Description
Homemade breakfast rolls capture the warmth of morning comfort in this classic recipe. Hearty ingredients combine for a delightful start that you will savor with each delicious bite.
Ingredients
Scale
- 3.5 cups (840 ml) all-purpose flour
- 6 large eggs
- 6 slices bacon
- 1 cup (240 ml) shredded cheddar cheese
- 1 cup (240 ml) warm milk
- 2 tbsps (30 ml) sugar
- 2.25 tsp instant yeast
- 1 tsp salt
- 1 large egg
- ¼ cup (60 ml) melted unsalted butter
- ¼ cup (60 ml) milk or cream
- 2 tbsps (30 ml) melted unsalted butter
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Dry Blend: Thoroughly mix flour, sugar, salt, and yeast in a spacious mixing bowl, creating a foundational dry ingredient base.
- Liquid Integration: Warmly fold milk, melted butter, and egg into the dry mixture, whisking until a cohesive, smooth batter forms without lumps.
- Dough Development: Knead the mixture using a stand mixer or hand technique, transforming the ingredients into an elastic, silky dough that springs back when gently pressed.
- First Proofing: Place the dough in a lightly oiled container, drape with a damp cloth, and let it rest in a draft-free, warm zone for approximately one hour, or until it dramatically expands to double its original volume.
- Dough Manipulation: Gently punch down the risen dough, releasing trapped air and redistributing the yeast’s active cultures across the entire mass.
- Shaping and Preparation: Roll out the dough on a flour-dusted surface, carefully forming uniform rolls, then arrange them on a prepared baking sheet with slight spacing between each piece.
- Final Proofing and Baking: Allow rolls to rest for an additional 30 minutes, then bake in a preheated oven at 375°F for 15-20 minutes, achieving a golden-brown exterior and soft, pillowy interior.
Notes
- Maintain Precise Temperature: Ensure warm milk is between 110-115°F to activate yeast without killing it, creating optimal dough rising conditions.
- Knead with Patience: Develop gluten structure by kneading 8-10 minutes, stopping when dough becomes smooth and elastic, preventing tough rolls.
- Control Rising Environment: Place dough in a draft-free, warm spot around 80-85°F, like near a preheated oven, to guarantee consistent and steady rising.
- Prevent Dry Surface: Cover dough with slightly damp cloth instead of dry towel to retain moisture and prevent skin formation during proofing process.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 7
- Calories: 350
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 14 g
- Cholesterol: 150 mg