If you’re craving an irresistible breakfast that feels both indulgent and fresh, you’ve got to try this Savory Breakfast Rolls with Béarnaise Drizzle Recipe. Imagine fluffy, golden rolls packed with creamy scrambled eggs, savory sausage or bacon, sharp cheddar cheese, and a hint of green onion—all lovingly wrapped in soft dough and topped with a silky, herb-infused Béarnaise sauce. It’s the kind of dish that elevates your morning, turning an ordinary day into something quite special. Whether you’re cooking for family brunch or treating yourself on a weekend, these buttery rolls with that luscious Béarnaise drizzle are absolute magic on a plate.
Ingredients You’ll Need
Believe it or not, this recipe uses simple pantry staples and fresh ingredients that combine effortlessly to build layers of flavor and texture. Each one plays a crucial role, from the soft, tender dough to the rich, creamy filling and finishing with that tangy, fragrant sauce.
- 2 cups all-purpose flour: The base for your roll dough; choose good-quality flour for a light, airy texture.
- 1 tablespoon sugar: Just enough sweetness to balance savory flavors and help the yeast activate.
- 1 teaspoon instant yeast: Essential for making your rolls rise beautifully and develop a tender crumb.
- 1/2 teaspoon salt: Heightens all the flavors and keeps the dough balanced.
- 3/4 cup warm milk: Adds moisture and a subtle richness that tenderizes the dough.
- 2 tablespoons melted butter: Infuses the dough with a soft, buttery flavor.
- 1 large egg: Binds the dough ingredients and contributes to a rich texture.
- 4 large eggs, scrambled: The heart of the filling—fluffy, creamy protein that feels nourishing.
- 1/2 cup cooked and crumbled breakfast sausage or bacon: Adds a savory, smoky punch to each bite.
- 1 cup shredded cheddar cheese: Melts beautifully for gooey, cheesy goodness.
- 1/4 cup chopped green onions: Provides fresh, mild onion flavor and a pop of color.
- Salt and pepper, to taste: Needed for seasoning the filling perfectly.
- 1/4 cup white wine vinegar: Forms the tangy base of the Béarnaise sauce.
- 1/4 cup dry white wine: Adds complexity and depth to the sauce.
- 2 tablespoons minced shallots: Give the sauce a subtle sweetness and aromatic lift.
- 1 tablespoon fresh tarragon, chopped (or 1 teaspoon dried): Brings signature herbal notes essential to Béarnaise.
- 3 large egg yolks: Provide richness and creaminess to thicken the sauce.
- 1/2 cup unsalted butter, melted and warm: The velvety finish that makes the sauce decadent.
- Salt and freshly ground black pepper, to taste: For perfect seasoning of the Béarnaise drizzle.
How to Make Savory Breakfast Rolls with Béarnaise Drizzle Recipe
Step 1: Craft the Soft Dough
Start by mixing all-purpose flour, sugar, instant yeast, and salt in a bowl to get those dry ingredients well combined. Adding warm milk, melted butter, and an egg transforms the mix into a tender, elastic dough after about 8-10 minutes of kneading. Let this dough rest and rise in a greased bowl until it doubles—that rise is what makes these rolls so soft and inviting once baked.
Step 2: Prepare the Filling
While the dough is puffing up, you can focus on the filling. Scramble four eggs until perfectly fluffy, then mix in cooked, crumbled sausage or crispy bacon for rich, savory morsels in every bite. Stir in shredded cheddar and chopped green onions, seasoning with salt and pepper to tie all the flavors together. This filling will pack a punch once hugged by the dough.
Step 3: Shape the Rolls
Once your dough has risen, punch it down gently and divide it into eight equal pieces. Roll each piece into a small circle, then pile in your flavorful egg and meat mixture right in the center. Folding and pinching the dough edges carefully seals in the filling, creating a neat little parcel that’s just waiting to bake golden brown.
Step 4: Bake to Perfection
Place your rolls seam-side down on a greased baking sheet, cover, and let them take a final 20-minute rest to rise just a bit more. Then slide them into a preheated 375°F oven to bake for roughly 18-22 minutes. The sight of golden-brown, puffed rolls fresh from the oven is pure happiness in the making.
Step 5: Whip Up the Béarnaise Drizzle
While rolls bake, get going on that dreamy Béarnaise sauce. Simmer white wine vinegar, dry white wine, minced shallots, and fresh tarragon until the liquid reduces by half, concentrating those herbaceous, tangy flavors. After straining, whisk the cooled reduction with egg yolks over gentle heat until thick and velvety. Gradually add warm melted butter, whipping constantly for a flawlessly smooth, creamy sauce. Season to taste with salt and pepper.
Step 6: Serve the Rolls with Béarnaise Drizzle
Finally, drizzle the warm Béarnaise sauce generously over your freshly baked Savory Breakfast Rolls. The silky sauce enhances every bite, making this recipe truly unforgettable.
How to Serve Savory Breakfast Rolls with Béarnaise Drizzle Recipe
Garnishes
A sprinkle of fresh chopped parsley or tarragon leaves adds a bright contrast and complements the sauce’s herbal notes beautifully. You could also toss a few microgreens on top for a pop of color and freshness that makes the dish feel even more celebratory.
Side Dishes
These rolls are quite satisfying on their own, but pairing them with a simple mixed green salad dressed lightly with lemon vinaigrette cuts through the richness perfectly. Roasted tomatoes or crispy breakfast potatoes also accentuate the hearty, savory flavors and round out the meal wonderfully.
Creative Ways to Present
For a brunch spread that wows, arrange the rolls on a rustic wooden board, drizzle the Béarnaise in a delicate crisscross, and serve alongside small ramekins of extra sauce. Alternatively, slice the rolls and serve as open-faced mini breakfast sandwiches—perfect for sharing with friends at your next breakfast gathering.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container at room temperature for up to a day. Beyond that, pop them in the fridge to keep fresh; be sure to cover the rolls well to prevent drying out.
Freezing
These rolls freeze wonderfully. After baking and cooling completely, wrap each roll tightly in plastic wrap and place them inside a freezer-safe bag or container. They will keep well for up to two months, making them a great make-ahead option for busy mornings.
Reheating
To reheat, thaw frozen rolls overnight in the fridge, then warm them in a 350°F oven for about 10 minutes until heated through and soft. For faster reheating from chilled, microwave rolls for 30-60 seconds before finishing in the oven to revive their crispness on the outside.
FAQs
Can I use regular yeast instead of instant yeast?
Yes, but you’ll need to activate regular yeast in warm water with sugar before mixing it into your dry ingredients. Instant yeast is just more convenient since you can add it directly.
Is it possible to make this recipe vegetarian?
Definitely! Skip the sausage or bacon and add sautéed mushrooms or roasted red peppers for an equally delicious, savory filling.
Can I prepare the dough in advance?
Absolutely. You can mix the dough the night before and let it rise slowly in the fridge overnight. Just bring it to room temperature before shaping and baking.
What type of cheese works best for this recipe?
Sharp cheddar is classic, but you can also try gouda, gruyère, or mozzarella depending on your preference for meltiness and flavor.
How long will the Béarnaise sauce keep?
Béarnaise is best served fresh because it can separate when reheated. If you have leftovers, keep it refrigerated and gently rewarm over very low heat, whisking constantly.
Final Thoughts
These Savory Breakfast Rolls with Béarnaise Drizzle Recipe is truly a special treat that feels luxurious yet approachable, perfect whether you’re spoiling yourself or serving loved ones. The combination of fluffy, buttery rolls with a rich filling and that indulgently smooth Béarnaise sauce creates a breakfast experience worth waking up early for. Give it a try soon—you’re going to fall in love!
Print
Savory Breakfast Rolls with Béarnaise Drizzle Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 55 minutes
- Yield: 8 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
These Savory Breakfast Rolls are soft, fluffy, and filled with scrambled eggs, savory breakfast sausage, cheddar cheese, and fresh green onions. Baked to a golden perfection and generously drizzled with a rich, homemade Béarnaise sauce, they make a decadent and satisfying breakfast or brunch treat. The combination of warm, comforting rolls and the tangy, herbaceous sauce elevates the dish to a restaurant-quality experience at home.
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
For the 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 thoroughly to create the dry mix for the dough.
- Add wet ingredients and knead: Pour in the warm milk, melted butter, and egg. Mix until ingredients come together, then knead the dough on a floured surface or stand mixer for about 8-10 minutes until it becomes smooth and elastic.
- Let dough rise: Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm spot until doubled in size, approximately 1 hour.
- Prepare filling: While the dough rises, scramble the 4 large eggs in a pan. Cook the breakfast sausage or bacon until browned and crumbled. Season with salt and pepper to taste, then combine with the scrambled eggs, shredded cheddar cheese, and chopped green onions.
- Preheat oven: Set your oven to 375°F (190°C) to preheat and prepare for baking the rolls.
- Shape rolls: After the dough has doubled, punch it down to release air. Divide into 8 equal pieces and roll each piece into a small circle on a lightly floured surface.
- Fill and form rolls: Spoon the scrambled egg mixture onto the center of each dough circle. Carefully fold the dough over the filling and pinch edges tightly to seal into a roll shape.
- Second rise: Place each roll seam-side down on a greased baking sheet. Cover loosely and allow them to rise again for 20 minutes to achieve a light texture.
- Bake the rolls: Bake in the preheated oven for 18-22 minutes or until they turn a beautiful golden brown and are cooked through.
- Prepare Béarnaise reduction: While the rolls bake, combine white wine vinegar, dry white wine, minced shallots, and tarragon in a small saucepan. Simmer until the liquid is reduced by half, then strain the mixture and allow it to cool slightly.
- Make Béarnaise sauce: In a heatproof bowl over simmering water (double boiler setup), whisk the egg yolks together with the cooled reduction until the mixture thickens and becomes creamy.
- Incorporate butter: Slowly drizzle in the warm melted butter while whisking constantly to emulsify the sauce and achieve a smooth texture.
- Season sauce: Add salt and freshly ground black pepper to taste, adjusting as needed for balance.
- Serve: Drizzle the warm Béarnaise sauce generously over the freshly baked breakfast rolls and serve immediately while warm.
Notes
- Use warm milk, around 100-110°F (37-43°C), to activate the yeast properly.
- You can substitute breakfast sausage with bacon or vegetarian sausage as per preference.
- Make sure the melted butter for the Béarnaise sauce is warm but not hot to prevent curdling.
- If you don’t have fresh tarragon, dried tarragon can be used, but use less as it is more concentrated.
- Keep the Béarnaise sauce warm but don’t overheat it to avoid separating the emulsion.
- These rolls can be made a day ahead and gently reheated before serving.
