Today’s Sunday brunch recipe is a fresh spin on your traditional breakfast sandwich. Everyone is sure to love the egg, ham and cheese on a homemade herbed mini roll. It is a flavorful dish that is perfect for mid morning to early afternoon brunches.
Who knew that bread dough was so easy to make? I am an early riser so I whipped mine up this morning. One batch makes about 12-16 rolls. I like to make 6 rolls at a time and set aside the remaining dough to make a pizza during the week. For my easy bread dough recipe >>CLICK HERE
Ingredients For Homemade Rolls
Victoria’s Easy Homemade Bread Dough
1 tsp Fresh Thyme
1 tsp Fresh Rosemary
3 tbl Olive Oil
1 tbl Raw Sunflower Seeds
Directions For Homemade Rolls
Preheat oven to 375 degrees. Separate Victoria’s home-made bread dough into small sections. Knead the dough a tiny bit more and let rise for about 10 more minutes.
Meanwhile, combine olive oil, thyme and rosemary in a small dish. Set aside to allow the flavors to infuse a bit. The longer you can marinate the herbs in the olive oil the better the taste. If you have 24 hours, fantastic! If you only have ten minutes, that is fine too. Your rolls will still taste amazing.
Next dry sauté sunflower seeds in a frying pan until they begin to turn a golden brown and the nutty aroma is released. Remove from heat.
Brush each roll with the olive oil mixture and sprinkle with sunflower seeds. Bake at 375 degrees on the middle rack for 12 to 15 minutes or until a golden brown. Remove from oven and let cool.
Slider Fixings Ingredients
3 Slices Thinly Sliced Ham
2 Slices Baby Swiss Cheese
1/2 Cup Baby Kale
3 Thinly Sliced Red Onion
1 tbl Olive Oil
Slider Fixings Directions
Heat olive oil over medium high heat in a non stick frying pan. Cook eggs over-easy.
Cut the ham and cheese into 2 inch squares. Place 1-2 slices each on your home-made buns. Top with cooked egg, baby kale, and thinly sliced red onion.
You can use whatever ingredients you like for your slider fixings. For this recipe I am partial to the flavors of the herbed rolls combined with the eggs, tavern roasted ham, and baby Swiss cheese topped with baby kale and thinly sliced red onion. This dish goes well served with my cranberry lime mimosas.