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Spinach Ham Breakfast Rolls Recipe

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★★★★★

4.9 from 440 reviews

These Spinach Ham Breakfast Rolls are soft, fluffy dough filled with a savory mixture of scrambled eggs, fresh spinach, and diced ham. Perfect for a hearty breakfast or brunch, these rolls are baked to golden perfection and can be enhanced with melty cheese and a glossy egg wash for a beautiful 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: Warm the milk to 105-115°F in a large bowl or stand mixer bowl. This temperature activates the yeast without killing it.
  2. Proof the Yeast: Add yeast and sugar to the warm milk. Stir gently and let it stand for 5-10 minutes until foamy, making sure the yeast is active.
  3. Combine Wet Ingredients: Once foamy, stir in melted butter and salt, ensuring butter is cooled so as not to kill the yeast.
  4. Gradually Add Flour: Add 3 ½ cups flour gradually to the wet ingredients. Mix with dough hook on low speed or by hand using a wooden spoon.
  5. Knead the Dough: Knead for 5-7 minutes with mixer or 8-10 minutes by hand until dough is smooth, elastic, and slightly sticky. Add flour by tablespoons if dough is too sticky.
  6. First Rise: Place dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place 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 skillet over medium heat. Add spinach and cook for 2-3 minutes until wilted, avoiding overcooking.
  9. Scramble Eggs: Pour egg mixture into skillet with spinach. Cook and scramble until just set but still moist. Add cheese if using and allow it to melt slightly.
  10. Punch Down Dough: Once risen, gently punch down dough to release air. Turn onto floured surface.
  11. Divide and Shape Dough: Divide dough into 12 equal portions and roll each into a ball.
  12. Assemble Rolls: Flatten each ball into a 4-5 inch disc. Spoon spinach and egg mixture and diced ham onto center.
  13. Seal Rolls: Pinch edges to seal filling inside, forming round rolls with tight seams.
  14. Second Rise: Place rolls seam-side down on parchment-lined baking sheet. Cover and let rise 30-45 minutes until puffed.
  15. Preheat Oven & Egg Wash (Optional): Preheat oven to 375°F (190°C). Brush rolls with egg wash if desired.
  16. Bake: Bake rolls for 20-25 minutes until golden and fully cooked (internal temp 200-210°F).
  17. Cool and Serve: Let rolls rest a few minutes on baking sheet, then transfer to wire rack to cool slightly. Serve warm.

Notes

  • Use fresh yeast for best results; expired yeast may not proof properly.
  • All-purpose flour amount may vary based on humidity, adjust dough texture accordingly.
  • To avoid soggy rolls, do not overcook spinach and eggs before filling.
  • Egg wash is optional but gives a nice glossy, golden crust.
  • Variations: Substitute ham with cooked bacon, sausage, or different cheese blends.
  • Frozen spinach can be used if thawed fully and water squeezed out.
  • Dough rising times may vary depending on ambient temperature.

Keywords: spinach breakfast rolls, ham breakfast rolls, savory breakfast rolls, homemade breakfast rolls, baked breakfast rolls, egg rolls with ham and spinach

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