Breakfast Rolls Recipe

Ah, breakfast rolls. Just the words conjure up images of cozy mornings, the smell of warm yeast filling the kitchen, and that first glorious bite of soft, pillowy bread. For years, store-bought rolls were a staple in our home, convenient but always lacking that homemade touch. Then, I stumbled upon this recipe, and everything changed. The first time I baked these breakfast rolls, the aroma alone had my family practically dancing in the kitchen. And the taste? Pure bliss. They were soft, slightly sweet, and utterly irresistible. Even my pickiest eater, my son, devoured two in one go, declaring them “way better than store-bought!” Since then, these breakfast rolls have become a weekend tradition, a symbol of family time and deliciousness. If you’re looking to elevate your breakfast game and fill your home with the most comforting scent imaginable, look no further. This recipe is a game-changer, and I can’t wait to share it with you.

Ingredients

• All-Purpose Flour: 7 cups, provides the structure of the rolls.
• Instant Yeast: 2 tablespoons, the leavening agent that makes the rolls rise and become fluffy.
• Granulated Sugar: ½ cup, adds sweetness and helps activate the yeast.
• Salt: 1 ½ teaspoons, enhances flavor and controls yeast activity.
• Milk: 2 cups, warmed, adds moisture and richness to the dough and activates the yeast.
• Unsalted Butter: ½ cup (1 stick), melted, adds flavor, tenderness, and richness to the rolls.
• Eggs: 2 large, binds the ingredients and adds richness and structure.
• Egg Wash: 1 large egg, beaten with 1 tablespoon of water, for a golden brown and shiny crust.
• Optional Toppings: Sesame seeds, poppy seeds, everything bagel seasoning, for added flavor and visual appeal.

Instructions

1. Prepare the Yeast Mixture: In a large bowl, combine the warmed milk, granulated sugar, and instant yeast. Stir gently to combine. Let it sit for 5-10 minutes until the yeast becomes foamy. This step is crucial to ensure your yeast is active and will properly leaven the dough. You should see small bubbles forming on the surface, indicating the yeast is working. If it doesn’t foam, your yeast might be old or inactive, and you’ll need to use fresh yeast.
2. Combine Wet and Dry Ingredients: In the same large bowl with the yeast mixture, add the melted butter and eggs. Whisk to combine the wet ingredients thoroughly. In a separate large bowl, whisk together the all-purpose flour and salt. This ensures the salt is evenly distributed throughout the flour, which is important for proper gluten development and yeast activity.
3. Gradually Add Dry Ingredients to Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon or spatula until a shaggy dough forms. Start by adding about half of the flour mixture and mix until just combined. Then, add the remaining flour gradually, mixing until the dough comes together. Be careful not to add all the flour at once, as this can make the dough too dry. The dough should be slightly sticky but still manageable.
4. Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes, or until the dough is smooth, elastic, and no longer sticky. Kneading is essential for developing the gluten in the flour, which gives the rolls their structure and chewy texture. Use the heel of your hand to push the dough away from you, then fold it back over and turn it. Repeat this motion rhythmically. If the dough is too sticky, add a little more flour, one tablespoon at a time, but be careful not to add too much, as this can make the rolls tough.
5. First Rise (Proofing): Place the kneaded dough in a lightly greased bowl, turning to coat all sides. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 1-1.5 hours, or until doubled in size. The first rise allows the yeast to ferment and produce carbon dioxide, which makes the dough rise. A warm place (around 75-80°F or 24-27°C) is ideal for proofing. You can place the bowl in a slightly warmed oven (oven turned off), or in a warm spot in your kitchen.
6. Punch Down the Dough: Once the dough has doubled in size, gently punch it down to release the air. This step redistributes the yeast and prepares the dough for shaping. Punching down doesn’t mean you’re being aggressive with the dough; it simply means gently pressing down in the center to deflate it.
7. Divide and Shape the Rolls: Turn the dough out onto a lightly floured surface. Divide the dough into 12-16 equal portions. You can use a kitchen scale for accuracy if desired, aiming for roughly equal-sized rolls. Shape each portion into a smooth ball by tucking the edges underneath. Roll each portion into a smooth ball using your hands. For uniform rolls, you can weigh each portion of dough to ensure they are the same size.
8. Second Rise (Proofing): Place the shaped rolls on a baking sheet lined with parchment paper, leaving some space between each roll for expansion. Cover loosely with plastic wrap or a clean kitchen towel. Let them rise in a warm place for another 30-45 minutes, or until almost doubled in size. The second rise is crucial for achieving light and fluffy rolls. They should become noticeably puffy and almost double in size again.
9. Preheat Oven and Prepare Egg Wash: Preheat oven to 375°F (190°C). In a small bowl, whisk together the egg and water to make the egg wash.
10. Brush with Egg Wash and Add Toppings (Optional): Gently brush the tops of the risen rolls with the egg wash. If desired, sprinkle with sesame seeds, poppy seeds, or everything bagel seasoning. The egg wash will give the rolls a beautiful golden brown color and a slightly shiny crust. Toppings add flavor and visual appeal.
11. Bake the Rolls: Bake for 18-20 minutes, or until golden brown on top and cooked through. The baking time may vary slightly depending on your oven. The rolls are done when they are golden brown and sound hollow when tapped on the bottom. Keep an eye on them to prevent over-browning.
12. Cool and Serve: Remove the baked rolls from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely or serve warm. Cooling slightly on the baking sheet prevents the bottoms of the rolls from getting soggy. These rolls are best served warm, but they are also delicious at room temperature.

Nutrition Facts

(Per serving, based on 12 rolls, approximate values)

• Servings: 12
• Calories: Approximately 250 kcal
• Fat: 8g

Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.

Preparation Time

• Prep Time: 30 minutes (includes yeast activation, mixing, and kneading)
• Rise Time: 1.5 – 2 hours (first and second proofing)
• Bake Time: 20 minutes
• Total Time: Approximately 2 hours 20 minutes (from start to finish)

This recipe requires some time for the dough to rise, but the hands-on preparation is relatively straightforward. The majority of the time is inactive, allowing you to do other things while the dough proofs.

How to Serve

These breakfast rolls are incredibly versatile and can be served in countless delicious ways. Here are some ideas to get you started:

• Classic Butter and Jam: A timeless combination! Serve warm rolls with a pat of butter and your favorite jam or preserves. Strawberry, raspberry, or apricot jam are particularly delightful.
• Honey and Cinnamon Butter: Elevate your butter game by mixing softened butter with a drizzle of honey and a sprinkle of cinnamon. This sweet and spiced butter complements the rolls perfectly.
• Cream Cheese and Smoked Salmon: For a more savory option, spread cream cheese on a sliced roll and top with smoked salmon, capers, and a squeeze of lemon juice. This is a sophisticated and flavorful breakfast or brunch option.
• Breakfast Sandwich Rolls: Slice the rolls in half and use them as the base for breakfast sandwiches. Fill them with scrambled eggs, bacon, sausage, cheese, avocado, or your favorite breakfast fillings.
• Alongside Eggs and Bacon (or Sausage): Serve warm breakfast rolls as a side to a classic breakfast of scrambled eggs, bacon, sausage, and hash browns. They are perfect for soaking up runny yolks.
• With Fruit Salad and Yogurt: Create a lighter breakfast by serving the rolls alongside a fresh fruit salad and a dollop of Greek yogurt or regular yogurt.
• As Dinner Rolls: These rolls aren’t just for breakfast! Serve them as warm dinner rolls alongside soups, stews, salads, or your favorite main courses. Their slightly sweet flavor makes them a wonderful complement to savory dishes.
• French Toast Rolls: Get creative and turn leftover breakfast rolls into French toast! Slice them thickly, dip them in a classic French toast batter, and cook them on a griddle until golden brown. Serve with syrup and fresh fruit.

Additional Tips for Perfect Breakfast Rolls

1. Use Fresh Yeast: Ensure your instant yeast is fresh and active. If you’re unsure, proof it separately by mixing a teaspoon of yeast with a teaspoon of sugar and ¼ cup of warm water. If it foams within 5-10 minutes, it’s good to use. Inactive yeast is the most common culprit for dough that doesn’t rise.
2. Warm Milk is Key: The milk should be warmed to lukewarm (around 100-110°F or 38-43°C). This temperature is ideal for activating the yeast without killing it. Milk that is too hot will kill the yeast, and milk that is too cold will slow down yeast activity.
3. Don’t Over-Knead: While kneading is important, over-kneading can make the rolls tough. Knead until the dough is smooth and elastic, but stop when it reaches that point. Over-kneading develops too much gluten, resulting in a dense texture.
4. Proof in a Warm, Draft-Free Place: A consistent warm temperature is crucial for proper proofing. Avoid drafty areas. A slightly warmed oven (turned off), a microwave (turned off with a cup of hot water), or a warm corner of your kitchen are good options.
5. Let the Dough Double in Size: Allow the dough to fully double in size during both the first and second proofing. This is essential for light and airy rolls. Don’t rush the rising process.
6. Handle Dough Gently After Second Rise: After the second rise, the dough is delicate. Handle it gently when brushing with egg wash and placing in the oven to avoid deflating the rolls.
7. Bake Until Golden Brown: Bake the rolls until they are a beautiful golden brown color and sound hollow when tapped on the bottom. This ensures they are cooked through and have a delicious crust. Over-baking can make them dry.
8. Cool Slightly Before Serving: While tempting to devour them immediately, let the rolls cool slightly on the baking sheet before transferring them to a wire rack. This prevents them from getting soggy on the bottom and allows them to finish baking internally.

Frequently Asked Questions (FAQ)

Q1: Can I use active dry yeast instead of instant yeast?

A: Yes, you can substitute active dry yeast. However, you will need to activate it separately. Dissolve the active dry yeast and sugar in the warm milk and let it sit for 10-15 minutes until foamy before adding the other wet ingredients. The rising times might be slightly longer with active dry yeast.

Q2: Can I make these rolls ahead of time?

A: Yes, you can prepare the dough ahead of time. After the first rise, punch down the dough, shape the rolls, and place them on a baking sheet. Cover tightly and refrigerate overnight. In the morning, remove them from the refrigerator and let them rise for the second proofing at room temperature for about 1-1.5 hours before baking as directed. You can also bake them completely and freeze them.

Q3: How do I store leftover breakfast rolls?

A: Store leftover breakfast rolls in an airtight container at room temperature for up to 2-3 days. For longer storage, you can freeze them. Wrap them individually in plastic wrap and then place them in a freezer-safe bag for up to 2-3 months.

Q4: How do I reheat breakfast rolls?

A: To reheat frozen rolls, thaw them overnight in the refrigerator or at room temperature for a few hours. To reheat, wrap them in foil and bake in a preheated oven at 350°F (175°C) for 10-15 minutes, or until warmed through. You can also microwave them for short intervals, but they might become slightly less soft.

Q5: Can I add different flavors to these breakfast rolls?

A: Absolutely! You can customize the flavor by adding ingredients like cinnamon and raisins to the dough for cinnamon raisin rolls, or herbs and cheese for savory rolls. You can also add a glaze after baking, such as a simple sugar glaze or a cream cheese glaze.

Q6: My rolls are not rising, what did I do wrong?

A: The most common reasons for rolls not rising are inactive yeast, milk that is too hot or too cold, or not proofing in a warm enough place. Make sure your yeast is fresh, the milk is lukewarm, and you are proofing the dough in a warm, draft-free environment.

Q7: Can I make these rolls vegan?

A: Yes, with some substitutions. Use plant-based milk (like almond or soy milk), vegan butter, and a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water, let sit for 5 minutes) to replace the eggs. Ensure your sugar is also vegan-friendly (some refined sugars are processed using bone char, though many are not).

Q8: Can I make these rolls gluten-free?

A: Making truly gluten-free yeast rolls is more challenging and requires a different recipe specifically designed for gluten-free baking. You cannot simply substitute gluten-free flour in this recipe as gluten is essential for the structure of yeast breads. Search for dedicated gluten-free breakfast roll recipes that use gluten-free flour blends and binding agents like xanthan gum.

These homemade breakfast rolls are more than just a recipe; they are an experience. From the satisfying process of kneading the dough to the mouthwatering aroma filling your kitchen, and finally, that first bite of warm, fluffy goodness, it’s a journey worth taking. So, gather your ingredients, embrace the process, and prepare to be amazed by the simple joy of homemade breakfast rolls. Your family, and your taste buds, will thank you!

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