Introduction

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

The image shows a folded omelet with two visible layers, placed on a white marbled surface. The outer layer is golden yellow with some light brown spots, showing a cooked and slightly crispy texture. Inside, the first inner layer is a smooth, creamy yellow egg, followed by a layer of pink ham with a slightly glossy, moist look. On top of the ham is a vibrant green layer of cooked spinach with a soft, leafy texture. The upper part of the omelet is rolled, revealing the layers inside clearly. Photo taken with an iphone --ar 4:5 --v 7

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 your favorite)
For egg wash (optional): 1 egg, beaten
1 tablespoon milk or water (for egg wash)

Instructions

Step 1: In a large bowl or mixer bowl, warm the milk to 105-115°F. Add the yeast and sugar, stir gently and let sit for 5-10 minutes until foamy to proof the yeast.
Step 2: Once foamy, stir in the melted butter and salt. Gradually add 3 ½ cups flour while mixing, then knead the dough for 5-7 minutes in a mixer or 8-10 minutes by hand until smooth and slightly sticky. Add more flour if too sticky.
Step 3: Place dough in a lightly oiled bowl and turn to coat. Cover and let rise in a warm place for 1-1 ½ hours until doubled in size.
Step 4: While dough rises, whisk eggs, milk or cream, salt, and pepper. Heat butter or olive oil in a skillet, sauté spinach for 2-3 minutes until wilted, then add egg mixture and scramble gently until just set. Add cheese if using and let melt slightly.
Step 5: Punch down the dough and turn out onto a floured surface. Divide into 12 equal pieces and roll each into a ball. Flatten each ball into a 4-5 inch disc.
Step 6: Place a spoonful of the egg and spinach mixture and some diced ham in the center of each disc. Bring edges up and pinch to seal tightly into a round roll.
Step 7: Place rolls seam-side down on a prepared baking sheet. Cover loosely and let rise for 30-45 minutes until slightly puffed.
Step 8: Preheat oven to 375°F (190°C). If using, brush rolls with egg wash made from beaten egg and milk or water.
Step 9: Bake rolls for 20-25 minutes until golden brown and cooked through. Let cool a few minutes before transferring to a wire rack.
Step 10: Serve warm and enjoy your homemade breakfast rolls!

Tips & Variations

Use fresh yeast for best results or instant yeast by adding directly to the flour, skipping proofing.
Experiment with different cheeses or substitute ham with cooked bacon or sausage for variety.
If using frozen spinach, thaw completely and squeeze out excess moisture before sautéing.
For a richer dough, use whole milk or add an extra tablespoon of melted butter.
Brush with egg wash for a shiny, golden crust or omit for a softer finish.

Storage

Store leftover rolls in an airtight container at room temperature for up to 2 days or freeze for up to 1 month. To reheat, warm in a 350°F oven for 10-15 minutes or microwave briefly until heated through.

How to Serve

Two rolled omelets are shown close up, each with three visible layers. The outer layer is a golden, slightly browned omelet sprinkled with green herbs and some black pepper, with a smooth and glossy texture. Inside, the middle layer is cooked spinach, dark green and slightly wilted, sitting on a soft white layer of melted cheese. The innermost layer has a small roll of pink ham, adding a curled shape and tender look. They are placed on a black plate with a white marbled background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, you can use frozen spinach. Be sure to thaw it completely and squeeze out as much moisture as possible to avoid soggy filling.

Do I need to proof the yeast?

Proofing active dry yeast helps ensure it is alive and will make the dough rise properly. If using instant yeast, you can skip proofing and add it directly to the flour.