Description
These Savory Breakfast Explosion Rolls are the ultimate weekend brunch indulgence. Imagine a fluffy, slightly sweet dough, swirled with a generous filling of scrambled eggs, crispy bacon, savory sausage, and melted Cheddar Jack cheese. Each bite is an explosion of flavor and texture, a symphony of breakfast favorites all wrapped up in a warm, comforting roll. Forget the boring cereal; these rolls will kickstart your day with a delicious and satisfying energy boost! They’re also incredibly versatile – customize the fillings to your liking, making them the perfect dish for pleasing even the pickiest eaters.
Why You Will Love This Recipe
You’ll absolutely adore these breakfast rolls for several compelling reasons:
- Flavor Bomb: The combination of savory meats, creamy eggs, and sharp cheese within a soft, slightly sweet dough is simply irresistible. Every bite is a delightful surprise.
- Customizable: Don’t like sausage? Swap it for ham or veggies! This recipe is a fantastic base for experimenting with your favorite breakfast ingredients.
- Make-Ahead Friendly: You can prepare the dough and fillings ahead of time and assemble the rolls just before baking, making this a perfect option for busy mornings or entertaining guests.
- Crowd-Pleaser: These rolls are guaranteed to be a hit at any brunch gathering. They’re fun, easy to eat, and incredibly satisfying.
- Comfort Food at Its Best: There’s nothing quite like sinking your teeth into a warm, cheesy, savory roll on a cozy morning. These rolls are pure comfort food bliss!
Ingredients:
Dough:
- 1 cup warm water (105-115°F) – The water temperature is critical for activating the yeast. Too hot, and you’ll kill the yeast; too cold, and it won’t activate properly.
- 1 TBSP active dry yeast – Ensure your yeast is fresh for the best results.
- 1 TBSP granulated sugar – The sugar feeds the yeast and helps it activate. It also adds a subtle sweetness to the dough.
- 1 TBSP oil (vegetable, canola, or olive) – Adds moisture and richness to the dough.
- 1 tsp salt – Enhances the flavor of the dough and controls the yeast’s activity.
- 2 ½ – 3 cups all-purpose flour – The amount of flour needed can vary depending on the humidity and other factors. Start with 2 ½ cups and gradually add more until the dough forms a smooth, slightly sticky ball that cleans the sides of the mixing bowl.
Toppings:
- 2 TBSP melted butter – Used for brushing the dough before adding the toppings. It adds flavor and helps the toppings adhere.
- 2 cups shredded Cheddar Jack cheese – The cheese adds a sharp and melty element to the rolls. You can also use other cheeses like mozzarella, Colby Jack, or pepper jack.
- 12-15 slices of thin bacon, cooked & chopped – Crispy bacon is essential for adding a smoky, savory flavor. Cook it until it’s nice and crispy.
- 6 breakfast sausages, cooked & diced – Sausage adds another layer of savory goodness. You can use any type of breakfast sausage you prefer.
- 4 large eggs, cooked & scrambled – Scrambled eggs provide a creamy and protein-rich element to the filling.
Preparation:
Step 1: Activate the Yeast
In a large mixing bowl (or the bowl of your stand mixer), combine the warm water, yeast, and sugar. Gently stir to combine. Let the mixture sit for 3-5 minutes, or until the yeast is bubbling and foamy. This indicates that the yeast is active and ready to use. If the yeast doesn’t bubble, it might be expired, and you’ll need to start over with fresh yeast.
Step 2: Make the Dough
Add the oil, salt, and 2 ½ cups of flour to the yeast mixture. If using a stand mixer, use the dough hook attachment. Mix on low speed until the dough starts to come together. Gradually add the remaining flour, a little at a time, until the dough forms a smooth, slightly sticky ball that cleans the sides of the bowl. Knead the dough for 3-5 minutes, either by hand on a lightly floured surface or in the stand mixer. The dough should be elastic and smooth.
Step 3: First Rise
Form the dough into a ball and place it in a lightly oiled bowl, turning to coat all sides. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size. The rising time may vary depending on the temperature of your kitchen. A warm spot near a radiator or in a slightly warm oven (turned off) can help speed up the process.
Step 4: Prepare the Fillings
While the dough is rising, prepare the fillings. Cook the bacon until crispy and chop it into small pieces. Cook the sausage until browned and cooked through, then dice it into small pieces. Scramble the eggs to your liking. Set all the fillings aside.
Step 5: Assemble the Rolls
Preheat your oven to 400°F (200°C). Lightly grease a large baking sheet.
Once the dough has doubled in size, punch it down to release the air. Turn the dough out onto a lightly floured surface. Use a rolling pin to roll the dough into a large rectangle, about ¼ inch thick.
Brush the entire surface of the dough with the melted butter. Spread the scrambled eggs evenly over the buttered dough. Sprinkle the shredded Cheddar Jack cheese over the eggs, reserving about ½ cup for topping the rolls later. Scatter the chopped bacon and diced sausage over the cheese.
Starting from one of the long sides of the rectangle, tightly roll the dough up like a jelly roll. Pinch the seam closed to seal it.
Use a sharp, thin knife or a serrated knife to cut the roll into 1 ½ inch thick slices. You should get about 15 rolls.
Step 6: Bake the Rolls
Transfer the sliced rolls to the prepared baking sheet, placing them close together but not touching. Sprinkle the remaining ½ cup of cheese over the tops of the rolls.
Bake in the preheated oven for 12-14 minutes, or until the rolls are golden brown and the cheese is melted and bubbly.
Step 7: Finishing Touches (Optional)
Remove the rolls from the oven and brush the tops with melted butter for added richness and shine. Let the rolls cool slightly on the baking sheet before serving.
COOKING Rating:
Easy to Medium – While there are a few steps involved, none of them are particularly difficult. The most important part is ensuring the yeast is active and the dough rises properly.
Serving Suggestions:
- Serve the rolls warm as part of a brunch spread.
- Pair them with a side of fresh fruit or a light salad.
- Serve with a dipping sauce like hollandaise, salsa, or sour cream.
- Enjoy them as a quick and satisfying breakfast on the go.
- They also make a great snack or appetizer for parties.
Tips:
- For a sweeter dough, you can add an additional tablespoon of sugar.
- If you don’t have time to make your own dough, you can use store-bought pizza dough or crescent roll dough.
- Feel free to experiment with different fillings. Try adding chopped vegetables like peppers, onions, or mushrooms.
- To prevent the rolls from sticking to the baking sheet, line it with parchment paper.
- For extra flavor, sprinkle the tops of the rolls with everything bagel seasoning before baking.
- Store leftover rolls in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving.
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 2 hours (includes rising time)
Nutritional Information: (Per Roll, Estimated)
- Calories: 350-400 (depending on fillings)
- Protein: 15-20g
- Sodium: 400-500mg
Conclusion
These Savory Breakfast Explosion Rolls are more than just a breakfast item; they’re a culinary adventure. The combination of flavors and textures creates a memorable and satisfying experience that will leave you craving more. Whether you’re hosting a brunch, looking for a special weekend treat, or simply want to elevate your breakfast game, these rolls are the perfect choice. So, gather your ingredients, fire up the oven, and get ready to experience a breakfast explosion!
Questions and Answers:
Q1: Can I make these rolls ahead of time?
A1: Absolutely! You can prepare the dough the night before and store it in the refrigerator. Let it come to room temperature before rolling it out and assembling the rolls. You can also assemble the rolls and refrigerate them overnight. Let them sit at room temperature for about 30 minutes before baking. Keep in mind that refrigerating the assembled rolls may affect the rising and require a longer cook time.
Q2: What if I don’t have active dry yeast? Can I use instant yeast?
A2: Yes, you can substitute instant yeast for active dry yeast. The ratio is the same (1 tbsp). However, you don’t need to activate instant yeast in warm water first. You can add it directly to the flour along with the other dry ingredients. The rising time may be slightly shorter with instant yeast.
Q3: Can I freeze these rolls?
A3: Yes, you can freeze these rolls, either baked or unbaked. To freeze unbaked rolls, assemble them as directed and place them on a baking sheet lined with parchment paper. Freeze for 1-2 hours, or until solid. Transfer the frozen rolls to a freezer-safe bag or container. When ready to bake, let them thaw in the refrigerator overnight or at room temperature for a few hours. Bake as directed. To freeze baked rolls, let them cool completely before wrapping them individually in plastic wrap and then placing them in a freezer-safe bag or container. Reheat in the microwave or oven until warmed through.
Q4: I don’t like sausage or bacon. What other fillings can I use?
A4: The possibilities are endless! Here are a few suggestions:
- Vegetarian: Sautéed spinach, mushrooms, onions, and bell peppers with feta cheese.
- Ham and Cheese: Diced ham with Swiss or Gruyere cheese.
- Spicy: Chorizo with pepper jack cheese and jalapeños.
- Sweet and Savory: Apples with cinnamon and shredded cheddar cheese.
- Mediterranean: Sun-dried tomatoes, olives, artichoke hearts, and goat cheese.
Q5: My dough is too sticky. What should I do?
A5: If your dough is too sticky, gradually add more flour, one tablespoon at a time, until the dough forms a smooth, slightly sticky ball that cleans the sides of the bowl. Be careful not to add too much flour, as this can make the rolls dry and tough. If you’re kneading the dough by hand, lightly flour your hands and the work surface to prevent the dough from sticking.
