough. It also controls the yeast activity, preventing the dough from rising too quickly.
- ¼ cup (½ stick) unsalted butter, melted – Melted butter adds richness, flavor, and tenderness to the rolls. Unsalted butter allows you to control the salt content in the dough. You can substitute with olive oil for a slightly different flavor profile, but butter contributes to the classic soft roll texture.
- 3 ½ – 4 cups all-purpose flour, plus more for dusting – All-purpose flour is the standard choice for bread making. The amount of flour may vary depending on humidity and the type of flour used. Start with 3 ½ cups and gradually add more until the dough is soft and slightly sticky but no longer clings to the sides of the bowl. Bread flour can also be used for a chewier texture.
- For the Filling:
- 6 large eggs – Eggs are the star of the filling, providing protein and a creamy texture. Large eggs are the standard size used in most recipes.
- ¼ cup milk or cream – Adding milk or cream to the scrambled eggs makes them extra fluffy and moist. Heavy cream will result in a richer filling, while milk keeps it lighter.
- Salt and pepper to taste – Seasoning is key! Salt and pepper enhance the flavors of the eggs and other filling ingredients. Freshly ground black pepper is always preferred for its robust flavor.
- 4 ounces cooked ham, diced – Cooked ham adds a savory and salty element to the filling. You can use deli ham, leftover holiday ham, or even diced cooked bacon or sausage for variations. Consider using different types of ham like Black Forest ham, honey ham, or smoked ham for varied flavor profiles.
- 5 ounces fresh spinach, roughly chopped – Fresh spinach adds a healthy dose of vitamins and minerals and a subtle earthy flavor. Make sure to wash the spinach thoroughly. You can also use frozen spinach, but thaw it completely and squeeze out excess moisture before using. Baby spinach is a convenient option as it’s already pre-washed.
- 2 tablespoons butter or olive oil – Butter adds richness to sautéing the spinach and eggs, while olive oil offers a healthier alternative.
- Optional: ½ cup shredded cheese (cheddar, mozzarella, Monterey Jack, or your favorite) – Cheese adds another layer of flavor and melty goodness. Cheddar provides a classic cheesy taste, mozzarella offers a mild and melty texture, and Monterey Jack brings a slightly sharper flavor. Feel free to experiment with different cheese blends or spicy cheeses like pepper jack.
- For Egg Wash (Optional):
- 1 egg, beaten – An egg wash gives the rolls a beautiful golden-brown color and a slightly glossy finish. It’s optional but recommended for visual appeal.
- 1 tablespoon milk or water – Adding milk or water to the egg wash thins it slightly and helps it spread evenly.
Instructions
- Prepare the Dough: In a large bowl or the bowl of a stand mixer, warm the milk to about 105-115°F. This temperature is warm enough to activate the yeast but not so hot that it kills it. You can use a thermometer or test it by dipping your finger – it should feel warm but not hot.
- Proof the Yeast: Add the yeast and sugar to the warm milk. Stir gently and let it stand for 5-10 minutes, or until foamy. This step, called proofing, ensures that the yeast is active and alive. If the mixture doesn’t foam, your yeast might be old or inactive, and you’ll need to use fresh yeast.
- Combine Wet Ingredients: Once the yeast is foamy, add the melted butter and salt to the milk mixture. Stir to combine. The melted butter should be cooled slightly so it doesn’t kill the yeast.
- Gradually Add Flour: Gradually add the flour, starting with 3 ½ cups, to the wet ingredients. If using a stand mixer, use the dough hook and mix on low speed. If mixing by hand, use a wooden spoon or your hands to combine.
- Knead the Dough: Knead the dough for 5-7 minutes if using a stand mixer, or 8-10 minutes if kneading by hand, until it becomes smooth and elastic. The dough should be soft and slightly sticky but not overly sticky. If the dough is too sticky, add a tablespoon of flour at a time until it reaches the desired consistency. Kneading develops the gluten in the flour, which gives the rolls their structure and chewiness.
- First Rise: Place the dough in a lightly oiled bowl, turning to coat all sides. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for about 1-1 ½ hours, or until doubled in size. The warm place helps the yeast to work efficiently. You can place the bowl in a slightly warmed oven (turned off), a sunny spot, or a warm room.
- Prepare the Filling: While the dough is rising, prepare the filling. In a bowl, whisk together the eggs, milk or cream, salt, and pepper. Set aside.
- Sauté Spinach: Heat butter or olive oil in a large skillet over medium heat. Add the chopped spinach and cook until wilted, about 2-3 minutes. Don’t overcook the spinach, as it will shrink and become mushy.
- Scramble Eggs: Pour the egg mixture into the skillet with the spinach. Cook and scramble the eggs until they are just set but still slightly moist. Avoid overcooking the eggs, as they will dry out when baked in the rolls. If using cheese, sprinkle it over the scrambled eggs in the skillet and let it melt slightly.
- Punch Down Dough: Once the dough has doubled in size, gently punch it down to release the air. Turn the dough out onto a lightly floured surface.
- Divide and Shape Dough: Divide the dough into 12 equal portions. You can use a kitchen scale for accuracy, or simply eyeball it. Roll each portion into a ball.
- Assemble Rolls: Flatten each dough ball slightly into a disc, about 4-5 inches in diameter. Place a generous spoonful of the spinach and scrambled egg mixture in the center of each disc, along with diced ham.
- Seal Rolls: Bring the edges of the dough up and pinch them together to seal the filling inside, forming a round roll. Make sure the seams are tightly sealed to prevent the filling from leaking out during baking.
- Second Rise: Place the assembled rolls, seam-side down, on a baking sheet lined with parchment paper or lightly greased. Cover loosely with plastic wrap or a clean kitchen towel and let them rise again for 30-45 minutes, or until slightly puffed. This second rise allows the rolls to become even lighter and fluffier.
- Preheat Oven & Egg Wash (Optional): Preheat oven to 375°F (190°C). If using egg wash, brush the tops of the rolls with the beaten egg mixture.
- Bake: Bake for 20-25 minutes, or until the rolls are golden brown and cooked through. The internal temperature of the rolls should reach 200-210°F (93-99°C).
- Cool and Serve: Let the rolls cool on the baking sheet for a few minutes before transferring them to a wire rack to cool slightly further. Serve warm and enjoy!
Nutrition
- Serving Size: one normal portion
- Calories: 350
- Sugar: 8 grams
