Easy Breakfast Rolls Recipes

EASY BREAKFAST ROLLS

Steps:

• Stir flour, salt, baking powder and 1/2 cup sugar.
• Combine milk, eggs and 1/2 cup melted butter.
• Add to dry ingredients and mix well.
• Place on lightly floured board and knead lightly 10 times.
• Roll or pat into rectangular shape 1/4 inch thick.
• Mix 1/2 cup sugar, cinnamon and 1/2 cup melted butter. Spread over dough.
• Roll dough as for jelly roll.
• Seal edges and cut into half inch slices.
• Combine remaining butter, brown sugar and nuts.
• Sprinkle lightly over bottoms of greased muffin pans.
• Arrange slices cutside down over this mixture.
• Bake 375F 25-30 minutes.
• Turn pans upside down on cooling rack and lift off rolls.
• Serve hot.

EASY BREAKFAST ROLLS

Steps:

• Preheat oven to 375°F and grease muffin tins.
• In a large bowl, stir together flour, salt, baking powder and 1/2 cup sugar.
• In a smaller bowl, combine milk, eggs and 1/2 cup melted butter or margarine.
• Add to dry ingredients and mix well. Place on a lightly floured board and knead lightly 10 times.
• Roll or pat into a rectangular shape, 1/4" thick.
• Filling:.
• Mix 1/2 cup white sugar, cinnamon, and 1/4 cup melted butter/margarine and spread over the dough.
• Roll dough as for a jelly-roll, seal edges and cut into 1/2" slices.
• For bottom of muffin tins:.
• Combine brown sugar, nuts and 1/4 cup melted butter/margarine and sprinkle lightly over bottoms of greased muffin tins.
• Arrange slices, cut side down, over this mixture.
• Bake for 25 to 30 minutes. Turn pans upside down on cooling rack and lift off rolls.
• Serve hot and enjoy!

EASY BREAD ROLLS

Steps:

• Tip the flour, yeast, sugar, salt and oil into a bowl. Pour over 325ml warm water, then mix (with a spatula or your hand), until it comes together as a shaggy dough. Make sure all the flour has been incorporated. Cover and leave for 10 mins.
• Lightly oil your work surface and tip the dough onto it. Knead the dough for at least 10 mins until it becomes tighter and springy - if you have a stand mixer you can do this with a dough hook for 5 mins. Pull the dough into a ball and put in a clean, oiled bowl. Leave for 1 hr, or until doubled in size.
• Tip the dough onto a lightly floured surface and roll into a long sausage shape. Halve the dough, then divide each half into four pieces, so you have eight equal-sized portions. Roll each into a tight ball and put on a dusted baking tray, leaving some room between each ball for rising. Cover with a damp tea towel and leave in a warm place to prove for 40 mins-1 hr or until almost doubled in size.
• Heat the oven to 230C/210C fan/gas 8. When the dough is ready, dust each ball with a bit more flour. (If you like, you can glaze the rolls with milk or beaten egg, and top with seeds.) Bake for 25-30mins, until light brown and hollow sounding when tapped on the base. Leave to cool on a wire rack.