Breakfast Rolls

Breakfast is often heralded as the most important meal of the day, and for good reason. It sets the tone for the hours ahead, providing the energy and nutrients our bodies need to function optimally. In a world where convenience sometimes trumps quality, the joy of homemade breakfast items can be a delightful way to start the day. Among the many options available, Savory Sunrise Breakfast Rolls stand out as an exceptional choice, perfect for breakfast or brunch gatherings.

Start your day on a flavorful note with Savory Sunrise Breakfast Rolls! These homemade delights blend fluffy bread with a delicious filling of spinach, feta, and sun-dried tomatoes. Perfect for breakfast or brunch gatherings, each roll offers a delightful contrast of textures and tastes. This recipe is versatile, allowing for personal twists, so get creative with the fillings. Enjoy them warm with coffee or juice for a satisfying morning treat!

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Ingredients

2 cups all-purpose flour

1 tablespoon instant yeast

1 teaspoon sugar

1 teaspoon salt

1/2 cup warm milk (110°F or 43°C)

1/4 cup warm water

3 tablespoons olive oil

1/2 cup cooked spinach, squeezed dry and chopped

1/2 cup crumbled feta cheese

1/4 cup diced sun-dried tomatoes

1/4 teaspoon black pepper

1/4 teaspoon garlic powder

1 egg, beaten (for egg wash)

Instructions

Prepare the Dough: In a large mixing bowl, combine the warm milk, warm water, sugar, and yeast. Let it sit for about 5 minutes until it becomes frothy. Then, add the olive oil, salt, and flour gradually, mixing until a shaggy dough forms.

Knead the Dough: Turn the dough out onto a lightly floured surface. Knead the dough for about 5-7 minutes until it is smooth and elastic. Place the kneaded dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm area for about 1 hour, or until doubled in size.

Make the Filling: In a separate bowl, combine the chopped spinach, crumbled feta, sun-dried tomatoes, black pepper, and garlic powder. Mix well and set aside.

Roll Out the Dough: Once the dough has risen, punch it down and turn it out onto a lightly floured surface. Roll the dough into a rectangle, approximately 12x16 inches.

Assemble the Rolls: Spread the filling mixture evenly over the rolled dough. Starting from one long end, tightly roll up the dough into a log. Pinch the seams to seal and cut the log into 12 equal pieces.

Second Rise: Place the rolls in a greased 9x13 inch baking dish, leaving a little space between each roll. Cover with a cloth and let rise again for about 30 minutes.

Preheat the Oven: Preheat your oven to 375°F (190°C).

Brush and Bake: After the second rise, brush the tops of the rolls with the beaten egg for a golden glaze. Bake for 25-30 minutes, or until the rolls are golden brown and sound hollow when tapped.

Cool and Serve: Let the rolls cool for a few minutes in the baking dish before transferring them to a wire rack. Serve warm and enjoy your savory breakfast rolls!

Prep Time, Total Time, Servings: 30 min | 1 hr 30 min | 12 rolls