Savory Breakfast Rolls with Bacon and Cheddar Béarnaise
- Prep
- 45 min
- Cook
- 30 min
- Yield
- 12 servings
- Level
- medium
- Cuisine
- American
These impressive yeasted breakfast rolls combine fluffy herb-infused dough with a rich filling of scrambled eggs, caramelized onions, crispy bacon, and sharp white cheddar. The rolls are topped with an elegant béarnaise sauce infused with fresh tarragon, creating a restaurant-quality brunch dish that's perfect for special occasions or weekend entertaining. The combination of savory breakfast flavors wrapped in tender bread and finished with the luxurious French sauce makes these rolls a standout centerpiece for any morning gathering.
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Method
24 steps- 1
Pour milk and half of sugar into mixing bowl and stir together
- 2
Sprinkle yeast over milk mixture and let sit for 4 to 5 minutes until bubbling and foaming
- 3
Stir in remaining sugar, salt, butter, egg, and herbs
- 4
Add flour half cup at a time, stirring to incorporate after each addition
- 5
Turn mixture onto lightly floured surface and knead for 5 to 7 minutes until smooth and elastic, adding flour as needed
- 6
Place dough in greased bowl, cover with damp towel and let rise in warm area until doubled, about 1 hour
- 7
Melt butter in skillet over medium heat for filling
- 8
Add eggs, caramelized onions, and bacon to skillet and gently scramble until half cooked
- 9
Remove from heat, season with salt and pepper, and let cool
- 10
Punch down risen dough and turn onto floured surface
- 11
Roll dough into 12x19 inch rectangle about quarter inch thick
- 12
Sprinkle half the cheese over dough surface
- 13
Spread semi-cooked egg mixture over cheese
- 14
Sprinkle chives and remaining cheese over egg mixture
- 15
Tightly roll dough from one end to other and pinch seam shut
- 16
Place roll seam side down and cut into 12 even pieces
- 17
Grease 9x12 inch baking dish and arrange rolls inside
- 18
Cover loosely and proof in warm area for 30 minutes
- 19
Preheat oven to 375°F
- 20
Remove cover and bake for 25 to 30 minutes until golden brown
- 21
Place egg yolks and vinegar in heatproof bowl and whisk until doubled in volume
- 22
Set bowl over simmering water and whisk continuously
- 23
Slowly stream in melted butter while whisking until thick and smooth
- 24
Remove from heat and stir in tarragon, cayenne, salt, and pepper
Tips
Let the egg mixture cool completely before assembling to prevent melting the cheese and making the dough soggy
Make sure your béarnaise water bath doesn't touch the bowl bottom - too much heat will scramble the eggs
Proof the rolls in a slightly warm oven with just the light on for consistent rising
Good to Know
Refrigerate assembled unbaked rolls up to overnight, then let come to room temperature before baking
Make béarnaise just before serving as it doesn't hold well
Serve warm immediately after drizzling with béarnaise sauce
Common Mistakes
Don't overheat béarnaise or eggs will scramble
Don't skip the second proof or rolls will be dense
Don't overfill rolls or they'll burst during baking
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make these rolls without the béarnaise sauce?
Yes, they're delicious on their own or with hollandaise, cheese sauce, or even maple syrup for a sweet-savory combination.
What if my béarnaise sauce breaks?
Remove from heat immediately and whisk in a tablespoon of cold cream or start over with fresh egg yolks, slowly whisking in the broken sauce.
How long will these keep in the refrigerator?
Store leftover rolls covered in the refrigerator for up to 3 days. Reheat gently in a 300°F oven before serving.