Homemade Beef and Onion Breakfast Rolls

These golden, spiral-shaped breakfast rolls combine the heartiness of seasoned beef with the comfort of freshly baked bread. Drawing inspiration from various Eastern European breakfast traditions, I’ve perfected this recipe to create a satisfying morning meal that’s both impressive and practical.

The Science of Perfect Dough

The success of these rolls lies in the proper development of gluten and careful temperature control. The brief 10-minute rest period allows the gluten to relax, making the dough easier to shape while ensuring a tender final texture.

Ingredients

For the Enriched Dough:

• 800g (6 1/3 cups) all-purpose flour
• 5g (1 teaspoon) active dry yeast
• 5g (1 teaspoon) fine sea salt
• 500ml (2 cups) whole milk, lukewarm
• 2 tablespoons unsalted butter, softened

For the Savory Filling:

• 500g (17.6 oz) ground beef (80/20 lean-to-fat ratio)
• 100g (3.5 oz) onion, finely minced
• 5g (1 teaspoon) salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder (optional)
• 1 tablespoon vegetable oil for cooking

For the Egg Wash:

• 1 large egg yolk
• 2 tablespoons milk
• Pinch of salt

Detailed Instructions

Preparing the Dough (30 minutes + 10 minutes rest)

1. Activate the Yeast:

• Warm milk to 110°F (43°C)
• Dissolve yeast in warm milk with a pinch of sugar
• Let stand 5-10 minutes until foamy

1. Make the Dough:

• In a large bowl, combine flour and salt
• Add the milk-yeast mixture
• Mix until a shaggy dough forms
• Turn onto floured surface
• Knead 8-10 minutes until smooth and elastic
• Cover and rest 10 minutes

Preparing the Filling (15 minutes)

1. Cook the Filling:

• Heat oil in a large skillet over medium heat
• Add minced onions, cook until translucent
• Add ground beef, breaking up into small pieces
• Season with salt, pepper, and garlic powder
• Cook until beef is just done (slightly underdone is okay)
• Cool completely before using

Assembly (20 minutes)

1. Divide and Roll:

• Divide dough into 4 equal portions
• Roll each portion into a 30cm (12-inch) circle
• Brush with melted butter

1. Fill and Shape:

• Spread cooled beef mixture evenly
• Roll up tightly like a Swiss roll
• Form into a spiral shape
• Place on parchment-lined baking sheet
• Cover and let rise 30 minutes

Baking (35-40 minutes)

1. Preheat oven to 185°C (365°F)
2. Prepare egg wash:

• Whisk egg yolk with milk and salt
• Brush generously over rolls

1. Bake:

• Place in preheated oven
• Bake 35-40 minutes until deeply golden
• Internal temperature should reach 190°F (88°C)

Pro Tips for Success

• Keep dough soft and slightly tacky for tender rolls
• Cool filling completely to prevent dough from becoming soggy
• Create tight rolls to prevent filling from leaking
• Allow rolls to rise in a warm, draft-free spot
• Brush with egg wash twice for extra shine

Storage and Reheating

• Store cooled rolls wrapped at room temperature for 2 days
• Refrigerate for up to 4 days
• Freeze for up to 2 months
• Reheat in 350°F (175°C) oven for 10-15 minutes

These beef and onion rolls represent the perfect marriage of bread and savory filling, creating a complete meal in a portable form. The enriched dough provides a tender, flaky texture, while the seasoned beef filling offers satisfying protein and flavor.

Make-Ahead Tip: Prepare the filling a day ahead and refrigerate. The dough can be made and refrigerated overnight for its first rise – just allow it to come to room temperature before shaping.