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There’s nothing quite like waking up to the warm, comforting aroma of fresh Breakfast Rolls baking in the oven. I remember the first time I made these homemade Breakfast Rolls for my family; it turned our ordinary weekend morning into something special, with everyone gathered around the table, eagerly waiting for that first bite. These easy Breakfast Rolls are soft, fluffy, and perfect for slathering with butter or jam, making them a staple in my breakfast routine.
What I love most about preparing Breakfast Rolls is how versatile they are—you can enjoy them plain or stuff them with your favorite fillings like cheese or fruit for a twist. In my experience, starting the day with these delicious Breakfast Rolls sets a positive tone, and I’ve found they’re a hit with kids and adults alike. If you’re looking for a simple way to elevate your mornings, this recipe is just what you need.
Today, I’m excited to share my go-to recipe for the best Breakfast Rolls that’ll have you coming back for more. Let’s dive in and get baking!
Key Takeaways:
- These Breakfast Rolls are incredibly soft and fluffy, perfect for a cozy breakfast spread.
- Prep time is under 30 minutes, with most of the magic happening during rising—no rush in the morning.
- Bursting with fresh, homemade flavor that beats store-bought every time.
- Don’t skip the second rise for the fluffiest Breakfast Rolls; it’s worth the wait.
- Store leftovers in an airtight container for up to three days, or freeze for longer enjoyment.
Why You’ll Adore This Breakfast Rolls
Ultimate Comfort Food: Nothing says breakfast like the warm hug of these Breakfast Rolls straight from the oven. They’re pillowy soft on the inside with a golden crust that cracks just right under your fork. I’ve made them countless times, and they always bring that sense of home-cooked joy to the table.
Quick and Effortless: Let’s be honest, mornings can be hectic, but this recipe for Breakfast Rolls comes together in no time. With simple steps and pantry staples, you’ll wonder why you ever bought pre-made ones. The dough rises while you sip your coffee—what could be better?
Customizable Delight: These Breakfast Rolls shine as a base for your imagination, whether you add cinnamon swirls or savory herbs. They’re forgiving for beginners, yet impressive enough for guests. In my kitchen, they’ve become a canvas for seasonal flavors.
Family Favorite: Watch faces light up when you serve these warm Breakfast Rolls—it’s pure magic. They’re not overly sweet, so they pair beautifully with eggs or fruit. Plus, involving the kids in shaping them makes mornings fun and memorable.
Essential Ingredients for Breakfast Rolls
Active Dry Yeast: This is the powerhouse that makes your Breakfast Rolls rise to fluffy perfection. I always proof it in warm milk to ensure it’s alive and kicking—nothing worse than flat rolls. It adds that subtle yeasty flavor that screams homemade, and about 2 1/4 teaspoons is just right for this batch.
All-Purpose Flour: The backbone of any great roll, this flour creates the tender crumb we all crave in Breakfast Rolls. Use bread flour if you want extra chew, but all-purpose works beautifully for a soft texture. Measure it by spooning into the cup to avoid dense dough—trust me, it’s a game-changer.
Unsalted Butter: Melted and worked into the dough, butter brings richness and tenderness to your Breakfast Rolls. It also helps with that glossy top when brushed on after baking. I prefer unsalted so I can control the saltiness, ensuring balanced flavor in every bite.
How to Make Breakfast Rolls
Activate the Yeast and Mix the Dough
Start by warming your milk to about 110°F—too hot and it’ll kill the yeast, which is a mistake I’ve made before. Stir in the sugar and yeast, letting it sit for 5-10 minutes until foamy; this proofs it’s ready to work its magic on your Breakfast Rolls. In a large bowl, combine the flour and salt, then add the melted butter and egg to the wet mixture before gradually incorporating the dry ingredients. Knead for about 8 minutes until smooth and elastic—the dough should pull away from the bowl cleanly, promising those soft Breakfast Rolls we’re after.
Let the Dough Rise and Shape
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm spot for 1 hour or until doubled in size; I like using my oven’s proof setting for consistent results. Once risen, punch it down gently to release air—it’s satisfying! Divide into 12 equal pieces, shape each into a smooth ball by tucking edges under, and place them on a parchment-lined baking sheet about 2 inches apart. Cover again and let rise for another 30-40 minutes; you’ll see them puff up beautifully, filling your kitchen with anticipation.
Bake to Golden Perfection
Preheat your oven to 375°F while the rolls proof for the final time. Brush the tops with a beaten egg for that shiny finish, then bake for 15-20 minutes until golden brown and hollow-sounding when tapped—the aroma alone will have everyone hovering. As soon as they’re out, rub a bit more butter on top to keep them soft; these fresh Breakfast Rolls are irresistible warm from the oven. Cool on a wire rack, but honestly, they’re best enjoyed right away with a pat of butter melting in.
Ingredients
- 1 cup warm milk (110°F)
- 2 1/4 teaspoons active dry yeast
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted (plus extra for brushing)
- 1 large egg
- 3 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 egg, beaten (for brushing)
Breakfast Rolls Instructions
- Warm the milk and stir in yeast and sugar; let sit 5-10 minutes until foamy.
- Mix in melted butter, egg, flour, and salt to form dough; knead 8 minutes.
- Let dough rise 1 hour in greased bowl, covered.
- Punch down, divide into 12 balls, place on baking sheet, rise 30-40 minutes.
- Preheat oven to 375°F, brush tops with egg, bake 15-20 minutes until golden.
- Brush with butter and serve warm.
Pro Tips for the Best Breakfast Rolls
Room Temperature Ingredients: Use room-temp egg and milk for even dough incorporation—cold ones can slow rising.
Gentle Kneading: Over-knead and your Breakfast Rolls turn tough; aim for smooth but not overworked dough.
Warm Proofing Spot: If your kitchen’s chilly, place the bowl near a sunny window or in the oven with light on for faster rising.
You Must Know
- These Breakfast Rolls are yeast-based, so rising time is key for fluffiness—rushing it leads to dense results.
- Always measure flour lightly to prevent dry dough; too much flour makes tough rolls.
- Baking at the right temp ensures even cooking without burning the bottoms.
- Fresh yeast is crucial; check expiration dates to avoid failed proofs.
How to Store Breakfast Rolls
To keep your Breakfast Rolls fresh, let them cool completely before storing in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to a week, though they taste best within 3 days—reheat in a 350°F oven for 5 minutes to restore that soft texture. Freezing works great too; wrap individually and thaw overnight in the fridge before warming, ensuring your batch of Breakfast Rolls stays delicious anytime.
Customizing Your Breakfast Rolls
Feeling adventurous? Add cinnamon and sugar to the dough for sweet Breakfast Rolls, or mix in cheese and herbs for a savory version that pairs perfectly with eggs. If you’re gluten-free, swap the flour for a 1:1 blend—it works surprisingly well in my trials. For extra nutrition, incorporate whole wheat flour up to half the amount, keeping your Breakfast Rolls hearty yet tender. Check out this healthy peanut butter banana muffins recipe for more breakfast inspo.
What to Serve with Breakfast Rolls
These Breakfast Rolls shine alongside scrambled eggs and fresh fruit for a balanced plate. Pair them with a simple green salad like our 5-minute lemon parmesan lettuce salad to lighten things up. For heartier mornings, serve with sausage from the breakfast sausage casserole, and don’t forget coffee or orange juice to wash it all down.
Breakfast Rolls
These Breakfast Rolls are filled with sausage, bacon, eggs and cheese! Premade crescent roll dough makes it easy to whip up this hearty and satisfying breakfast treat!
Timing
Recipe Details
Ingredients
- 01 4 eggs
- 02 2 tablespoons red bell pepper (finely diced)
- 03 1 tablespoon milk
- 04 1/4 teaspoon black pepper
- 05 2 8-ounce cans crescent dough sheets (*)
- 06 1/3 cup whipped chive and onion cream cheese
- 07 8 ounces ground breakfast sausage (cooked)
- 08 4 slices bacon (cooked and crumbled)
- 09 1 1/2 cups shredded cheddar cheese
Instructions
Preheat oven to 350℉ and grease a 9x13-inch pan with cooking spray.
In a mixing bowl, whisk together the eggs, bell pepper, milk and black pepper.
Scramble the eggs on the stovetop and set aside to let them cool a bit.
Open the two cans of crescent dough and unroll the sheets of dough.
Pinch the two long edges of the sheets together to form one large rectangle (see photos above).
Spread the cream cheese over the dough.
Top with the scrambled eggs, cooked ground sausage, crumbled bacon and cheese.
Roll up the dough tightly.
Use a serrated knife to cut the rolled up dough into 12 equal slices.
Place the rolls into the prepared baking pan.
Bake for 24-26 minutes, or until the tops are golden brown.
Serve warm.
FILED UNDER:
NUTRITION FACTS (PER SERVING)
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
Frequently Asked Questions About Breakfast Rolls
Can I make Breakfast Rolls ahead of time?
Absolutely, prepare the dough and let it rise once, then shape and refrigerate overnight for a second rise in the morning. This makes fresh Breakfast Rolls possible without early wake-ups. Just bake straight from the fridge, adding a few extra minutes.
How long does Breakfast Rolls last in the fridge?
Your Breakfast Rolls will stay good in the fridge for up to 5 days in an airtight container. Reheat them gently to avoid drying out. For best flavor, enjoy within 3 days.
Are Breakfast Rolls freezer-friendly?
Yes, freeze baked Breakfast Rolls in a zip-top bag for up to 2 months. Thaw at room temp and warm in the oven. They’re almost as good as fresh!
Can I use instant yeast for Breakfast Rolls?
Instant yeast works great—just mix it directly with the flour, skipping the proofing step. It might rise a tad faster, so keep an eye on your Breakfast Rolls. This swap saves time without sacrificing texture.
What if my dough doesn’t rise?
Check your yeast freshness; if it’s old, start over. Ensure a warm spot for proofing. Patience is key for perfect Breakfast Rolls.
How do I get shiny tops on my Breakfast Rolls?
Brush with an egg wash before baking for that professional gleam. A milk wash works too for a softer look on your Breakfast Rolls. It’s all about the finish!
Can Breakfast Rolls be made vegan?
Swap milk for plant-based, use vegan butter, and flax eggs instead. The results are still fluffy and delicious. Test a small batch first.
Why are my Breakfast Rolls dense?
Density often comes from over-flouring or under-kneading. Measure accurately and knead until elastic. See our fluffy pancake recipe for more rising tips.
Final Thoughts
These Breakfast Rolls have become a beloved tradition in my home, bringing warmth and flavor to every bite—simple yet utterly satisfying. I hope this recipe inspires you to create your own morning magic and fill your kitchen with that irresistible scent. Give these delicious Breakfast Rolls a try this weekend; you won’t regret it, and tag me in your photos!