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
Scale
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.
