- In a Bowl or Stand mixer; stir together water, yeast and sugar, set aside and proof until frothy.

- Combine all the dry ingredients together.

- add Oil and dry ingredients to the Yeast mixture

- Attach Dough hook and Mix together until edges come clean, continue Kneading for 5 min.

- Take out of the Bowl, round into a smooth shape. Place in an oiled Bowl, Cover and let rise until doubled in size.

- Meanwhile prepare your filling; in a skillet cook onions, peppers and wieners until slightly cooked. Add in Eggs and stir until eggs are mixed and yokes are broken. Continue to cook until eggs are set and not runny. Remove from heat and set aside.

- Once dough has risen; roll out the dough into a rectangle, to about 1/2 inch thick

- Spread whipping cream on dough to within 1" of the sides, then top with prepped Scrambled Eggs and Mozzarella Cheese.

- Fold empty edges over the filling, to prevent the filling from falling during rolling.

- Roll the dough up, not too tightly. Pinch the seam to seal.

- Slice with a bread knife, 1 1/2" rolls.

- Place the rolls on a parchment lined baking sheet 1 inch apart.

- Cover and rise for 40 minutes.

- Preheat oven to 425° F, while rising Rolls

- Bake for 15-18 minutes, until light golden brown.

- Store Leftovers in an Airtight container, place in the refrigerator or freezer for easy breakfast days.

Enjoy!