Soft and Savory Breakfast Rolls
The Best Kinda Morning? Breakfast Rolls, Obviously
You know how some mornings just scream for something warm, pillowy, and, well, a little carb-heavy? That’s when I whip up my Soft and Savory Breakfast Rolls. I started making these out of desperation, honestly, after my old toaster short-circuited (RIP, brave little appliance). Now, these are more of a comfort tradition; like, my family will literally hover around the oven hoping to snatch one the second they’re out. Once, my cousin tried “just a corner” and ended up demolishing two rolls; true story.
Why Do I Keep Coming Back to This Recipe?
I make these for cold Sunday mornings—especially if we’ve forgotten to buy bread again (happens more often than I’d like to admit). My lot goes wild for these because they’re soft as a cloud (seriously, I once lost a roll because my dog mistook it for a plushy). Oh, and the aroma—sometimes I make them just for the cozy smell even if I’m not that hungry. Honestly, getting the dough to rise gave me fits at first, but once I figured out it just needed a smidge more patience (and switching from instant to active dry yeast for better flavor), things got way easier.
What You’ll Need (With a Few Options)
- 3 cups bread flour (Plain old all-purpose works in a pinch, but they’re not quite as chewy. If you want to go multigrain, go for it; I tried it once and the rolls were a little denser but still fab.)
- 2 tablespoons sugar (You can swap in honey; my neighbor swears by it—but I can’t really taste the difference)
- 1 1/4 teaspoons salt
- 2 teaspoons active dry yeast (Instant is okay; my gran only uses Red Star, but, honestly, use whatever’s at hand)
- 1 cup warm milk (If I’m out, I use half milk-half water and nobody’s noticed yet)
- 2 tablespoons unsalted butter, melted (I have subbed in olive oil—it’s a bit earthier and actually kinda nice)
- 1 large egg (Room temp is best, but if you forget, just stick the egg in a bowl of warmish water for 5 minutes)
- 1 cup grated cheese—cheddar’s classic, but use what you love. I’ve even done smoked gouda; so good.
- 2 tablespoons chopped chives or green onions (Optional, but I love the little green flecks. Parsley also works, or skip altogether if picky eaters are about.)
Let’s Get Rolling (Yep, Pun Intended)
- Mixing Up: Just toss the yeast, sugar, and warm milk in a big bowl and let sit till foamy. Sometimes mine just sits there looking suspiciously still—if that happens, your yeast might be tired. Start fresh!
- Kneading Time: Stir in butter, egg, then flour plus salt. I usually get stuck by the sticky dough stage here (don’t panic; keep going). Dump it onto a floured counter and knead about 8 minutes—or until your arms feel like you’ve run a marathon. Or, if you have a stand mixer, use it (lazy days!).
- First Rise: Pop the dough in a greased bowl, cover with a tea towel, and let it rise someplace warm for an hour-ish. Should double in size. It never looks impressive at first, but trust me. (Once, I left it on a sunbeam on a winter day and it rose even faster; accidental genius.)
- Fill ’Em Up: Punch down the dough—oddly satisfying—then roll into a big rectangle. Sprinkle with cheese and chives. Roll up (jelly-roll style, but it always looks a bit wonky), then cut into thick slices with a bread knife. You’ll usually get 9-12—we don’t judge portion sizes here.
- Second Rise: Arrange the slices in a greased 9-inch square or round tin. Cover and let rise again, about 30 minutes. (This is when I usually wander off to make tea and forget about them. Set a timer, maybe?)
- Bake: Bake in a preheated 350°F (175°C) oven for 24-28 minutes till golden and delicious-smelling—I sometimes rotate the pan halfway through, or not, depending on how distracted I am 🙂
- Finishing Touch: Brush with a bit more melted butter as soon as they’re out. That’s the money moment!
Notes (Aka, Stuff I’ve Learned the Messy Way)
- If your dough is sticky, don’t just keep adding flour—sometimes it just needs more kneading time. Or, just lightly oil your hands.
- Once, I skipped the second rise cause I was starving—result: rolls tasted more like chewy hockey pucks than anything else. Don’t be me.
- Actually, letting the shaped rolls rise in the fridge overnight gives them even better flavor. They bake up taller, too!
Variations Worth Trying (or Not…)
- I did a batch with crispy bacon bits mixed in with the cheese once—hugely popular, gone in ten minutes flat.
- Tried adding olives and feta—my husband wasn’t impressed, but I kinda liked it. Olive lovers: give it a shot.
- Cinnamon-sugar and raisins? Look, it technically worked but honestly, I missed the cheese. That one’s in the “not for me” pile.
What Do I Need? Gear & Some MacGyvering
I always use my trusty 9-inch square tin, but you can totally use a round cake pan, or even a lasagna dish if that’s what you’ve got. No stand mixer? Elbow grease works—think of it as cheap therapy. And if you don’t have baking paper, just grease the tin super well (I’ve even used butter wrappers in a pinch).
How to Store (Not That We Usually Get the Chance…)
Okay, these technically last two days in an airtight container at room temp, maybe four in the fridge—but honestly, good luck making ‘em last that long. If you’re super organized (I never am), you can freeze extras wrapped tightly for a month. Microwave to reheat or, my favorite, slice and toast in a frying pan for a crispy edge.
How Do I Serve These? My (Probably Unnecessary) Advice
We eat these fresh with butter and raspberry jam; sounds weird, maybe, but it works. Sometimes I’ll whip up soft scrambled eggs and pile them in the center of a split roll (makes for a surprisingly elegant brunch if you’re feeling fancy). And—on a gloomy day—dip one of these right into hot soup. Bliss.
Things I’ve Learned the Hard Way (So You Don’t Have To)
- If you rush the dough rising, rolls come out dense and sad—just… trust the process.
- I once grated extra cheese for the topping before making the dough. Forgot about it, left it on the counter, and the cat had a field day. Don’t be me; keep your cheese hostage until it’s needed!
- Don’t use boiling hot milk, just warm—your yeast will throw a tantrum, or die, and the whole thing’s sunk.
FAQ (From Real People—Honestly, I Get These!)
Q: Can I use whole wheat flour?
A: You can, but maybe use half white, half wheat for fluffier results. 100% whole wheat gets a bit hefty. Unless that’s your thing.
Q: Help! My dough isn’t rising!?
A: Old yeast is usually the culprit. Or the kitchen’s too cold (I pop mine atop the fridge sometimes; works a charm). And double-check you didn’t accidentally use salt instead of sugar when proofing. Yes, I’ve done that.
Q: Is there a vegan version?
A: Sure—skip the egg, use oat milk, and swap in vegan cheese and butter. I’m not vegan but made them this way for a friend and was pleasantly surprised.
Q: Can I prep the night before?
A: Absolutely, and actually, I think they taste even better the second day, if you can wait. Put the pan in the fridge after shaping, bake in the morning.
Q: Freeze before or after baking?
A: Both are possible—I prefer to freeze after baking, then just zap ‘em quickly to reheat.
More freezing tips here from King Arthur Baking.
By the way, if you’re after more rolling/bread adventures, Sally’s Baking Addiction is a lifesaver; her tips on shaping are spot on (and she’s less scatterbrained than me).
I’d love to know how yours turn out—or if you discover a flavor combo that knocks my socks off. Happy baking—and don’t forget to clean up the flour footprints (or just blame the kids)!
Ingredients
- 2 cups all-purpose flour
- 1/2 cup warm milk
- 2 tbsp unsalted butter, melted
- 1 large egg
- 1 tbsp granulated sugar
- 1 tsp salt
- 2 tsp active dry yeast
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped fresh herbs (such as parsley and chives)
Instructions
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1In a bowl, dissolve the yeast and sugar in warm milk. Let stand for 5 minutes until foamy.
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2Add flour, melted butter, egg, and salt. Mix until a soft dough forms.
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3Knead the dough for 5-7 minutes on a floured surface until smooth and elastic. Cover and let rise for 30 minutes.
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4Gently deflate the dough and roll out into a rectangle. Sprinkle shredded cheese and chopped herbs evenly over the surface.
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5Roll up the dough tightly and cut into 8 equal pieces. Place rolls in a greased baking dish. Cover and let rise for 10 minutes.
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6Bake in a preheated oven at 180°C (350°F) for 20 minutes or until golden brown. Serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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