Spinach Ham Breakfast Rolls (Printable)
Soft fluffy rolls filled with ham, spinach, and melty cheese for a hearty breakfast.
# 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 (about 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)
# Directions:
01 - Combine warm milk, sugar, and yeast in a large bowl. Let stand for 5 minutes until foamy.
02 - Add melted butter, egg, and salt to the yeast mixture. Gradually incorporate flour until a soft, slightly sticky dough forms.
03 - Knead dough on a lightly floured surface for 5–7 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1 hour until doubled.
04 - Heat olive oil in a skillet over medium heat. Sauté spinach until wilted, about 2 minutes. Press spinach to remove excess moisture.
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. Grease a 9x13-inch baking dish.
07 - Punch down risen dough and roll out on a floured surface to a 16x12-inch rectangle.
08 - Spread the ham and spinach filling evenly over the dough, leaving a ½-inch border.
09 - Starting from the long side, tightly roll up the dough into a log. Cut into 12 equal slices.
10 - Arrange rolls cut-side up in the prepared baking dish. Cover and let rise for 15–20 minutes.
11 - Brush rolls with melted butter and sprinkle with Parmesan if desired. Bake for 25–30 minutes until golden brown and cooked through.
12 - Let cool for 5 minutes before serving.
# Expert Hints:
01 -
- Nothing beats pulling apart warm, cheesy rolls fresh from the oven on a slow morning
- The dough is surprisingly forgiving and the filling comes together in minutes
- These freeze beautifully and reheat like they were just baked
02 -
- Getting every drop of moisture out of the spinach makes the difference between perfect rolls and soggy ones
- The dough should feel slightly sticky after kneading, not dry, or the rolls will be tough
03 -
- Use unflavored dental floss to cut clean slices without squishing the dough
- If the dough springs back when rolling, let it rest for 5 minutes and try again