Savory Spinach Ham Breakfast Rolls (Printable)
Fluffy homemade rolls stuffed with ham, spinach, and melted cheese for a satisfying morning meal.
# What You 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 Make:
01 - Combine warm milk, sugar, and yeast in a large bowl. Let stand for 5 minutes until 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 5–7 minutes until smooth and elastic. Transfer to 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 chopped spinach until wilted, about 2 minutes. Press out excess moisture using a sieve or paper towels.
05 - Combine sautéed spinach, diced ham, shredded cheese, green onions, black pepper, and garlic powder in a bowl. Mix thoroughly.
06 - Preheat oven to 350°F. Grease a 9x13-inch baking dish.
07 - Punch down risen dough. 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 around 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 15–20 minutes.
11 - Brush rolls with melted butter. Sprinkle with Parmesan cheese if using.
12 - Bake for 25–30 minutes until golden brown and cooked through.
13 - Let cool for 5 minutes before serving warm.
# Expert Tips:
01 -
- The dough becomes incredibly tender thanks to warm milk and melted butter working their magic together
- Squeezing out the spinach moisture prevents soggy bottoms, a hard lesson I learned after three failed attempts
- These rolls freeze beautifully, so you can bake once and enjoy breakfast all week long
02 -
- Pressing the spinach in a sieve removes moisture that would otherwise make your rolls soggy in the middle
- Letting the dough rise in a warm, draft-free spot ensures it doubles properly and bakes up light and fluffy
03 -
- Use dental floss to slice the log—just slide a piece underneath, cross ends over, and pull for perfect cuts
- If the dough springs back when rolling, let it rest for 10 minutes to relax the gluten