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
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 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
