If you are craving a breakfast treat that feels both indulgent and comforting, you absolutely must try the Savory Breakfast Rolls Drizzled With Béarnaise Recipe. These golden, fluffy rolls are packed with a flavorful mixture of scrambled eggs, savory sausage or bacon, melted cheddar, and fresh green onions, then finished with a luxuriously creamy Béarnaise sauce that adds a bright, herby tang. It’s a perfect combination of classic breakfast flavors wrapped up in soft dough, elevated by that special French touch. This recipe will quickly become one of your favorite weekend brunch highlights or an impressive dish to share with friends and family.
Ingredients You’ll Need
These ingredients are straightforward, yet each plays a crucial role in making the rolls tender, flavorful, and perfectly complemented by the Béarnaise sauce. From pantry staples like flour and eggs to fresh herbs and cheese, everything works together to create a balance of richness and brightness.
- 2 cups all-purpose flour: The foundation for soft, pillowy rolls that rise beautifully.
- 1 tablespoon sugar: Just enough sweetness to feed the yeast and enhance browning.
- 1 teaspoon instant yeast: Powers the dough’s rise for lightness and fluff.
- 1/2 teaspoon salt: Amplifies all the flavors in the dough and filling.
- 3/4 cup warm milk: Activates the yeast and keeps the dough tender.
- 2 tablespoons melted butter: Adds richness and a tender crumb to the rolls.
- 1 large egg: Binds the dough and contributes to the structure.
- 4 large eggs, scrambled: The heart of the savory filling, fluffy and protein-packed.
- 1/2 cup cooked and crumbled breakfast sausage or bacon: Delivers smoky, savory depth to every bite.
- 1 cup shredded cheddar cheese: Melts into luscious pockets of cheesy goodness.
- 1/4 cup chopped green onions: Provides a fresh, mild onion bite to brighten the filling.
- Salt and pepper, to taste: Seasonal seasoning that enhances all components.
- 1/4 cup white wine vinegar: For the Béarnaise reduction’s tangy base.
- 1/4 cup dry white wine: Adds complexity and depth to the sauce.
- 2 tablespoons minced shallots: Delicate sweetness that enriches the Béarnaise sauce.
- 1 tablespoon fresh tarragon, chopped (or 1 teaspoon dried): The signature herb bringing that classic aromatic note.
- 3 large egg yolks: Create the creamy, velvety texture of the sauce.
- 1/2 cup unsalted butter, melted and warm: The luscious fat that emulsifies into silky Béarnaise.
- Salt and freshly ground black pepper, to taste: To perfect the seasoning of the sauce.
How to Make Savory Breakfast Rolls Drizzled With Béarnaise Recipe
Step 1: Prepare the Dough
In a large mixing bowl, stir together the flour, sugar, instant yeast, and salt. Then add the warm milk, melted butter, and a beaten egg. Knead the dough vigorously for about 8 to 10 minutes until it becomes smooth and elastic. This kneading develops the gluten that gives the rolls their wonderful chew and rise.
Step 2: Let the Dough Rise
Transfer the dough to a greased bowl, cover it with a damp cloth, and let it rest in a warm spot until it doubles in size. This normally takes about 1 hour. During this time, the yeast’s magic creates those airy bubbles that make each roll light and tender.
Step 3: Prepare the Filling
While the dough is rising, scramble the four eggs until just set, then mix in the cooked and crumbled breakfast sausage or bacon. Season with salt and pepper to taste. This filling is packed with robust breakfast flavors that will be irresistible once baked inside the dough.
Step 4: Shape the Rolls
Preheat your oven to 375°F (190°C). Punch down the risen dough and divide it into eight equal portions. Roll each piece into a small circle on a lightly floured surface. Spoon a generous amount of the egg and meat filling onto the center, followed by a sprinkle of cheddar cheese and chopped green onions. Fold the dough over carefully to seal the filling inside, ensuring there are no gaps during baking.
Step 5: Second Rise Before Baking
Place the sealed rolls seam-side down on a greased baking sheet. Cover them loosely and allow them to rest for another 20 minutes to puff up further, making sure that first bite will be fluffy and tender.
Step 6: Bake the Rolls
Bake the rolls in your preheated oven for about 18 to 22 minutes, until they turn golden brown on top. The aroma filling your kitchen will be a sure sign that these are ready to enjoy.
Step 7: Make the Béarnaise Sauce
While the rolls bake, prepare the sauce. In a small saucepan, combine the white wine vinegar, dry white wine, minced shallots, and chopped tarragon. Simmer the mixture until it reduces by half, then strain and let it cool slightly. In a heatproof bowl over simmering water, whisk the egg yolks with the cooled reduction until thick and creamy. Slowly add in the warm melted butter while whisking constantly to create a smooth, velvety sauce. Season with salt and freshly ground pepper to taste.
Step 8: Drizzle and Serve
Once the rolls come out of the oven, drizzle them generously with your homemade Béarnaise sauce while still warm. This finishing touch ups the flavor and adds a luxurious creaminess, perfectly balancing the savory rolls.
How to Serve Savory Breakfast Rolls Drizzled With Béarnaise Recipe
Garnishes
To elevate your presentation, add a sprinkle of fresh chopped tarragon or finely sliced green onions on top of the rolls right after drizzling the Béarnaise. A light dusting of freshly cracked black pepper can add a beautiful finish and a touch of extra flavor.
Side Dishes
These rolls are hearty enough to stand alone, but pairing them with a simple green salad dressed with lemon vinaigrette or a bowl of mixed fresh berries brings a refreshing contrast. For a warm side, roasted cherry tomatoes or sautéed mushrooms offer lovely earthiness without overpowering the main flavors.
Creative Ways to Present
Try serving these rolls on a wooden board with small ramekins of extra Béarnaise sauce for dipping, making it a fun, interactive experience for your guests. Alternatively, assemble mini breakfast sliders by slicing each roll and threading them with an extra leaf of crisp lettuce for a brunch party twist everyone will adore.
Make Ahead and Storage
Storing Leftovers
Any leftover rolls can be stored in an airtight container at room temperature for up to two days. To keep them from drying out, you might want to wrap them individually in foil or plastic wrap.
Freezing
These breakfast rolls freeze beautifully. After baking and cooling completely, wrap each roll tightly in plastic wrap and place in a freezer-safe bag or container. They can be frozen for up to one month, allowing you to enjoy them on demand without sacrificing freshness.
Reheating
To reheat, thaw frozen rolls overnight in the refrigerator. Warm them in a 350°F oven for about 10 minutes until heated through and slightly crisp on the outside. Reheat the Béarnaise sauce gently in a double boiler or microwave in short bursts, stirring frequently to prevent separation before drizzling it over the rolls again.
FAQs
Can I use a different meat in the filling?
Absolutely! While breakfast sausage or bacon bring classic flavor, you can swap in ham, chorizo, or even a vegetarian alternative like sautéed mushrooms or smoked tofu for a delicious twist.
Is it possible to make the Béarnaise sauce ahead of time?
You can prepare the sauce a few hours in advance, but it’s best served fresh and warm. If making ahead, gently warm it before serving and whisk to restore its smooth texture.
What if I don’t have tarragon for the Béarnaise?
If fresh tarragon is unavailable, dried tarragon works well. Alternatively, a small amount of fresh chervil or parsley can provide a similar herbal note, though the sauce won’t be quite as classic.
Can these rolls be made vegan or dairy-free?
This recipe relies on eggs, butter, and cheese, but you can experiment with plant-based substitutes. Use vegan butter, non-dairy milk, scrambled tofu, and dairy-free cheese, though the flavor and texture will differ slightly.
How do I know when the dough has risen enough?
The dough should roughly double in size and look puffed up with visible bubbles. You can test it by gently pressing your finger into the dough; if the indent remains, it’s ready for the next step.
Final Thoughts
There is something truly special about homemade breakfast rolls loaded with all the flavors you love and enhanced with a silky Béarnaise sauce. The Savory Breakfast Rolls Drizzled With Béarnaise Recipe is a beautiful way to bring warmth and elegance to your morning meal or brunch gathering. I hope you enjoy making and sharing this delightful dish as much as I do — it’s a guaranteed way to impress and satisfy any breakfast crowd.
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Savory Breakfast Rolls Drizzled With Béarnaise Recipe
- Total Time: 1 hour 55 minutes
- Yield: 8 servings 1x
Description
These Savory Breakfast Rolls are soft, flaky homemade buns filled with scrambled eggs, seasoned breakfast sausage or bacon, shredded cheddar cheese, and green onions. They are baked to golden perfection and finished with a luxurious drizzle of creamy, tangy Béarnaise sauce, making for an indulgent and satisfying breakfast or brunch treat.
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 flour, sugar, instant yeast, and salt thoroughly to ensure even distribution.
- Add wet ingredients and knead: Pour in warm milk, melted butter, and add the egg. Mix all ingredients and knead the dough until it becomes smooth and elastic, about 8-10 minutes, which develops gluten for a perfect texture.
- First rise: Place the dough in a greased bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm spot until it doubles in size, approximately 1 hour.
- Prepare the filling: While the dough rises, scramble the eggs and cook the breakfast sausage or bacon until fully cooked. Season with salt and pepper to taste.
- Preheat the oven and divide dough: Set your oven to 375°F (190°C). Punch down the risen dough to release air and divide it into 8 equal pieces.
- Shape and fill rolls: Roll each piece into a small circle on a lightly floured surface. Spoon the scrambled eggs, cooked meat, shredded cheddar cheese, and chopped green onions into the center of each dough circle.
- Seal the rolls: Fold the dough over the filling and pinch the edges tightly to seal completely, forming individual rolls.
- Second rise: Place the rolls seam-side down on a greased baking sheet. Cover loosely and allow them to rise again for about 20 minutes to become light and fluffy.
- Bake: Bake the rolls in the preheated oven for 18-22 minutes until they turn golden brown and cooked through.
- Prepare Béarnaise sauce – reduction: In a small saucepan, combine white wine vinegar, dry white wine, minced shallots, and chopped tarragon. Simmer the mixture until it reduces by half, then strain out solids and let the liquid cool slightly.
- Prepare Béarnaise sauce – emulsify: In a heatproof bowl over simmering water, whisk the egg yolks with the cooled reduction continuously until the mixture thickens and becomes pale.
- Incorporate butter: Slowly drizzle in the warm melted butter while whisking constantly to create a smooth, creamy emulsion.
- Season the 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 and serve immediately for a decadent breakfast experience.
Notes
- You can substitute breakfast sausage with crispy bacon or even ham for different flavor profiles.
- Ensure the milk is warm, not hot, to activate yeast properly without killing it.
- Do not overheat the Béarnaise sauce or it may curdle; keep whisking over gentle heat.
- These rolls can be made ahead and reheated gently in the oven before serving.
- Use fresh tarragon if possible for the best flavor in the Béarnaise sauce.
- For a vegetarian version, omit meat and add sautéed mushrooms or spinach to the filling.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: French-inspired
