Of course. Here is a recipe for incredibly flavorful, cheesy, and satisfying savory breakfast rolls.
Savory Breakfast Rolls Loaded with Cheese and Flavor
These rolls are a cross between a fluffy dinner roll, a cheesy biscuit, and a fully-loaded breakfast sandwich. They are perfect for a weekend brunch, holiday morning, or for making ahead for easy breakfasts all week.
YIELD:
12 rolls
INGREDIENTS:
For the Filling:
- 6 slices bacon, cooked until crispy and crumbled (or ½ cup cooked breakfast sausage)
- 4 large eggs, scrambled and roughly chopped
- 1 cup (100g) sharp cheddar cheese, shredded
- ½ cup (50g) Monterey Jack or Gruyère cheese, shredded
- ⅓ cup (35g) finely chopped green onions or chives
- 1 tablespoon fresh parsley, chopped (optional)
- Optional add-ins: 2 tbsp finely diced roasted red peppers, 2 tbsp sautéed chopped spinach (squeezed dry)
For the Dough:
- 2 ¾ cups (345g) all-purpose flour, plus more for dusting
- 2 ¼ teaspoons (1 packet) instant yeast
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- ½ cup (120ml) whole milk, warm (about 110°F/43°C)
- ⅓ cup (75g) unsalted butter, melted
- 2 large eggs, at room temperature
For the Topping:
- 2 tablespoons unsalted butter, melted
- 1 tablespoon everything bagel seasoning, sesame seeds, or grated Parmesan cheese
- Flaky sea salt, for sprinkling
INSTRUCTIONS:
1. Make the Dough:
- In the bowl of a stand mixer fitted with a dough hook, whisk together 1 cup of flour, instant yeast, sugar, and salt.
- Add the warm milk, melted butter, and 2 eggs. Mix on low speed until combined.
- Gradually add the remaining flour, about ½ cup at a time, until a soft dough forms. The dough should pull away from the sides of the bowl but may still be slightly sticky.
- Knead on medium speed for 5-6 minutes, or until the dough is smooth and elastic. (Alternatively, knead by hand on a floured surface for 8-10 minutes).
- Place the dough in a lightly greased bowl, turn to coat, and cover with plastic wrap. Let rise in a warm place for 1-2 hours, or until doubled in size.
2. Prepare the Filling:
- While the dough rises, cook and prepare all your filling ingredients. Ensure the scrambled eggs and bacon are cooled to room temperature.
- In a medium bowl, combine the crumbled bacon, scrambled eggs, both cheeses, green onions, and any optional add-ins. Mix gently.
3. Assemble the Rolls:
- Punch down the risen dough. Turn it out onto a lightly floured surface and roll it into a 12×16-inch (30×40 cm) rectangle.
- Sprinkle the filling mixture evenly over the entire surface of the dough, leaving a ½-inch border along one long edge.
- Starting with the long edge opposite the border, tightly roll the dough into a log, pinching the seam to seal.
- Using a sharp knife or unflavored dental floss, cut the log into 12 equal pieces.
- Place the rolls cut-side up in a greased 9×13 inch baking pan or round 9-inch cake pan. Cover loosely with plastic wrap and let rise for 30-45 minutes, until puffy.
4. Bake:
- Preheat your oven to 350°F (175°C).
- Brush the tops of the risen rolls with the melted butter and sprinkle generously with everything bagel seasoning and a pinch of flaky salt.
- Bake for 25-30 minutes, or until the tops are deep golden brown and the cheese is bubbly.
- Let the rolls cool in the pan for 10-15 minutes before serving. They are best enjoyed warm.
Chef’s Notes & Tips:
- Make-Ahead: You can assemble the rolls the night before. After placing them in the pan, cover tightly and refrigerate overnight. The next morning, let them sit at room temperature for 1 hour before baking as directed.
- Reheating: Reheat leftovers in the air fryer or a 350°F (175°C) oven for 5-10 minutes to restore the crispy exterior and melty interior. The microwave will make them soft.
- Yeast Note: If you only have active dry yeast, you must “proof” it first. Dissolve it in the warm milk with the sugar and let it sit for 5-10 minutes until foamy before adding the butter, eggs, and flour.
- Customize the Filling: This is a master recipe. Feel free to swap the meats (ham, sausage, chorizo) or cheeses (pepper jack, Swiss, feta).