Description
Savor these easy Breakfast Rolls, packed with cheese & herbs! Perfect for busy mornings, they’re a deliciously comforting way to start the day.
Ingredients
Scale
- 4 cups (500g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 2 1/4 teaspoons (7g) active dry yeast
- 1 teaspoon (6g) salt
- 1 cup (240ml) warm milk (around 110°F/43°C)
- 1/3 cup (75g) unsalted butter, melted
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, combine warm milk and sugar, then sprinkle yeast over top. Let sit 5-10 minutes until foamy. Add melted butter, eggs, and vanilla, whisking until combined.
- In a separate bowl, whisk flour and salt together. Gradually add to wet ingredients, stirring until a shaggy dough forms. Turn onto floured surface and knead 8-10 minutes until smooth and elastic.
- Place dough in lightly oiled bowl, turning to coat. Cover and let rise in warm place until doubled, about 1-1.5 hours.
- Gently punch down dough. For cinnamon rolls, roll into 18×12 inch rectangle, spread with butter and sprinkle with cinnamon-sugar. For plain rolls, divide into 12-16 equal portions and shape into balls.
- Place shaped rolls in greased baking dish, leaving space between each. Cover and let rise again until puffy, about 30-45 minutes. Meanwhile, preheat oven to 375°F (190°C).
- Bake for 20-25 minutes until golden brown, rotating pan halfway through. For sweet rolls, drizzle with glaze while warm. For plain rolls, brush with melted butter after baking.
- Allow to cool slightly before serving, about 10 minutes. Store leftovers in airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.