Breakfast Rolls have a special place in my heart—they’re like a warm hug first thing in the morning. Growing up in a small town in southern England, mornings were often rushed, but my mum’s homemade rolls made everything feel a little calmer, a little more connected. Now, living in sunny San Diego with my busy family, these rolls have become our go-to weekend treat. They’re simple, comforting, and endlessly adaptable, perfect for those chaotic mornings when my children insist pancakes are the only acceptable breakfast. Breakfast Rolls bring that nostalgic comfort with a fresh, easy twist that anyone can master.
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Why You’ll Love This Breakfast Rolls
These Breakfast Rolls stand out because they strike a perfect balance between soft, pillowy bread and a golden, slightly crisp crust. From my own kitchen experiments, I’ve found they’re incredibly forgiving—great for beginners but satisfying enough for seasoned home cooks. They’re also wonderfully versatile, working just as well filled with eggs and bacon as they do simply buttered or jammed up for the kids. Plus, there’s something deeply comforting about making bread from scratch that fills your home with warmth and invites everyone to gather around the table.
Ingredients You’ll Need for This Breakfast Rolls
Choosing the right ingredients really sets these rolls apart. I always reach for the freshest flour I can find—sometimes even from a local mill nearby San Diego—and use whole milk for that subtle richness that makes the crumb tender. When I first started baking bread, I learned that quality yeast and a touch of sugar to feed it make all the difference in achieving that perfect rise. Feel free to swap out butter for olive oil if you want a lighter option, or try whole wheat flour for a nuttier flavor.
- 3 1/2 cups all-purpose flour (plus extra for kneading)
- 1 cup whole milk, warmed
- 2 1/4 teaspoons active dry yeast (one packet)
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 3 tablespoons unsalted butter, softened (or olive oil)
- 1 large egg (for brushing, optional)
Nutrition Facts
- Calories: Approximately 180 per roll
- Protein: 5g
- Fat: 5g
- Carbohydrates: 28g
- Fiber: 1g
- Sugar: 3g
- Sodium: 210mg
10 Irresistible Breakfast Rolls That Will Transform Your Morning Meal
Learn how to make delicious Breakfast Rolls. Easy recipe with step-by-step instructions.
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
Choosing the right ingredients really sets these rolls apart. I always reach for the freshest flour I can find—sometimes even from a local mill nearby San Diego—and use whole milk for that subtle richness that makes the crumb tender. When I first started baking bread, I learned that quality yeast and a touch of sugar to feed it make all the difference in achieving that perfect rise. Feel free to swap out butter for olive oil if you want a lighter option, or try whole wheat flour for a nuttier flavor.
- 3 1/2 cups all-purpose flour (plus extra for kneading)
- 1 cup whole milk, warmed
- 2 1/4 teaspoons active dry yeast (one packet)
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 3 tablespoons unsalted butter, softened (or olive oil)
- 1 large egg (for brushing, optional)
Instructions
- Warm the milk until it’s just about body temperature (around 100°F/38°C), then whisk in the sugar and yeast. Set aside for 5-10 minutes until frothy—this tells you the yeast is alive and ready.
- In a large bowl, combine the flour and salt. Stir in the softened butter, then pour in the yeast mixture. Mix until a sticky dough starts to form.
- Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. When I first tried kneading, I thought more was better, but I learned that once the dough springs back, you’re done.
- Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm spot for about 1 to 1 1/2 hours, or until doubled in size. I often use the oven with just the light on—it’s a cozy little trick I picked up in professional kitchens.
- Gently punch down the dough to release air bubbles and divide into 10-12 equal pieces. Shape each into a smooth ball and place on a baking sheet lined with parchment paper, spaced apart.
- Cover the rolls loosely and let them rise again for 30-40 minutes. Meanwhile, preheat your oven to 375°F (190°C).
- If you like, beat the egg and brush it over the rolls for a shiny, golden crust. Bake for 15-18 minutes or until the tops are beautifully browned and the rolls sound hollow when tapped.
- Cool on a wire rack before serving. I always try to sneak a warm roll before anyone else wakes up—it’s impossible to resist!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Steps to Create Your Breakfast Rolls
- Warm the milk until it’s just about body temperature (around 100°F/38°C), then whisk in the sugar and yeast. Set aside for 5-10 minutes until frothy—this tells you the yeast is alive and ready.
- In a large bowl, combine the flour and salt. Stir in the softened butter, then pour in the yeast mixture. Mix until a sticky dough starts to form.
- Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. When I first tried kneading, I thought more was better, but I learned that once the dough springs back, you’re done.
- Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm spot for about 1 to 1 1/2 hours, or until doubled in size. I often use the oven with just the light on—it’s a cozy little trick I picked up in professional kitchens.
- Gently punch down the dough to release air bubbles and divide into 10-12 equal pieces. Shape each into a smooth ball and place on a baking sheet lined with parchment paper, spaced apart.
- Cover the rolls loosely and let them rise again for 30-40 minutes. Meanwhile, preheat your oven to 375°F (190°C).
- If you like, beat the egg and brush it over the rolls for a shiny, golden crust. Bake for 15-18 minutes or until the tops are beautifully browned and the rolls sound hollow when tapped.
- Cool on a wire rack before serving. I always try to sneak a warm roll before anyone else wakes up—it’s impossible to resist!
Tips for Making the Best Breakfast Rolls
Getting these rolls just right is about attention to detail, but don’t worry—there’s room to learn and grow. Over the years, I’ve found that small tweaks can make a big difference.
- Always proof your yeast first. If it doesn’t foam, your yeast might be dead—start fresh to avoid flat dough.
- Knead just enough to develop gluten. Too little and the rolls won’t hold shape; too much and they can get tough.
- Keep your rising environment warm but not hot. I learned the hard way that too much heat kills yeast.
- Use an egg wash for that classic bakery shine, but if you prefer softer crusts, brushing with melted butter after baking works wonders.
- Experiment with fillings like cheese or herbs folded into the dough for an extra special touch, just like I did when playing with flavors in restaurant kitchens.
With these tips, you’ll create a restaurant-quality dish every time. Learn more: related recipe Learn more: Power Up Your Morning with Delicious Breakfast Protein Biscuits
Serving Suggestions and Pairings
Breakfast Rolls are a blank canvas with endless possibilities. Whether it’s a quick breakfast or a leisurely brunch, these rolls shine in every setting. On busy mornings, I love splitting one open and piling on scrambled eggs and a dash of ketchup for my little boy, who truly believes ketchup is a food group. For weekend family gatherings, we add smoked salmon, cream cheese, and fresh dill—always a crowd-pleaser.
- Serve warm with butter and homemade jam for a simple treat
- Make mini breakfast sandwiches with eggs, bacon, and cheese
- Pair with fresh fruit and a hot cup of tea or coffee
- Try seasonal variations by adding cinnamon and raisins to the dough for a sweet twist
Whether it’s a weekday rush or a weekend feast, these rolls bring a little bit of joy and connection to the table every time.
Storage and Reheating Tips
Proper storage means you can enjoy these rolls beyond the morning bake. I’ve found that planning ahead makes busy family life a little easier.
- Store cooled rolls in an airtight container at room temperature for up to 2 days
- For longer storage, freeze rolls wrapped tightly in foil or plastic wrap for up to 3 months
- Reheat frozen rolls by thawing at room temperature, then warming in a 350°F (175°C) oven for 5-7 minutes
- Microwaving works in a pinch but can make the crust chewy—try wrapping in a damp paper towel for moisture
Frequently Asked Questions
What are the main ingredients for Breakfast Rolls?
The main ingredients for Breakfast Rolls include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.
How long does it take to make Breakfast Rolls?
The total time to make Breakfast Rolls includes both preparation and cooking time. Check the recipe card above for exact timing details.
Can I make Breakfast Rolls ahead of time?
Yes, Breakfast Rolls can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.
What can I serve with Breakfast Rolls?
Breakfast Rolls pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.
Is Breakfast Rolls suitable for special diets?
Depending on the ingredients used, Breakfast Rolls may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.
Final Thoughts
Breakfast Rolls are more than just bread—they’re a way to start the day with warmth and togetherness. I hope you find the same joy in making and sharing them as I do in my sunny San Diego kitchen. Please share your stories and experiences—I love hearing how these rolls become part of your family’s morning ritual.
