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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.

Ingredients

Scale

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

Find it online: https://zarameals.com/spinach-ham-breakfast-rolls-recipe/