Spinach Ham Breakfast Rolls

why make this recipe

Spinach Ham Breakfast Rolls are a delightful way to start your day. They combine the savory flavors of ham and cheese with the nutritious goodness of spinach and eggs, all wrapped up in a soft, fluffy roll. This recipe is not only easy to make, but it also offers a great way to use up leftover ham. Plus, these rolls can be made ahead of time and are perfect for breakfast on a busy morning or as a snack any time of day.

how to make Spinach Ham Breakfast Rolls

Ingredients:

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

Directions:

1. Prepare the Dough: In a large bowl, warm the milk to about 105-115°F. This temperature is important for activating the yeast.
2. Proof the Yeast: Add the yeast and sugar to the warm milk. Stir gently and let it sit for 5-10 minutes, or until it’s foamy.
3. Combine Wet Ingredients: Once the yeast is foamy, add the melted butter and salt to the milk mixture. Stir well.
4. Gradually Add Flour: Slowly mix in the flour, starting with 3 ½ cups. Use a stand mixer with the dough hook or mix by hand.
5. Knead the Dough: Knead the dough for 5-7 minutes in a mixer or 8-10 minutes by hand until it’s smooth and elastic.
6. First Rise: Place the dough in a lightly oiled bowl. Cover it and let it rise in a warm place for about 1-1 ½ hours, until it doubles in size.
7. Prepare the Filling: While the dough rises, whisk together the eggs, milk or cream, salt, and pepper in a bowl.
8. Sauté Spinach: In a skillet, heat butter or olive oil over medium heat. Add the chopped spinach and cook until wilted, about 2-3 minutes.
9. Scramble Eggs: Pour the egg mixture into the skillet with the spinach. Scramble the eggs until just set but still a bit moist.
10. Punch Down Dough: Once the dough has risen, punch it down gently and turn it out onto a floured surface.
11. Divide and Shape Dough: Cut the dough into 12 equal portions. Roll each portion into a ball.
    
    

    

how to serve Spinach Ham Breakfast Rolls

These delicious rolls can be served warm or at room temperature. Slice them open and add some hot sauce or your favorite condiment for extra flavor. They also pair well with fresh fruit or a side salad for a balanced meal.

how to store Spinach Ham Breakfast Rolls

Store any leftover rolls in an airtight container at room temperature for up to two days. For longer storage, you can wrap them tightly and freeze them. To reheat, simply place them in the oven or microwave.

tips to make Spinach Ham Breakfast Rolls

• Make sure the milk is warm but not too hot to avoid killing the yeast.
• Don’t skip the proofing step; a foamy mixture indicates that your yeast is active.
• You can customize the filling by adding other vegetables or meats based on your preference.

variation (if any)

Feel free to switch up the filling based on what you have at home. You can substitute the ham for bacon or sausage or add extra vegetables like bell peppers or mushrooms. Different types of cheese can also enhance the flavor.

FAQs

Can I use frozen spinach for this recipe?
Yes, you can. Just make sure to thaw it completely and squeeze out excess moisture before adding it to the filling.

Can I make the dough ahead of time?
Absolutely! You can prepare the dough the night before and let it rise in the fridge. Just bring it back to room temperature before shaping.

What can I serve with Spinach Ham Breakfast Rolls?
They are great on their own, but you can pair them with a light salad, fresh fruit, or yogurt for a more complete breakfast or brunch.

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