Description
Homemade breakfast rolls showcase comfort from North American bakeries with tender, golden pastries. Warm spices and gentle sweetness invite diners to savor each delightful bite you’ll remember long after the last crumb disappears.
Ingredients
Scale
- 6 eggs (large)
- 6 bacon slices
- 3 ½ cups all-purpose flour
- 1 cup cheddar cheese (shredded)
- 1 cup milk (warm, 110F/43C)
- ¼ cup milk or cream
- ¼ cup butter (unsalted, melted)
- 2 tbsps butter (unsalted, for brushing)
- 1 egg (large)
- 2 ¼ tsps instant yeast (1 packet)
- 2 tbsps sugar
- 1 tsp salt
- 1 tsp garlic powder (optional)
- Salt and pepper (to taste)
Instructions
- Mixing: Whisk flour, yeast, salt, and sugar in a large mixing bowl, creating a harmonious dry foundation for the breakfast rolls.
- Liquid Integration: Introduce warm milk, melted butter, and beaten egg into the dry ingredients, blending until a smooth, cohesive dough emerges.
- Kneading Technique: Vigorously work the dough using hands or a stand mixer with dough hook, developing gluten and achieving a silky, elastic texture for approximately 8-10 minutes.
- First Proofing: Transfer the dough to a lightly oiled bowl, covering completely with a clean kitchen towel and allowing it to rest in a warm, sheltered spot until it doubles in volume, roughly 60 minutes.
- Shaping: Gently deflate the risen dough, carefully molding it into desired roll shapes on a lightly floured surface, ensuring even distribution and consistent size.
- Final Proofing and Baking: Place shaped rolls on a prepared baking sheet, allowing a brief second rise of 20-30 minutes, then bake in a preheated oven at 375°F until golden brown and sounds hollow when tapped, approximately 15-18 minutes.
- Finishing: Remove rolls from oven, brushing with melted butter for a glossy, appetizing finish, and let cool on a wire rack before serving warm.
Notes
- Activate Yeast Carefully: Ensure milk temperature is between 110-115°F to activate yeast without killing it, which guarantees proper dough rising and texture.
- Master Kneading Technique: Develop gluten structure by kneading until dough becomes smooth and elastic, preventing dense or tough rolls.
- Control Proofing Environment: Place dough in a consistently warm spot around 80-85°F, covering with a damp cloth to maintain moisture and prevent surface drying.
- Customize Dietary Needs: Substitute all-purpose flour with gluten-free blend, use dairy-free milk alternatives, and replace egg with flax egg for versatile dietary adaptations.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 286
- Sugar: 2 g
- Sodium: 459 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 154 mg