When we lived in Wheaton, we spent every Saturday morning in the summer at the French Market. Local farmers sell produce, eggs, meat and cheese. You can by local honey, gorgeous floral bouquests or fresh fried donuts. There are even vendors selling homemade soap, jewelry and crafts. It was a lovely way to kick off every weekend. We’d start the morning at the Great Harvest Bread Company for a roll or a scone while we checked prices on produce and people watched.
I fell in love with a savory breakfast roll that they made. The base was a whole wheat cinnamon roll that was filled with hashbrowns, crumbled bacon and sharp cheddar cheese. Some mornings we would arrive and the rolls were still warm. It was bliss!
After Blythe was born our trips to the French Market became less frequent. Currey started working Saturday mornings and the thought of carting my infant around the market was more than I could fathom. But one day, motivated by my longing for a savory breakfast roll, I packed up my baby girl and ventured to the market. I got Blythe in her carrier and headed straight for Great Harvest. I was greeted by a teenage boy who informed me that they didn’t have any more savory breakfast rolls because they had decided to permanently take them off the menu!
This poor child had to deal with an emotional new mother that was beyond disappointed! I finally picked another breakfast treat and went on about my shopping. I would periodically visit the market and just double check that they hadn’t decided to bring the savory morning roll back. Unfortunately, it’s yet to reappear.
So I did what any home cook would do and I decided to recreate the recipe at home. Yes it’s taken me three years but I loved this breakfast treat so much I was afraid I would be unable to recreate them at home. Lucky for you, I’m determined and I’ve recreated this recipe perfectly! It took 3 tries to get a dough base that would work but once I figured out the dough it was smooth sailing.
If you serve brunch over the Christmas holiday, these would be a great addition to your menu. They are a filling breakfast and also make for a great lunch with a side of fruit and yogurt. I hope that you’ll enjoy these as much as our family has.
ingredients
1 package (1/4 ounce) active dry yeast
¾ c warm water (110° to 115°)
½ c quick cooking oats
¼ c brown sugar
½ c whole wheat flour
2 Tbsp butter, melted
1 egg
1 tsp salt
1-3/4 to 2-1/4 cups all-purpose flour
8 slices bacon, cooked and crumbled
2 c hash browns, pan fried and seasoned liberally with salt and pepper
1 c shredded cheddar cheese
instructions
- In the bowl of a stand mixer, dissolve yeast in warm water. Add the oats, whole-wheat flour, brown sugar, butter, egg, salt and 1 cup all-purpose flour. Beat on medium speed until all ingredients are incorporated. Stir in remaining flour to form a soft dough. Note that dough will still be sticky.
- Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down. Using a rolling pin, roll into an 18-in. x 12-in. rectangle. Sprinkle bacon, hash browns and cheese over dough to within 1/2 inch of the edges.
- Roll up jelly-roll style, starting with one of the 12 inch sides. pinch seams to seal. Cut roll into 12 equal slices. Place cut sides down in a 13-in. x 9-in. baking pan coated with cooking spray. Cover and let rise until doubled, about 45 minutes.
- Bake at 375° for 15-20 minutes or until golden brown.
Recipe for the dough from Taste of Home