Savory Spinach and Ham Breakfast Rolls (Printer-friendly)
Fluffy homemade rolls filled with ham, spinach, and cheese for a satisfying morning meal.
# What You’ll Need:
→ Dough
01 - 3 ½ cups all-purpose flour
02 - 2 ¼ tsp active dry yeast (1 packet)
03 - 1 tbsp granulated sugar
04 - 1 tsp salt
05 - 1 cup warm milk (110°F)
06 - ¼ cup unsalted butter, melted
07 - 1 large egg
→ Filling
08 - 1 tbsp olive oil
09 - 4 cups fresh spinach, chopped
10 - 1 cup diced ham
11 - 1 cup shredded Swiss or cheddar cheese
12 - ¼ cup finely chopped green onions
13 - ¼ tsp ground black pepper
14 - ¼ tsp garlic powder
→ To Finish
15 - 2 tbsp melted butter, for brushing
16 - 2 tbsp grated Parmesan cheese (optional)
# How-To Guide:
01 - Combine warm milk, sugar, and yeast in a large bowl. Let stand for 5 minutes until mixture becomes foamy.
02 - Whisk melted butter, egg, and salt into the yeast mixture. Gradually incorporate flour until a soft, slightly sticky dough forms.
03 - Knead dough on a lightly floured surface for 5 to 7 minutes until smooth and elastic. Transfer to a greased bowl, cover, and let rise in a warm place for 1 hour until doubled in size.
04 - Heat olive oil in a skillet over medium heat. Sauté spinach until wilted, approximately 2 minutes. Press spinach to remove excess moisture using a sieve or paper towels.
05 - Mix sautéed spinach, diced ham, shredded cheese, green onions, black pepper, and garlic powder in a bowl until well combined.
06 - Preheat oven to 350°F and grease a 9x13-inch baking dish.
07 - Punch down risen dough and roll out on a floured surface to form a 16x12-inch rectangle.
08 - Spread the ham and spinach filling evenly over the dough, leaving a ½-inch border around the edges.
09 - Starting from the long side, roll dough tightly into a log. Cut into 12 equal slices.
10 - Arrange rolls cut-side up in the prepared baking dish. Cover and let rise for 15 to 20 minutes.
11 - Brush rolls with melted butter. Sprinkle with Parmesan cheese if desired.
12 - Bake for 25 to 30 minutes until golden brown and cooked through.
13 - Let cool for 5 minutes before serving warm.
# Expert Advice:
01 -
- That moment when you pull them from the oven and the cheese has created these golden pools between the layers
- They somehow feel fancy enough for holiday brunch but simple enough for a random Sunday morning
02 -
- Soggy spinach will ruin everything, so really press that moisture out like your morning coffee depends on it
- Let them cool in the pan for at least five minutes or the filling will ooze out everywhere when you try to move them
03 -
- Use dental floss to cut perfect slices instead of a knife, it sounds weird but it keeps the rolls from getting squished
- Position your baking dish on the center rack for the most even baking and that gorgeous golden color