Classic Baked Goods Assortment

There's something magical about a kitchen filled with the smell of two doughs rising at the same time—one sweet and buttery, the other earthy and savory. I stumbled into making assorted baked goods one weekend when I couldn't decide between something comforting and something I could serve alongside soup, so I just made both. That experiment turned into my go-to move whenever friends show up hungry, because a single batch gives everyone exactly what they want.

I'll never forget pulling these rolls out of the oven when my neighbor stopped by unexpectedly, and the aroma basically pulled her inside before she could knock. I gave her a warm sweet one with jam still soft in the middle, and she said it was the best thing she'd tasted all year—which might have been dramatic, but the look on her face made me believe it.

Ingredients

• All-purpose flour: The foundation for both doughs; use the same brand each time and you'll get consistent rise every batch.
• Active dry yeast: One packet per dough is the magic number; old yeast that's been sitting around won't puff things up the way you want.
• Warm milk and water: Warm but not hot—if it's too hot you'll actually kill the yeast, which I learned the hard way.
• Egg and butter for the sweet dough: These make the rolls tender and rich, worth every bit of richness they add.
• Olive oil for the savory dough: Keeps things lighter and gives a subtle flavor that complements cheese and ham perfectly.
• Fresh jam or preserves: Choose something you actually want to eat, because it shows in every bite.
• Chocolate chips, cheese, and ham: Quality here makes a real difference; good cheese melts better and ham that actually tastes like ham makes the savory side sing.
• Pearl sugar or sesame seeds: The toppings aren't just decoration—they add texture and visual appeal that makes people actually want to pick them up.

Instructions

Mix the two doughs side by side:

Set up two bowls and combine flour, yeast, and salt in each. For the sweet dough, whisk in the sugar, warm milk, egg, and melted butter until shaggy. For the savory dough, mix in warm water and olive oil. Don't overthink this step—just get everything wet and incorporated.

Knead until they're smooth and alive:

Turn each dough onto a floured counter and knead for about 5-7 minutes; you'll feel it change under your hands, becoming elastic and springy. When it springs back when you poke it, you're done. Oil your bowls, nestle the doughs in, cover with a damp towel, and tuck them somewhere warm for an hour until they've roughly doubled.

Heat your oven and prep your stage:

Set your oven to 375°F and line two baking sheets with parchment paper. This is the moment things move quickly, so having everything ready means you won't scramble.

Divide, fill, and shape with intention:

Cut each dough into 6 pieces—they don't have to be perfect, but roughly equal sizes help them bake evenly. Flatten each piece, add your chosen filling (jam or chocolate for sweet; cheese and ham or mushrooms for savory), then shape into a ball by gathering the edges and pinching them closed underneath. The filling should be snug but not bursting out.

Dress them for the oven:

Arrange rolls on the baking sheets, brush each one with beaten egg so they'll turn golden, then sprinkle sweet rolls with pearl sugar and savory ones with sesame seeds and a pinch of your chopped herbs. This step takes two minutes and completely changes how they look when they come out.

Bake until the kitchen smells impossible:

Slide them into the oven for 18-22 minutes—they're done when they're deep golden brown and sound hollow when you tap the bottom. Let them cool for just a few minutes before you eat one, so the filling isn't molten lava.

Save

These rolls stopped being just breakfast when my partner realized they work perfectly for an impromptu dinner party—sweet ones for dessert, savory ones as the meal itself. That flexibility, plus the fact that you can prep and freeze the shaped dough the night before, means you're never far from homemade baked goods that actually impress.

Flavor Pairing Ideas

The sweet rolls sing alongside morning coffee or afternoon tea, especially when the jam is still warm. The savory versions are at their best with a bowl of soup or a simple green salad, where they act more like edible utensil than side dish. I've also served them both on the same board for a casual gathering, and watching people bounce between sweet and savory became its own kind of entertainment.

Making Them Ahead

This recipe actually gets better when you break it into two days—make the doughs, let them rise once, then shape and refrigerate overnight before the final bake. The flavors deepen and the whole thing feels less hectic. You can also freeze shaped dough for up to three weeks; just add a few extra minutes to the baking time straight from the freezer.

Filling Variations Worth Trying

Once you nail the base doughs, your filling options open up in ways that feel endlessly creative. The sweet side can handle everything from cinnamon-sugar to Nutella to crushed nuts, while the savory side loves sun-dried tomatoes, caramelized onions, fresh herbs, or even a tiny dollop of pesto tucked inside.

• Experiment with your fillings but don't overstuff—too much and they'll burst open or not seal properly.
• Taste your filling before you commit to it; if you wouldn't eat it by itself, it's not going in your dough.
• Let any wet fillings cool completely before shaping, or they'll make the dough soggy and hard to work with.

Save

There's real joy in pulling a batch of warm, golden rolls from your own oven and knowing exactly what's inside them. This recipe has become my answer to almost every occasion where I want to bring something homemade that actually tastes like it took care.

Common Recipe Questions

→ What types of dough are used for the assortment?

Two doughs are prepared: a sweet dough with milk, sugar, and butter, and a savory dough with olive oil and water to create distinct flavors.

→ Can I customize the fillings and toppings?

Yes, fillings like fruit jam, chocolate chips, cheese, ham, or mushrooms can be swapped or combined with nuts, cinnamon sugar, or fresh herbs.

→ How long does the dough need to rise?

Each dough should rise in a warm place until doubled in size, approximately one hour, for optimal texture.

→ What baking temperature is required?

Bake the rolls at 375°F (190°C) until golden brown, usually about 18 to 22 minutes.

→ Are these baked goods suitable for vegetarians?

Yes, the assortment is vegetarian-friendly, containing dairy and eggs but no meat unless chosen as a filling option.