If you love starting your morning with something delightful and indulgent, then you are absolutely going to adore this Savory Breakfast Rolls Drizzled With Béarnaise Recipe. These rolls combine fluffy, buttery bread stuffed with a perfect scramble of eggs, savory sausage, and sharp cheddar, all crowned with a luscious, herbal Béarnaise sauce. It’s not just a breakfast dish—it’s a warm hug on a plate that elevates your morning routine to something truly special.
Ingredients You’ll Need
The magic of this Savory Breakfast Rolls Drizzled With Béarnaise Recipe comes from simple ingredients that each bring their own charm to the table. From the rich, creamy texture of melted butter in the dough to the fresh, bright notes of tarragon in the sauce, every bite bursts with balanced flavors and textures that promise pure comfort.
- 2 cups all-purpose flour: The foundation of our soft, airy rolls that hold all the delicious fillings.
- 1 tablespoon sugar: Just enough sweetness to aid yeast activation and add a subtle touch to the dough.
- 1 teaspoon instant yeast: The magic agent that makes the dough rise beautifully, fluffy and light.
- 1/2 teaspoon salt: Balances sweetness and heightens overall flavor in the dough.
- 3/4 cup warm milk: Warms the dough, keeping it tender and supple.
- 2 tablespoons melted butter: Adds richness and helps create a tender crumb in the rolls.
- 1 large egg: Binds the dough together and enriches the texture.
- 4 large eggs, scrambled: The golden, fluffy filling that forms the base of our savory center.
- 1/2 cup cooked and crumbled breakfast sausage or bacon: Infuses the filling with smoky, savory goodness.
- 1 cup shredded cheddar cheese: Melts perfectly to add creamy, sharp notes to the rolls.
- 1/4 cup chopped green onions: Brings freshness and a mild onion bite for contrast.
- Salt and pepper, to taste: Season the filling just right for depth and interest.
- 1/4 cup white wine vinegar: Essential for the tangy base of the Béarnaise sauce.
- 1/4 cup dry white wine: Adds acidity and complexity to the sauce.
- 2 tablespoons minced shallots: Provide sweet, aromatic notes for the Béarnaise.
- 1 tablespoon fresh tarragon, chopped (or 1 teaspoon dried): Offers a fresh, herbal essence that defines the sauce.
- 3 large egg yolks: Create the rich, silky texture of Béarnaise.
- 1/2 cup unsalted butter, melted and warm: The luxurious fat that makes the sauce creamy and indulgent.
- Salt and freshly ground black pepper: Perfectly season the final sauce.
How to Make Savory Breakfast Rolls Drizzled With Béarnaise Recipe
Step 1: Prepare the Dough
Start by combining the flour, sugar, instant yeast, and salt in a mixing bowl. The dry ingredients come first to evenly distribute the yeast and seasoning. Then add the warm milk, melted butter, and the egg, stirring these wet ingredients in to bring the dough together. Knead the dough for about 8-10 minutes until it becomes smooth and elastic—this step builds gluten that ensures the rolls will be tender yet hold their shape beautifully.
Step 2: Proof the Dough
Place your dough into a greased bowl, cover it loosely, and let it rise until it has doubled in size, approximately one hour. This rise is crucial because it creates that lovely airy structure we want for soft rolls, making them light on the inside with a slight crispness outside.
Step 3: Prepare the Filling
While the dough is proofing, scramble your eggs until soft and just set. Cook your breakfast meat—whether it’s savory sausage or smoky bacon—and crumble or chop it finely. Season everything with salt and pepper. When combined with shredded cheddar cheese and chopped green onions, this filling is bursting with flavor that will beautifully complement the fluffy dough.
Step 4: Shape the Rolls
Preheat your oven to 375°F (190°C). Once the dough has doubled, punch it down gently to release air. Divide it into eight equal portions and roll each into a small circle. Spoon a generous amount of the filling into the center, then fold the edges of the dough over, pinching firmly to seal and form a neat roll. This step locks in all those wonderful fillings so every bite is filled with goodness.
Step 5: Second Rise and Bake
Place the rolls seam-side down on a greased baking sheet, cover them again, and let them rise for another 20 minutes. This second rise helps the rolls puff up again before baking, ensuring a light texture. Bake for 18-22 minutes until golden brown and irresistibly inviting.
Step 6: Prepare the Béarnaise Sauce
While your rolls are baking, start your Béarnaise sauce by simmering white wine vinegar, dry white wine, minced shallots, and tarragon until the liquid reduces by half. Strain the mixture to smooth out the shallots, then whisk the reduction with egg yolks over simmering water, thickening it to a silky consistency. Slowly drizzle in warm melted butter steadily for a luxuriously creamy texture. Season with salt and freshly cracked pepper to finish.
Step 7: Drizzle and Serve
Once your rolls are golden and slightly cooled, generously drizzle the warm Béarnaise sauce over each roll. The creamy, tangy sauce amplifies the savory flavors inside and adds an elegant touch that makes this dish truly unforgettable.
How to Serve Savory Breakfast Rolls Drizzled With Béarnaise Recipe
Garnishes
To add a little extra visual appeal and flavor, sprinkle freshly chopped parsley or extra tarragon on top just before serving. A light dusting of smoked paprika or cracked black pepper can also bring a subtle pop of color and spice that complements the rich Béarnaise perfectly.
Side Dishes
Serve these breakfast rolls alongside a crisp green salad tossed with a bright vinaigrette or some roasted heirloom tomatoes to add a juicy, acidic counterpoint. For a heartier breakfast, crispy hash browns or sautéed mushrooms make excellent companions, bringing earthiness and texture that round out the plate marvelously.
Creative Ways to Present
These Savory Breakfast Rolls Drizzled With Béarnaise Recipe can be served as individual hand-held rolls, perfect for a brunch buffet or picnic. Alternatively, arrange sliced portions on a large platter with Béarnaise sauce in a dipping bowl on the side for guests to indulge at their leisure. For a fancier presentation, serve the rolls perched on a bed of fresh spinach or arugula lightly dressed with lemon juice to brighten the dish.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, simply place the rolls in an airtight container and refrigerate for up to three days. The flavors actually develop even more, making them a fantastic make-ahead option for busy mornings.
Freezing
You can freeze unbaked shaped rolls on a tray until firm, then transfer them to a freezer bag for up to three months. When ready to bake, thaw them overnight in the refrigerator and allow the normal second rise before baking as usual. Alternatively, freeze fully baked rolls and thaw before reheating.
Reheating
Reheat rolls in a moderate oven at 325°F (160°C) for 10-15 minutes until warmed through to revive that freshly baked texture. For the Béarnaise sauce, gently warm it over a double boiler or in very short bursts in the microwave, whisking often to maintain its silky consistency.
FAQs
Can I use a different kind of meat for the filling?
Absolutely! Feel free to swap breakfast sausage or bacon with ham, smoked salmon, or even a plant-based alternative. Each will add its own unique twist to your rolls.
Is it possible to make these rolls gluten-free?
Yes, but you’ll need a gluten-free flour blend that works well for yeast doughs. The texture may be slightly different, but the taste will still be delicious with the savory filling and Béarnaise sauce.
Can I prepare the Béarnaise sauce ahead of time?
While it’s best served fresh, Béarnaise sauce can be prepared shortly ahead and kept warm in a double boiler. Avoid reheating too aggressively or it may split.
How should I store Béarnaise sauce if I have leftovers?
Store the sauce in an airtight container in the fridge and use it within a day. Reheat gently as described to retain its creamy texture.
What’s the best substitute if I can’t find tarragon?
Dried or fresh basil or dill can impart a fresh, herby flavor in place of tarragon, although the classic Béarnaise taste will be slightly different.
Final Thoughts
There is something truly special about the Savory Breakfast Rolls Drizzled With Béarnaise Recipe that transforms a normal morning into a celebratory moment. The harmony of the soft dough, savory filling, and rich, velvety sauce is pure comfort food elevated to an art form. Give this recipe a try; once you’ve experienced those warm rolls dripping with Béarnaise, your breakfast game will never be the same again.
Print
Savory Breakfast Rolls Drizzled With Béarnaise Recipe
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 55 minutes
- Yield: 8 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
These Savory Breakfast Rolls are fluffy, yeast-risen rolls filled with a delicious mixture of scrambled eggs, breakfast sausage or bacon, cheddar cheese, and green onions. Baked to golden perfection and generously drizzled with homemade Béarnaise sauce, they offer a luxurious breakfast experience that combines comfort and elegance in every bite.
Ingredients
For the Rolls:
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon instant yeast
- 1/2 teaspoon salt
- 3/4 cup warm milk
- 2 tablespoons melted butter
- 1 large egg
Filling:
- 4 large eggs, scrambled
- 1/2 cup cooked and crumbled breakfast sausage or bacon
- 1 cup shredded cheddar cheese
- 1/4 cup chopped green onions
- Salt and pepper, to taste
For the Béarnaise Sauce:
- 1/4 cup white wine vinegar
- 1/4 cup dry white wine
- 2 tablespoons minced shallots
- 1 tablespoon fresh tarragon, chopped (or 1 teaspoon dried)
- 3 large egg yolks
- 1/2 cup unsalted butter, melted and warm
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the dough: In a mixing bowl, combine the all-purpose flour, sugar, instant yeast, and salt to create a dry mixture.
- Add wet ingredients and knead: Add warm milk, melted butter, and one large egg to the dry ingredients. Mix thoroughly and knead the dough on a floured surface for about 8 to 10 minutes until it becomes smooth and elastic.
- First rise: Place the kneaded dough in a greased bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm place until it doubles in size, approximately 1 hour.
- Prepare filling: While the dough is rising, scramble four large eggs and cook your choice of breakfast sausage or bacon until browned and crumbled. Season the filling with salt and pepper to taste. Set aside.
- Preheat oven and divide dough: Heat the oven to 375°F (190°C). Punch down the risen dough to release air and then divide it into eight equal portions.
- Shape rolls and add filling: Roll each dough piece into a small circle. Place a portion of scrambled eggs, cooked sausage or bacon, shredded cheddar cheese, and chopped green onions in the center of each circle.
- Seal rolls: Fold the dough over the filling and pinch the edges securely to form a closed roll, preventing filling from escaping during baking.
- Second rise: Place the rolls seam-side down on a greased baking sheet. Cover with a towel and allow them to rise for an additional 20 minutes to become puffy.
- Bake rolls: Bake the rolls in the preheated oven for 18 to 22 minutes or until they develop a golden brown crust on top and are cooked through.
- Prepare Béarnaise reduction: In a small saucepan, mix white wine vinegar, dry white wine, minced shallots, and chopped tarragon. Simmer this mixture until it reduces by half, then strain it to remove solids and allow it to cool slightly.
- Make Béarnaise sauce base: In a heatproof bowl set over simmering water (double boiler method), whisk the three egg yolks with the cooled vinegar reduction continuously until the mixture thickens and becomes creamy.
- Incorporate butter: Slowly drizzle in the warm melted unsalted butter while whisking constantly to emulsify the sauce into a smooth, velvety Béarnaise.
- Season sauce: Add salt and freshly ground black pepper to taste, adjusting seasoning as needed.
- Serve: Drizzle the warm Béarnaise sauce generously over the freshly baked breakfast rolls before serving for an indulgent finish.
Notes
- You can substitute the breakfast sausage with cooked bacon or even ham to customize the filling.
- Ensure the melted butter for the Béarnaise sauce is warm but not hot to prevent the sauce from breaking.
- Keep a close eye on the rolls as they bake to avoid over-browning; ovens vary.
- If fresh tarragon is unavailable, dried tarragon works but use less as it has a more concentrated flavor.
- This recipe can be prepared a day ahead; reheat the rolls slightly and add fresh Béarnaise sauce before serving.
