Breakfast Rolls Drizzled With Béarnaise Recipe

If you’ve ever dreamed of a breakfast that feels both indulgent and comforting, this Breakfast Rolls Drizzled With Béarnaise Recipe is your new best friend. Imagine tender, fluffy rolls stuffed with creamy scrambled eggs, savory sausage or bacon, sharp cheddar, and fresh green onions, all crowned with a silky Béarnaise sauce that adds an elegant, herbaceous touch. This recipe transforms a simple morning meal into a celebration of flavors and textures, perfect for weekend brunches or special occasions where you want to impress but still keep things cozy.

Ingredients You’ll Need

Each ingredient in this recipe plays a vital role, creating the perfect harmony between soft bread, flavorful filling, and luscious sauce. These simple choices come together to produce a rich and satisfying Breakfast Rolls Drizzled With Béarnaise Recipe you’ll want to make over and over.

• 2 cups all-purpose flour: The foundation for soft, tender rolls that hold all the delicious fillings.
• 1 tablespoon sugar: Just a touch to feed the yeast and add a hint of sweetness to the dough.
• 1 teaspoon instant yeast: The magic ingredient that makes the dough rise and become airy.
• 1/2 teaspoon salt: Enhances all the other flavors beautifully.
• 3/4 cup warm milk: Adds moisture and helps create a soft crumb.
• 2 tablespoons melted butter: Richness that adds tenderness and flavor to the dough.
• 1 large egg: Binds the dough and adds a slight richness.
• 4 large eggs (for filling): Scrambled to creamy perfection, the heart of the filling.
• 1/2 cup cooked and crumbled breakfast sausage or bacon: Adds a savory, smoky bite to every roll.
• 1 cup shredded cheddar cheese: Melts beautifully, giving a sharp, cheesy layer.
• 1/4 cup chopped green onions: Offers a fresh, slightly pungent contrast.
• Salt and pepper: To season the filling just right.
• 1/4 cup white wine vinegar: Begins the Béarnaise sauce by balancing richness with acidity.
• 1/4 cup dry white wine: Brings depth and mild sweetness to the sauce.
• 2 tablespoons minced shallots: Adds a subtle onion flavor without overpowering.
• 1 tablespoon fresh tarragon, chopped (or 1 teaspoon dried): The signature herb that defines Béarnaise sauce.
• 3 large egg yolks: Provide richness and help emulsify the sauce.
• 1/2 cup unsalted butter, melted and warm: Gives the Béarnaise its luxurious, creamy texture.
• Salt and freshly ground black pepper: To finish the sauce with perfect seasoning.

How to Make Breakfast Rolls Drizzled With Béarnaise Recipe

Step 1: Prepare the Dough

Start by combining the flour, sugar, instant yeast, and salt in a large mixing bowl. These dry ingredients form the base of your bread, where the yeast will work its rising magic.

Step 2: Mix and Knead

Add the warm milk, melted butter, and the egg to the dry mixture. Mix it all together, then knead the dough for about 8 to 10 minutes until it’s smooth and elastic—the perfect texture for soft rolls.

Step 3: First Rise

Place your dough in a lightly greased bowl and cover it. Let it rise in a warm spot until it doubles in size, which usually takes about an hour. This step is key for those fluffy rolls.

Step 4: Prepare the Filling

While the dough is rising, scramble the eggs until creamy, and cook your choice of breakfast sausage or bacon until nicely browned. Season everything with salt and pepper to taste.

Step 5: Shape the Rolls

Once risen, punch down the dough and divide it into eight equal portions. Roll each portion into a small circle where you’ll pile in the scrambled eggs, cooked meat, cheddar cheese, and green onions.

Step 6: Seal and Second Rise

Fold the dough over the filling and pinch the edges tightly to seal the rolls. Arrange them seam-side down on a greased baking sheet, cover, then allow them to rest and rise again for about 20 minutes.

Step 7: Bake

Bake your breakfast rolls at 375°F (190°C) for 18 to 22 minutes until they turn a gorgeous golden brown. That crust is going to add such a lovely contrast to the soft fillings inside.

Step 8: Make the Béarnaise Sauce

As the rolls bake, prepare the Béarnaise sauce starting by simmering white wine vinegar, white wine, minced shallots, and tarragon until the mixture reduces by half. Then strain and cool it slightly.

Step 9: Emulsify the Sauce

Whisk the egg yolks with the cooled reduction over simmering water until thickened. Gradually and constantly whisk in the warm melted butter, creating a smooth, creamy sauce. Season with salt and pepper to taste.

Step 10: Serve Drizzled

Drizzle this velvety Béarnaise sauce generously over your warm breakfast rolls, adding that signature touch that lifts the whole dish to spectacular heights.

How to Serve Breakfast Rolls Drizzled With Béarnaise Recipe

Garnishes

Fresh herbs like a sprinkle of chopped parsley or extra tarragon enhance the look and flavor of your rolls, making that velvety Béarnaise even more inviting. A little cracked black pepper on top adds a subtle bite that wakes up your palate.

Side Dishes

This dish pairs beautifully with light, fresh sides such as mixed green salads with a tangy vinaigrette or simply some fruit salad to balance the rich flavors. Roasted tomatoes or sautéed spinach are also wonderful companions.

Creative Ways to Present

For a brunch that impresses, serve these rolls on a rustic wooden board with small bowls of extra Béarnaise sauce on the side for dipping. Alternatively, slice them open for guests to build their own open-faced creations topped with fresh herbs or microgreens.

Make Ahead and Storage

Storing Leftovers

Keep leftover breakfast rolls in an airtight container in the refrigerator for up to three days. This helps maintain their softness and keeps the flavors fresh for your next breakfast treat.

Freezing

You can freeze the rolls either before or after baking. Wrap them tightly in plastic wrap and foil, then freeze for up to two months. Thaw overnight in the fridge before reheating to enjoy their fresh-baked taste.

Reheating

Reheat rolls in a preheated oven at 350°F (175°C) for about 10 minutes to regain that fresh-baked warmth and texture. Warm the Béarnaise sauce gently on a double boiler or in short bursts in the microwave, stirring frequently to preserve its silky consistency.

FAQs

Can I use a different meat for the filling?

Absolutely! While breakfast sausage or bacon are classic choices, feel free to try ham, smoked salmon, or even vegetarian substitutes like sautéed mushrooms to customize your rolls.

Is it possible to make the Béarnaise sauce ahead of time?

Yes, you can prepare the sauce ahead, but it’s best served fresh. If you do make it in advance, reheat gently and whisk to restore its creamy texture before serving.

Can I substitute fresh tarragon with dried in the Béarnaise sauce?

You can use dried tarragon if fresh isn’t available, just reduce the amount since dried herbs are more concentrated. The flavor will still be delicious but slightly less vibrant.

What’s the best way to get soft rolls without them becoming dense?

Kneading the dough well and allowing ample time for the two rises ensures a fluffy texture. Also, don’t overfill the rolls, or they might not seal properly and risk becoming dense.

Can I make these breakfast rolls gluten-free?

With careful substitution of gluten-free flour blends designed for bread, you can adapt the recipe. Keep in mind texture and rising times might vary, so some experimentation may be needed.

Final Thoughts

There really is nothing like the joy of biting into warm, fluffy breakfast rolls stuffed with sumptuous fillings and elevated with the creamy elegance of Béarnaise sauce. The Breakfast Rolls Drizzled With Béarnaise Recipe is a wonderful way to start your day on a bright, indulgent note. I promise once you try it, it will quickly become a beloved staple in your breakfast or brunch rotation. So, gather your ingredients, roll up your sleeves, and make the morning magical with this irresistible recipe!

Print