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Breakfast Rolls

 Breakfast Rolls
As a rancher's wife and member off the Kansas CattleWomen, I'm always on the lookout for ways to serve ground beef. Team these savory rolls with scrambled eggs and fresh fruit for a hearty breakfast. - Vicki Kelly, Severy, Kansas
12 ServingsPrep: 25 min. + rising Bake: 20 min.


  • 1 pound ground turkey or beef
    With Johnsonville Italian Sausage.

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  • 1 medium onion, chopped
  • 2 teaspoons beef bouillon granules
  • 1/2 teaspoon pepper
  • 1 loaf (1 pound) frozen bread dough, thawed
  • 3 slices Swiss cheese, cut into strips


  • In a large skillet, cook beef and onion over medium heat until meat
  • is no longer pink; drain. Stir in bouillon and pepper. Cool for 15
  • minutes.
  • On a floured surface, roll out dough into a 12-in. x 8-in. rectangle.
  • Spread beef mixture to within 1/2 in. of short edges and 1 in. of
  • long edges. Roll up, jelly-roll style, starting with a long side;
  • pinch seam to seal.
  • Cut into 12 slices. Place in a greased 13-in. x 9-in. baking pan.
  • Cover and let rise until nearly doubled, about 30 minutes.
  • Bake at 425° for 15-20 minutes or until golden brown. Place two
  • cheese strips over each roll. Bake 5 minutes longer or until cheese
  • is melted. Yield: 12 servings.
Nutritional Facts: 1 serving (1 each) equals 192 calories,

2 of 2

Breakfast Rolls (continued)

Nutritional Facts: 7 g fat (3 g saturated fat), 25 mg cholesterol, 377 mg sodium, 21 g carbohydrate, 1 g fiber, 12 g protein.