Breakfast / Brunch
Broccoli-Cheddar Rolls with ham
Why not put a savory twist on a breakfast favorite? Roll some love into these pretty pastries for your next brunch affair and give your guests something to talk about!
Make this your best brunch yet. Not only will the Broccoli-Cheddar Rolls with ham be a hit, but with a little organization you’ll be able to do it stress-free, and that’s a win in our book.
Ingredients
FOR THE DOUGH, HEAT:
SOAK:
ADD:
FOR THE FILLING, COMBINE:
PULSE:
Make-Ahead Tip
To make these rolls ahead, prepare up to the point of baking, then cover, and chill overnight. Allow up to 1 additional hour for the rolls to proof.
Some foods, including the rolls and frittata, taste best when they’ve cooled a bit. Flavors can get lost when foods are eaten too hot.
Instructions
For the dough, heat milk, shortening, and sugar in a saucepan over medium-low until shortening melts; transfer to the bowl of a stand mixer fitted with the paddle attachment. Let mixture cool to 110–115°.
Soak oats in hot water until all water is absorbed.
Add 2 cups flour, eggs, and yeast to bowl with milk mixture and mix on low speed until incorporated. Switch to the dough hook and add remaining 2 cups flour, oats, and salt; mix on low speed until incorporated. Increase speed to medium and mix until dough pulls away from the sides of the bowl and dough springs back when pressed with a finger, about 10 minutes.
Transfer dough to a bowl coated with nonstick spray, cover with plastic wrap, and let rise in a warm place until dough doubles in size, 1–2 hours. Punch down dough.
For the filling, combine butter, Parmesan, granulated garlic, and onion powder; season with salt and pepper.
Pulse broccoli and ham, separately, in a food processor, until finely chopped then combine with Cheddar in a bowl.
Line a 9×13-inch baking pan with parchment, then coat bottom and sides with nonstick spray.
Transfer dough to a floured surface and gently press to remove air bubbles. Divide dough into two pieces and roll one piece into a 10×16-inch rectangle.
Spread half the butter mixture over the dough, leaving a ½-inch border. Top butter with broccoli mixture, then roll up dough jelly-roll style starting at one long end. Repeat filling and rolling with second dough half. Freeze logs 10 minutes to firm, then trim ends.
Slice each log into 6 rolls and arrange in prepared pan. Cover rolls with a towel and let rise until puffy, about 1 hour; remove towel.
Preheat oven to 375°.
Bake rolls until golden brown, covering loosely with foil if browning too quickly, about 35 minutes. Let rolls cool in pan 15 minutes before turning onto a serving platter.
To get the tightest log that’s easiest to slice into portions, pull back on the dough with your hands each time you roll the dough over.
Nutritional Facts
Nutritional Facts
Per roll
Calories: 523
% Daily Value*
Total Fat 31g 47%
Saturated Fat 15g 75%
Cholesterol 96mg 32%
Sodium 765mg 31%
Carbs 42g 14%
Protein 18g
*Percent Daily Values are based on a 2,000 calorie diet.