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
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
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.
