Spinach Ham Breakfast Rolls

Waking up to the aroma of freshly baked bread filled with savory ham and spinach is my idea of a perfect morning. These Spinach Ham Breakfast Rolls are the kind of meal that work for breakfast, brunch, or even as hearty snacks on-the-go. They bring together a pillowy homemade dough and a creamy, protein-packed filling that never lasts long at our table.

I started making these to use up leftover holiday ham, and it quickly became a tradition for Sunday mornings in my house. No one ever complains when these rolls show up on the breakfast table.

Ingredients

• Warm milk: Helps the yeast spring to life and gives your dough that classic softness and rich flavor. Whole milk is best but almond or soy work in a pinch though texture will change.
• Active dry yeast: Your leavening power and makes the dough fluffy. Make sure it is within its expiration so your dough rises well.
• Granulated sugar: Gently sweetens and encourages yeast activity. Choose fresh white granulated sugar for consistency.
• Unsalted butter: Needed for tender texture and buttery taste. Melted and slightly cooled yields best mixing.
• All purpose flour: Your main structure. Start with less and add gradually till just soft and pliable.
• Large eggs: Make the filling creamy and give a classic breakfast feel. Always use fresh eggs.
• Ham: Brings salty punch and protein. Deli ham or leftover baked ham both work beautifully so choose what you like.
• Fresh spinach: Adds nutrients and color. Use baby spinach for less prep and bright flavor.
• Butter or olive oil: Helps sauté the spinach and gives the eggs richness. Go with quality oil or real butter for deepest flavor.
• Shredded cheese (optional): For melting goodness. Cheddar or Monterey Jack for tang, mozzarella for mildness.
• Salt and pepper: Essential in the filling. Use sea salt and grind pepper fresh for bold taste.
• Egg wash (optional): For a glossy golden top. Fresh egg and a splash of milk or water.

Instructions

Prepare the Milk:

Start by gently warming your milk until it is just warm to the touch but not hot. This ensures the yeast gets activated but is not killed by high temperature.

Proof the Yeast:

Sprinkle in the yeast and sugar then wait for the mixture to foam. This lets you know the yeast is alive and ready to make fluffy dough.

Mix Wet Ingredients:

Melt the butter but let it cool a few minutes before adding to the mix with salt to avoid harming the yeast.

Incorporate Flour:

Gradually add flour a bit at a time mixing until the dough comes off the sides of the bowl and is soft but not sticky.

Knead the Dough:

Knead vigorously for up to 10 minutes by hand or in a mixer to build a stretchy strong dough that bakes with a good chew.

First Dough Rise:

Put the dough in a light layer of oil in a bowl, cover and let rise in a warm place about one hour until it expands noticeably.

Prepare the Filling:

Whisk together eggs, milk, salt and pepper for the richest texture then have diced ham and spinach ready.

Cook Spinach:

Use a skillet with butter or oil, add chopped spinach and stir until just wilted so it stays colorful and not soggy.

Scramble the Eggs:

Add egg mixture to the spinach in the skillet, stirring until barely set because it will cook more during baking.

Mix in Ham and Cheese:

Stir in diced ham and optional cheese until just combined and cheese is beginning to melt.

Divide the Dough:

Punch down the dough then portion into equal balls for even baking and a satisfying bite.

Fill and Shape Each Roll:

Flatten each ball gently, fill with a spoonful of the egg mixture and pinch closed to keep everything inside.

Second Proof:

Space the filled dough rounds on a tray, cover and let them puff slightly again so they bake up extra tender.

Brush with Egg Wash:

If desired, brush tops with egg mixed with milk or water for a shiny bakery finish.

Bake to Perfection:

Place in a hot oven and bake just until golden brown and the rolls sound hollow when tapped.

Cool Briefly and Serve:

Let them sit a few minutes so the flavors settle and the filling is safe to bite into then enjoy warm.

Cheese is my favorite part because it stretches in gooey ribbons when warm I will never forget my kids peering into the oven watching these puff up for their first taste and then racing to be the first to grab a fresh hot roll.

Storage and Leftover Tips

Wrap cooled rolls tightly in foil or plastic and keep in the fridge for up to four days. Microwave briefly or reheat in a warm oven for a just baked taste. Freeze extras in a single layer then transfer to a bag for longer storage.

Easy Ingredient Swaps

Switch ham for cooked bacon, turkey, or even a vegetarian sausage for a different twist. Try Swiss or pepper jack if you like your cheese with a kick. Spinach can be substituted with sautéed kale or chard if you want something heartier.

Perfect Ways to Serve This

Offer them at weekend brunch or pass them around for quick breakfasts before school or work. Slice and serve alongside tomato soup for lunch. Pair with a fresh fruit salad and coffee for a balanced morning meal.

Once you try these Spinach Ham Breakfast Rolls you will have a new reason to look forward to easy hot breakfasts. They are a little bit nostalgic and a whole lot delicious with endless ways to customize to your liking.

Recipe Q&A

→ What type of milk works best for the dough?

Whole or 2% milk delivers the richest, fluffiest dough texture. Non-dairy milk alternatives may slightly alter the final outcome.

→ Can I use other meats instead of ham?

Yes, cooked bacon, sausage, or turkey can substitute for ham, each providing a different but tasty savory note.

→ Should I use fresh or frozen spinach?

Both work well. If using frozen spinach, be sure to thaw and squeeze out extra moisture to avoid soggy filling.

→ How do I prevent the filling from leaking?

Pinch the dough edges tightly after filling to fully seal each roll. Place seam-side down on the baking pan before rising.

→ Is egg wash necessary?

Egg wash is optional, but it provides an attractive golden color and gentle shine to the finished rolls.