These are probably my new favorite breakfast food. They’re awesome for on the go and have everything you need rolled into one delicious capsule. There are so many options for variations to make them just the way you like.
I start off with my bread recipe in the bread maker. This makes the first step of these roles virtually effortless. Start by adding the milk, egg, butter and salt to the bread maker pan. Followed by 2 cups of bread flour and 2 cups of whole wheat flour. Smooth out to make a flat surface. Sprinkle your sugar and spices around the top edges. Make a small well in the middle, not deep enough to reach the liquid, and add your yeast to this well. Place the pan in the bread maker and set on the dough setting. Mine takes 1 hour and 30 minutes.
While you’re waiting for your dough, you can scramble up the eggs, shred the cheese and cook any meat you are adding. In a bowl I whisk my six eggs, 1 cup of cottage cheese and quarter cup of milk with a fork before adding it to the pan.
Once your toppings are prepared and your dough is ready, roll it out into a large rectangle that is approximately 18 inches long and 12 inches wide. If you were adding salsa do that first and follow with the remaining toppings, ensuring they’re evenly spread across the rectangle, leaving about half an inch on the top and bottom to seal it.
I’m absolutely obsessed with this rolling pin. It’s weight makes rolling out thick dough like this a breeze.
Line two 9 x 13″ pans with parchment paper. Roll the dough tightly into a log shape and seal the edge by folding and pinching. Cut the dough into 12 rolls placing six rolls in each pan. Place the pans in a warm place to rise for 30 to 45 minutes.
Preheat the oven to 350°F. Bake the rolls for 25-30 minutes.
These rolls freeze wonderfully! Having them handy in the freezer makes a hearty, homemade breakfast, snack, or sandwich alternative available for anyone at any time. Even my 5 year old can grab one, heat it in the microwave and enjoy a nutrient-rich snack.
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Breakfast Rolls
Ingredients
- 1 1/3 cups milk warm
- 1 1/2 tbsp butter
- 1 tsp salt
- 1 egg
- 2 cups all-purpose flour
- 2 cups whole wheat flour
- 1 tsp garlic powder
- 1 tsp oregano
- 1 tsp onion flakes
- 1 tsp basil
- 1 1/2 tbsp sugar
- 2 1/4 tsp active dry yeast
- 6 eggs
- 1/4 cup milk
- 1 cup cottage cheese
- 1 lb bacon or sausage pieces/crumbles
- 1 – 1 1/2 cups salsa
- 2 cups shredded cheese
Instructions
- Add the warm milk, butter, egg and salt to your bread maker pan. The order of these 4 ingredients doesn’t matter as long as they are the first 4.
- Next, add the flours. Try to add them gently to keep them floating on the milk. Sprinkle the sugar over the flour.
- Create a well in the center of the flour layer that is about 1″ across and not quite down to the milk layer. Add the yeast to this well.
- Set your bread maker to the dough setting. On mine this is about an hour and a half.
- Line two 9×13″ baking pans with parchment paper.
- Roll dough into a large rectangle, approximately 12×18″.
- Spread salsa, eggs, cheese, and any other toppings evenly over the dough, leaving 1/2″ around the edges to seal.
- Rolls the dough into a log shape. Cut into 12 pieces.
- Place six rolls in each pan and allow to rise for 30-45 minutes.
- When they have doubled in size, preheat the oven to 350F. Bake for 25-30 minutes.