Savory Breakfast Rolls Recipe

Savory Breakfast Rolls is a warm, hand-held breakfast pastry made from soft dough filled with eggs, cheese, and savory fillings – perfect for busy mornings and brunch gatherings. Savory Breakfast Rolls is a versatile morning treat that combines bread, protein, and flavor in a portable package for a satisfying start to your day. Savory Breakfast Rolls is easy to adapt with different cheeses, herbs, or meats to suit your pantry and taste. Savory Breakfast Rolls is the kind of recipe that makes early mornings feel special without adding stress.

What Makes This Recipe So Special

This version of Savory Breakfast Rolls focuses on tender enriched dough, a creamy egg-cheese filling, and a golden-brown finish with a whisper of fresh herbs. It borrows the comfort of breakfast buns, the savory bite of sausage rolls, and the portable appeal of breakfast pastry – combining popular search ideas like breakfast rolls, savory rolls, breakfast buns, savory breakfast ideas, and egg and cheese rolls into a single, shareable recipe. You’ll find clear steps for shaping, baking, and customizing, plus troubleshooting advice so your first batch is a success.

Internal link: For more breakfast ideas that pair well with these rolls, check this roundup of simple morning recipes. Breakfast inspiration

Why This Recipe Works

There are three core reasons these rolls come out consistently great:

• Enriched dough gives a soft inside and crisp outer crust – the slight sugar and fat in the dough encourage browning and tenderness.
• The filling balances protein and fat – eggs bind while cheese and butter add richness so the interior stays moist after baking.
• Shaping and proofing control texture – a short, warm proof keeps rolls pillowy without overfermentation, avoiding dense results.

This recipe incorporates kitchen-tested methods used for breakfast buns and savory rolls, and it’s flexible enough to use a stovetop scramble with breakfast sausage or a vegetarian mushroom-and-spinach mix.

Ingredients

Makes 12 rolls

For the dough:

• 3 1/2 cups (420 g) all-purpose flour
• 2 1/4 tsp (7 g) active dry yeast
• 1/4 cup (50 g) granulated sugar
• 1 tsp salt
• 1/2 cup (120 ml) whole milk, warmed to 110°F (43°C)
• 1/2 cup (120 ml) water, warmed to 110°F (43°C)
• 1 large egg
• 1/4 cup (60 g) unsalted butter, softened

For the filling:

• 6 large eggs
• 1/2 cup (60 g) shredded cheddar or gruyere
• 4 strips bacon, cooked and crumbled – or 1 cup cooked breakfast sausage
• 1/4 cup (25 g) finely chopped chives or parsley
• 1/4 tsp black pepper
• 1/2 tsp smoked paprika (optional)
• Salt to taste

For finishing:

• 1 egg, beaten with 1 tbsp water – for egg wash
• Sesame seeds or everything seasoning – optional
• 2 tbsp melted butter, for brushing

Internal link: If you love rolls with a sweet twist, see how I make cinnamon rolls from scratch here. Cinnamon roll prep

Equipment

• Stand mixer with dough hook (optional) or a large mixing bowl and wooden spoon
• Large nonstick skillet
• Baking sheet lined with parchment
• Plastic wrap or a clean kitchen towel
• Whisk, measuring cups and spoons, and a dough scraper

Prep Notes

• Bring the milk and water to 110°F (43°C) – warm to the touch but not hot.
• Lightly grease a baking sheet or line with parchment.
• Cook any meats and allow fillings to cool slightly before assembling.

Step-by-Step Method

Step 1 – Activate the yeast and mix the dough

Combine yeast and liquids: In a small bowl, stir the yeast and a pinch of sugar into the warm milk and water. Let sit 5-8 minutes until foamy.
Mix the dough: In a stand mixer, combine flour, sugar, and salt. Add the yeast mixture, egg, and softened butter. Mix on low until a shaggy dough forms, then increase speed and knead 6-8 minutes until smooth and elastic. If kneading by hand, knead 10-12 minutes.

Step 2 – First rise

Oil and rest: Lightly oil a bowl, place the dough inside, cover with plastic wrap or a towel, and let rise in a warm spot until doubled, about 1 to 1 1/2 hours.

Step 3 – Prepare the filling

Cook eggs and fillings: Whisk eggs with salt, pepper, and smoked paprika. Cook gently in a skillet over medium-low to make soft scramble – remove before fully firm as residual heat will finish them. Stir in cheese, crumbled bacon or sausage, and chopped herbs. Let cool to room temperature.

Step 4 – Shape the rolls

Divide and fill: Turn dough onto a lightly floured surface and divide into 12 even pieces. Flatten each piece into a 3-inch disc. Spoon a tablespoon of the egg-cheese filling into the center of each disc.
Seal and shape: Fold edges up and pinch to seal, shaping into smooth balls. Place seam-side down on prepared sheet.

Step 5 – Proof and glaze

Second rise: Cover shaped rolls with a towel and let them proof for 30-40 minutes until puffy. Preheat oven to 375°F (190°C) during the last 10 minutes of proofing.
Egg wash: Brush each roll lightly with the beaten egg wash and sprinkle sesame seeds if desired.

Step 6 – Bake

Bake to golden: Place rolls in preheated oven and bake 18-22 minutes until golden brown and internal dough registers 190°F (88°C). Rotate pan halfway for even color. Cool slightly on a rack and brush with melted butter for sheen and flavor.

Step 7 – Serve and enjoy

Serve warm: Let cool 5 minutes before serving so the filling sets slightly. Enjoy with hot coffee, or add a side of fresh fruit for balance.

Tips and Troubleshooting

If dough is sticky: Dust with flour sparingly – over-flouring makes rolls dense.
If filling is too runny: Make eggs slightly firmer before assembling. A thicker filling prevents leaks.
If rolls don’t brown: Brush generously with egg wash and bake on middle rack.
To freeze: Par-bake rolls for 10 minutes, cool, wrap tightly, and freeze up to 3 months. Finish baking from frozen adding 6-8 minutes.
Regional twist – Mediterranean: swap bacon for sun-dried tomatoes, feta, and oregano.
Personal note – I like adding a tablespoon of ricotta to the egg mix for creamy texture; it’s my secret for restaurant-style softness.

Serving Suggestions

Place Savory Breakfast Rolls on a large platter and serve with:

• Hot coffee or tea
• A light mixed-green salad dressed with lemon vinaigrette
• Sliced avocado and pickled onions

Savory Breakfast Rolls make a great brunch centerpiece – try them alongside mini frittatas for variety.

Storage and Reheating

Refrigerator: Store cooled rolls in an airtight container up to 3 days.
Freezer: Wrap individually in foil and place in a zip-top bag up to 3 months.
To reheat: Thaw overnight in fridge if frozen, then reheat at 325°F (160°C) for 8-12 minutes, or microwave 30-60 seconds for a quick warm-up.

Nutrition (approximate per roll)

Calories: 280-320 (depends on fillings)
Protein: 11-15 g
Carbs: 28-32 g
Fat: 12-18 g
These values vary with choice of cheese, meat, and exact portion sizes.

Food Safety

• Make sure eggs are cooked through while still moist – avoid raw egg in filling.
• Chill cooked meats promptly and do not leave perishable fillings at room temperature for more than 2 hours.
• Use pasteurized eggs if serving to people with compromised immune systems.

Frequently Asked Questions

Conclusion

Savory Breakfast Rolls are a flexible, crowd-pleasing breakfast option that delivers soft, enriched dough wrapped around a flavorful, protein-rich filling – ideal for busy mornings, brunches, or batch baking for the week. This recipe offers easy customization, consistent results, and a reliable method for both beginners and confident home bakers.

If you try this version, please leave a comment and a star rating to let me know how it went – did you stick with bacon and cheddar, or try a Mediterranean twist? Share your photos on Pinterest and Facebook so others can get inspired.

For a playful pairing idea and a version with an elegant sauce, see this Savory Breakfast Rolls Drizzled With Bearnaise. (This link offers a creative, restaurant-style take that pairs beautifully with buttery rolls.) Savory Breakfast Rolls Drizzled With Bearnaise

Savory Breakfast Rolls

Savory Breakfast Rolls are warm pastries filled with eggs, cheese, and various savory fillings, perfect for busy mornings or brunch.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 22 minutes mins

Total Time 52 minutes mins

Servings: 12 rolls

Course: Breakfast, Brunch

Cuisine: American

Calories: 300

Ingredients Method Notes

Ingredients

  

For the dough

• 3 1/2 cups 3 1/2 cups (420 g) all-purpose flour
• 2 1/4 tsp 2 1/4 tsp (7 g) active dry yeast
• 1/4 cup 1/4 cup (50 g) granulated sugar
• 1 tsp 1 tsp salt
• 1/2 cup 1/2 cup (120 ml) whole milk, warmed to 110°F (43°C) Warm to the touch but not hot.
• 1/2 cup 1/2 cup (120 ml) water, warmed to 110°F (43°C) Warm to the touch but not hot.
• 1 large 1 large egg
• 1/4 cup 1/4 cup (60 g) unsalted butter, softened

For the filling

• 6 large 6 large eggs
• 1/2 cup 1/2 cup (60 g) shredded cheddar or gruyere
• 4 strips 4 strips bacon, cooked and crumbled – or 1 cup cooked breakfast sausage
• 1/4 cup 1/4 cup (25 g) finely chopped chives or parsley
• 1/4 tsp 1/4 tsp black pepper
• 1/2 tsp 1/2 tsp smoked paprika (optional)
• to taste Salt to taste

For finishing

• 1 large 1 egg, beaten with 1 tbsp water – for egg wash
• Sesame seeds or everything seasoning – optional
• 2 tbsp 2 tbsp melted butter, for brushing

Method

 

Activation and Mixing

1. Combine yeast and liquids in a small bowl: stir the yeast and a pinch of sugar into the warm milk and water. Let sit 5-8 minutes until foamy.
2. In a stand mixer, combine flour, sugar, and salt. Add the yeast mixture, egg, and softened butter. Mix on low until a shaggy dough forms, then increase speed and knead for 6-8 minutes until smooth and elastic. (If kneading by hand, knead for 10-12 minutes.)

First Rise

1. Lightly oil a bowl, place the dough inside, cover with plastic wrap or a towel, and let rise in a warm spot until doubled, about 1 to 1 1/2 hours.

Prepare the Filling

1. Whisk eggs with salt, pepper, and smoked paprika. Cook gently in a skillet over medium-low to make soft scramble – remove before fully firm as residual heat will finish them.
2. Stir in cheese, crumbled bacon or sausage, and chopped herbs. Let cool to room temperature.

Shaping the Rolls

1. Turn dough onto a lightly floured surface and divide into 12 even pieces. Flatten each piece into a 3-inch disc.
2. Spoon a tablespoon of the egg-cheese filling into the center of each disc. Fold edges up and pinch to seal, shaping into smooth balls. Place seam-side down on prepared baking sheet.

Proof and Glaze

1. Cover shaped rolls with a towel and let them proof for 30-40 minutes until puffy.
2. Preheat oven to 375°F (190°C) during the last 10 minutes of proofing. Brush each roll lightly with the beaten egg wash and sprinkle sesame seeds if desired.

Bake

1. Place rolls in the preheated oven and bake for 18-22 minutes until golden brown and internal dough registers 190°F (88°C). Rotate pan halfway for even color. Cool slightly on a rack and brush with melted butter for sheen and flavor.

Serve

1. Let cool for 5 minutes before serving so the filling sets slightly. Enjoy with hot coffee, or add a side of fresh fruit for balance.

Notes

If you love rolls with a sweet twist, see how I make cinnamon rolls from scratch here. Tips include managing dough stickiness and filling consistency, as well as freezing and reheating options.