Description
These delightful breakfast rolls feature a soft, homemade dough filled with scrambled eggs, savory breakfast sausage or bacon, cheddar cheese, and green onions. Baked to a golden perfection, they are generously drizzled with a rich, homemade Béarnaise sauce for an indulgent morning treat that combines classic flavors with a gourmet twist.
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. This forms the base of your soft and elastic dough.
- Add wet ingredients and knead: Add warm milk, melted butter, and egg to the dry ingredients. Mix thoroughly, then knead the dough for about 8-10 minutes until it becomes smooth and elastic.
- First rise: Place the kneaded 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 filling: While the dough is rising, scramble the eggs and cook the breakfast sausage or bacon. Season with salt and pepper to taste, then set aside.
- Preheat oven: Set your oven to 375°F (190°C) to preheat so it’s ready when the rolls are assembled.
- Divide dough: Punch down the risen dough to release air bubbles and divide it into 8 equal pieces.
- Shape rolls: Roll each piece into a small circle. Spoon the scrambled eggs, cooked meat, shredded cheddar cheese, and chopped green onions in the center of each dough circle.
- Seal rolls: Fold the dough over the filling and pinch the edges securely to seal, forming a roll.
- Second rise: Place the rolls seam-side down on a greased baking sheet. Cover them and let rise again for 20 minutes to develop fluffiness.
- Bake rolls: Bake the rolls in the preheated oven for 18-22 minutes until they turn golden brown and fully cooked.
- Prepare Béarnaise reduction: While rolls bake, combine white wine vinegar, dry white wine, minced shallots, and tarragon in a small saucepan. Simmer this mixture until it reduces by half, then strain to remove solids and let cool slightly.
- Make Béarnaise sauce: In a heatproof bowl, whisk egg yolks with the cooled reduction over simmering water until the mixture thickens, creating a custard base.
- Incorporate butter: Slowly drizzle warm melted butter into the egg yolk mixture while whisking constantly until the sauce becomes smooth, creamy, and emulsified.
- Season sauce: Add salt and freshly ground black pepper to taste to finalize the flavor of your Béarnaise sauce.
- Serve: Drizzle the warm Béarnaise sauce generously over the baked breakfast rolls just before serving for a luxurious finish.
Notes
- You can substitute the breakfast sausage with bacon or even diced ham depending on preference.
- If you prefer a vegetarian version, omit the meat and possibly add sautéed mushrooms or spinach to the filling.
- Ensure the melted butter for the Béarnaise sauce is warm but not hot to avoid curdling the eggs.
- Use a clean bowl and whisk when preparing the Béarnaise to maintain a smooth emulsion.
- Make the rolls fresh; however, leftovers can be refrigerated and gently reheated in the oven.
