Spinach Ham Breakfast Rolls Recipe

Introduction

These Spinach Ham Breakfast Rolls are soft, fluffy, and packed with a savory filling of scrambled eggs, fresh spinach, and diced ham. Perfect for a hearty morning meal or brunch, they combine comforting flavors wrapped in tender homemade dough.

Ingredients

• 1 cup warm milk (about 105-115°F)
• 2 ¼ teaspoons (1 packet) active dry yeast
• 2 tablespoons granulated sugar
• ½ teaspoon salt
• ¼ cup (½ stick) unsalted butter, melted
• 3 ½ – 4 cups all-purpose flour, plus more for dusting
• 6 large eggs
• ¼ cup milk or cream
• Salt and pepper to taste
• 4 ounces cooked ham, diced
• 5 ounces fresh spinach, roughly chopped
• 2 tablespoons butter or olive oil
• Optional: ½ cup shredded cheese (cheddar, mozzarella, Monterey Jack, or favorite)
• For egg wash (optional): 1 egg, beaten
• 1 tablespoon milk or water

Instructions

1. Step 1: In a large bowl or stand mixer bowl, warm the milk to about 105-115°F, warm enough to activate the yeast but not kill it.
2. Step 2: Add the yeast and sugar to the warm milk. Stir gently and let stand for 5-10 minutes until foamy.
3. Step 3: Once foamy, add melted butter (cooled slightly) and salt to the milk mixture. Stir to combine.
4. Step 4: Gradually add 3 ½ cups flour to the wet ingredients, mixing on low speed or with a wooden spoon.
5. Step 5: Knead the dough for 5-7 minutes with a mixer or 8-10 minutes by hand until smooth and elastic, adding flour as needed to prevent stickiness.
6. Step 6: Place dough in a lightly oiled bowl, turn to coat, cover, and let rise in a warm place for 1 to 1 ½ hours until doubled in size.
7. Step 7: While dough rises, whisk eggs, milk or cream, salt, and pepper. Set aside.
8. Step 8: Heat butter or olive oil in a skillet over medium heat. Add chopped spinach and cook until wilted, about 2-3 minutes.
9. Step 9: Pour egg mixture into skillet with spinach. Scramble eggs gently until just set but still moist. Add cheese if using, allowing it to melt slightly.
10. Step 10: Punch down the risen dough and turn onto a floured surface.
11. Step 11: Divide dough into 12 equal portions and roll each into a ball.
12. Step 12: Flatten each ball into a 4-5 inch disc. Place a spoonful of egg and spinach mixture and diced ham in the center of each disc.
13. Step 13: Bring edges together and pinch to seal, forming a round roll with filling inside.
14. Step 14: Place rolls seam-side down on a parchment-lined or greased baking sheet. Cover and let rise for 30-45 minutes until slightly puffed.
15. Step 15: Preheat oven to 375°F (190°C). If using, brush rolls with egg wash made from beaten egg and milk or water.
16. Step 16: Bake rolls for 20-25 minutes until golden brown and cooked through (internal temperature 200-210°F).
17. Step 17: Let rolls cool on baking sheet for a few minutes, then transfer to a wire rack. Serve warm and enjoy.

Tips & Variations

• Use fresh yeast for best rise and freshness; expired yeast may prevent dough from rising properly.
• For a richer dough, substitute whole milk with cream or add an extra tablespoon of butter.
• Try different fillings like cooked bacon, sausage, or sautéed mushrooms for variety.
• To make rolls ahead, assemble and freeze before second rise; thaw and allow to rise before baking.

Storage

Store cooled rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat in a warm oven or microwave until heated through. They also freeze well—wrap individually and freeze for up to 2 months. Thaw before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can use instant yeast by adding it directly to the flour without proofing. This can shorten the preparation time, but make sure to adjust the liquid slightly if needed.

Can I substitute spinach with other greens?

Absolutely. Kale, Swiss chard, or arugula can be used instead of spinach. Just wilt or sauté them similarly before mixing with the eggs.

Spinach Ham Breakfast Rolls Recipe

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★★★★★

4.6 from 115 reviews

Deliciously soft and fluffy Spinach Ham Breakfast Rolls filled with a savory mixture of scrambled eggs, fresh spinach, diced ham, and optional melted cheese. These homemade rolls feature a tender yeast dough enriched with butter and milk, perfect for a hearty breakfast or brunch. The rolls are baked until golden and slightly glossy with an optional egg wash for an appealing finish.

• Author: zara
• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Total Time: 2 hours 30 minutes
• Yield: 12 rolls 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Halal

Ingredients

Scale 1x2x3x

For the Dough:

• 1 cup warm milk (about 105-115°F)
• 2 ¼ teaspoons (1 packet) active dry yeast
• 2 tablespoons granulated sugar
• ½ teaspoon salt
• ¼ cup (½ stick) unsalted butter, melted
• 3 ½ – 4 cups all-purpose flour, plus more for dusting

For the Filling:

• 6 large eggs
• ¼ cup milk or cream
• Salt and pepper to taste
• 4 ounces cooked ham, diced
• 5 ounces fresh spinach, roughly chopped
• 2 tablespoons butter or olive oil
• Optional: ½ cup shredded cheese (cheddar, mozzarella, Monterey Jack, or your favorite)

For Egg Wash (Optional):

• 1 egg, beaten
• 1 tablespoon milk or water

Instructions

1. Prepare the Dough: In a large bowl or stand mixer bowl, warm the milk to about 105-115°F to activate the yeast without killing it. Use a thermometer or test by touch.
2. Proof the Yeast: Add the active dry yeast and sugar to the warm milk. Stir gently and let it stand for 5-10 minutes until foamy, indicating the yeast is active.
3. Combine Wet Ingredients: Stir in the melted butter (cooled slightly) and salt into the yeast mixture.
4. Gradually Add Flour: Add 3 ½ cups of flour gradually to the wet ingredients while mixing on low speed with a dough hook or by hand, until a soft dough forms.
5. Knead the Dough: Knead for 5-7 minutes in a stand mixer or 8-10 minutes by hand until smooth, elastic, and slightly sticky but no longer clinging to bowl sides. Add flour in tablespoons if dough is too sticky.
6. First Rise: Place dough in a lightly oiled bowl, turn to coat, cover with plastic wrap or kitchen towel, and let rise in a warm spot for 1-1 ½ hours until doubled in size.
7. Prepare the Filling: Whisk eggs, milk or cream, salt, and pepper in a bowl and set aside.
8. Sauté Spinach: Heat butter or olive oil in a skillet over medium heat. Add chopped spinach and cook until wilted, about 2-3 minutes without overcooking.
9. Scramble Eggs: Add egg mixture to the spinach in the skillet. Cook and scramble until eggs are just set but still moist. If using cheese, sprinkle over eggs and allow to melt slightly.
10. Punch Down Dough: After the first rise, gently punch the dough down to release air and transfer to a floured surface.
11. Divide and Shape Dough: Divide dough into 12 equal portions. Roll each into a ball.
12. Assemble Rolls: Flatten each ball into a 4-5 inch disc. Place a generous spoonful of the spinach and egg mixture and diced ham in the center of each.
13. Seal Rolls: Gather the edges of the dough over the filling and pinch firmly to seal and form round rolls, preventing leaks.
14. Second Rise: Place rolls seam-side down on a parchment-lined or greased baking sheet. Cover loosely and let rise for 30-45 minutes until slightly puffed.
15. Preheat Oven & Egg Wash: Preheat oven to 375°F (190°C). If desired, brush rolls with beaten egg mixed with milk or water for a golden finish.
16. Bake: Bake rolls for 20-25 minutes until golden brown and cooked through. Internal temperature should reach 200-210°F (93-99°C).
17. Cool and Serve: Let rolls cool for a few minutes on the baking sheet, then transfer to a wire rack. Serve warm and enjoy!

Notes

• Use fresh active dry yeast to ensure dough rises properly.
• Adjust flour amounts based on dough texture and humidity.
• Substitute unsalted butter with olive oil for a different flavor, though it may affect texture.
• Frozen spinach can be used if thawed and well-drained.
• Cheese is optional but adds a flavorful, melty component.
• Egg wash is optional but recommended for shiny, golden rolls.
• Ensure rolls are sealed tightly to avoid filling leakage during baking.
• For a richer filling, use heavy cream instead of milk in the eggs.

Keywords: Spinach ham breakfast rolls, savory breakfast rolls, stuffed breakfast rolls, egg and ham rolls, yeast rolls with filling, homemade breakfast rolls