Stuffed Breakfast Rolls

Make-ahead, freezer-friendly, endlessly customizable.

In our house, mornings are sacred. We’re early risers, and breakfast isn’t just important—it’s non-negotiable. My fiancé and I both work demanding jobs, and we needed a way to start our day with something more satisfying than yogurt or cereal, but just as convenient. These Stuffed Breakfast Rolls were my answer. And let me tell you—they’ve completely changed our breakfast game. These rolls have become such a staple in our home that my fiancé grabs one every single morning on his way out the door! They’re warm, satisfying, protein-packed, and feel like a small luxury during a busy weekday.

Built on my signature Japanese Milk Bread dough, these rolls are cloud-soft, golden on the outside, and filled with the kind of breakfast combinations you actually look forward to. The two variations I started with—Ham & Cheese and Sausage, Egg & Cheese—went viral the second I posted them. They reheat beautifully, they freeze like a dream, and they’re incredibly versatile. This is a back-pocket recipe you’ll make again and again.

Why You’ll Love These:

• Ultra-soft dough thanks to the Japanese milk roux technique (aka tangzhong)

• Freezer-friendly and perfectly portable

• Customizable with whatever fillings you love (think veggie, turkey bacon, or smoked salmon cream cheese!)

• Make-ahead magic—just reheat in the microwave and go!

Tangzhong (Milk Roux)

• 3 tbsp bread flour

• ¼ cup water

• ½ cup whole milk

1. In a small saucepan, whisk all ingredients together.

2. Switch to a rubber spatula and cook over medium-high heat, stirring constantly, until a thick paste forms.

3. Remove from heat and let cool.

Dough:

• 2¾ cups bread flour

• ½ tsp sea salt

• 3 tbsp sugar

• 2½ tsp instant yeast

• 1 large egg

• ½ cup whole milk

• 6 tbsp salted butter, softened

• Prepared milk roux (see above)

1. In a stand mixer with dough hook attachment, combine the flour, salt, sugar, yeast, egg, whole milk, and cooled milk roux. Mix until a shaggy dough forms.

2. Add the softened butter, one tablespoon at a time, and knead until a smooth dough forms (about 10 minutes).

3. Cover and let rise for 30 minutes in a warm spot.

4. Divide the dough into 2 oz portions. Roll each into a circle (not too thin!) and fill with your chosen mixture.

5. Pinch the bottoms to seal well.

6. Place seam side down on a parchment-lined baking tray.

7. Brush with milk or a mixture of egg yolk + splash of cream. Top with flaky sea salt or sesame seeds.

8. Bake at 375°F for 18–20 minutes or until golden brown and fragrant.

   
   

Sausage, Egg & Cheese

• 8 oz sharp cheddar cheese, freshly grated

• 6 eggs

• ¼ cup whole milk

• 2 tbsp minced fresh chives

• Sea salt + black pepper

• Salted butter

• 16 oz breakfast sausage, fully cooked and crumbled

Instructions:

1. In a bowl, whisk together eggs, milk, salt, and pepper.

2. Melt butter in a skillet and cook the eggs over medium-low heat until softly scrambled. Let cool.

3. Stir chives in and combine scrambled eggs with sausage and cheese.

   
   

Ham & Cheese

• 8 oz Swiss cheese, grated

• 8 oz sharp cheddar, grated

• 8 oz ham, diced or shredded

Serving & Storage

• To store: Keep in the fridge up to 5 days or freeze for up to 1 month.

• To reheat: Microwave 1 roll for 30–45 seconds from the fridge, or 60–75 seconds from frozen (wrap in a damp paper towel for best texture).

💭 Tips for Success

• Make sure your fillings are completely cooled before stuffing—this helps prevent soggy dough.

• Don’t overfill! A heaping 2 tbsp is plenty.

• Want a glossy golden top? Egg yolk + cream is your secret weapon.

If you try these, tag me on Instagram @thesaltedsicilian and show me your fillings! I love seeing how you all make my recipes your own.

Mangia bene!