Home » Howto & Style » Breakfast Rolls

Breakfast Rolls

Buongiorno! Wanted to share this recipe with you because it’s become such a staple grab and go breakfast around here and are so easy! I use these crescent rolls because I get them on sale but you can use anything you want or make your own crescent roll dough ( I have a great recipe for that on my site). I just do them with eggs and breakfast sausage because it’s what everyone prefers but change them up according to what you like! Keep in mind these videos are in ADDITION to my regular congent, to give you more food inspo and thats always a great thing I think! Recipe listed below, keep in mind that as I mentioned I was making a little extra filling this day because ei was using it to make breakfast sandwiches too!

RECIPE:
8ct tube of Crescent Rolls
1 Tbsp of Butter
4 Eggs
2 Tbsp of Cream
4 Lins of Breakfast Sausage
Salt and Pepper to taste
Cheese of Choice

About laperlerose

Check Also

The BEST Focaccia Bread – No Mixer Needed!

The most perfect focaccia you’ll ever make! Ive worked on this version for so long and made so many batches I lost count. I wanted it to be easy, didnt require any fancy tools, not even a standing mixer and it will work for you every single solid time! Recipe below! RECIPE: 4 1/2 cups of Bread Flour 2 1/4 tsp of Instant Yeast (or active dry but in that case bloom it in the water first with the sugar) 2 tsp of Sugar 1 Tbsp of Salt (I used Coarse Kosher Salt) 2 cups of Warm Water 1/4 cup of Extra Virgin Olive Oil Additional Ingredients: 1/4 cup of Extra Virgin Olive Oil plus a bit more for the top Flaky salt Dried or Fresh Rosemary n a bowl, mix flour, yeast, and sugar. Add water, oil, and salt and mix (hands work best) until a rough dough forms—doesn’t need to be smooth, just fully combined. Cover and rest 30 minutes. With damp fingers, do a round of stretch and folds. Cover, rest 30 minutes, and repeat for a total of 4 rounds (over 2 hours). After the last, cover and let rise until doubled. Oil your pan (10x14” or 9x13), add parchment if you like, and pour in the remaining 1/4 cup oil. Do a quick set of coil folds (don’t skip—helps trap air), then transfer dough to the pan. Gently stretch slightly (it’ll spread as it rises), oil the top, cover with parchment, and let rise 1 hour. Preheat oven to 450°F. Dimple with oiled fingers, drizzle more oil, add salt + rosemary, and bake on the lowest rack for 20 minutes until deeply golden. Rest 5 minutes, then cool on a wire rack. Pan I used: https://rstyle.me/+Wr60A2w3iknEP1H8JwrVug My favorite yeast: https://rstyle.me/+NhOUZ6mlGdOYY5KXXEY3sA

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.