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Breakfast Rolls

BaconDiner-StyleEggOven
Time :1 hour
Yield :15 servings
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Breakfast Rolls offer a savory blend of eggs, bacon, sausage, and cheese wrapped in tender, homemade dough.
Early mornings pair well with the warm aroma of freshly baked breakfast rolls curling through the kitchen. These rolls are a wonderful fusion of soft, pillowy dough and savory fillings. The fragrance of melted butter and cooked bacon invites you in, while the gentle scent of yeast whispers promises of a comforting bite. Each roll is a mosaic of scrambled eggs, crispy bacon, perfectly cooked sausage, and a blanket of Cheddar Jack cheese—both inside and out.
Crafting these rolls is an experience in texture and transformation. Watching the dough rise, you see its elastic potential come alive. The secret to truly tender rolls? Allow that dough to rest, enveloped in plastic wrap, for a brief but important pause. This step lets the gluten relax, ensuring each bite is nothing short of a delight. Meanwhile, the cheese works its magic both inside and on top, melting into bubbly, golden goodness that contrasts beautifully with the soft bread and hearty fillings.
Sharing these rolls brings a bit of joy to the breakfast table. They offer a taste of togetherness, whether part of a Sunday brunch spread or a weekday grab-and-go. The combination of familiar breakfast favorites rolled into a single, satisfying pastry makes each bite an embrace of morning comfort.

Ingredients

  • 1 cup warm water
  • 1 tablespoon yeast
  • 1 tablespoon sugar
  • 1 tablespoon vegetable oil
  • 1 teaspoon salt
  • 2 1/2 cups flour plus more, to taste
  • 2 tablespoons butter melted, plus more, to taste, for serving
  • 4 large eggs scrambled and warm
  • 2 cups Cheddar Jack cheese divided
  • 12 slices thin bacon cooked and chopped
  • 6 breakfast sausages cooked and chopped

Directions

  • In the bowl of a stand mixer, add the warm water, the yeast, and the sugar and lightly stir with a spoon to combine.
  • Let the yeast mixture sit until it bubbles up, about 3-4 minutes.
  • Fit the stand mixer with the dough attachment and add the vegetable oil and the salt, beating to combine.
  • Gradually add 2 1/2 cups of the flour to the yeast mixture, until the dough cleans the sides of the bowl off, about 3-4 minutes. Add more of the flour if needed.
  • Cover the dough with plastic wrap and let sit in a warm place, about 15 minutes.
  • Preheat the oven to 400 degrees F.
  • Lightly grease an 18x26-inch baking sheet.
  • Spray a flat surface with nonstick cooking spray and use a rolling pin to roll out the dough into a large rectangle that is 1/4-inch in thickness.
  • Use a pastry brush to evenly brush 2 tablespoons of the melted butter over the dough.
  • Layer the scrambled eggs on top of the buttered dough.
  • Sprinkle 1 1/2 cups of the cheese over the scrambled eggs.
  • Sprinkle the bacon and the breakfast sausage over the cheese.
  • Roll the dough up tightly, starting on a long side, and work horizontally from one end to the other. Pinch the seams closed.
  • Use a knife to cut the dough into 15 1-1/2-inch rolls.
  • Transfer the rolls to the prepared baking sheet and bake, about 12-14 minutes.
  • Sprinkle the remaining cheese on the top of the rolls.
  • Bake the rolls until the cheese melts and the rolls are just beginning to turn golden-brown, about 1-2 minutes.
  • Transfer the rolls to a wire rack and brush with the extra melted butter.
  • Serve.
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