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Savory Breakfast Rolls with Ham, Gruyere, Eggs, and Hollandaise Recipe

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4.3 from 5 reviews

  • Author: Sara
  • Total Time: 3 hours 15 minutes
  • Yield: 8 servings

Description

These Savory Breakfast Rolls are a delightful combination of soft, fluffy bread filled with scrambled eggs, melted Gruyere cheese, and thinly sliced Virginia ham. Topped with a rich, homemade hollandaise sauce infused with fresh lemon, Dijon mustard, and cayenne pepper, these rolls make a perfect indulgent breakfast or brunch treat. The dough is infused with fresh rosemary for an added aromatic touch and baked until golden and irresistible.

Ingredients

Dough

  • 1 cup water (warmed to 110℉)
  • 1 tablespoon granulated sugar
  • 2¼ teaspoons active dry yeast
  • ¼ cup unsalted butter (melted)
  • 1-2 tablespoons fresh rosemary (finely minced)
  • 3 – 3½ cups bread flour
  • 2 teaspoons kosher salt
  • Olive oil (for coating)

Filling

  • 10 large eggs
  • ⅓ cup heavy whipping cream
  • 8 oz Gruyere cheese (shredded – about 1 cup)
  • 1 lb Virginia ham (shaved or thinly sliced)

Hollandaise Sauce

  • ¾ cup unsalted butter (melted and hot)
  • 4 large egg yolks
  • 2 tablespoons lemon juice (freshly squeezed)
  • 1 teaspoon Dijon mustard
  • ½ teaspoon kosher salt
  • ⅛ teaspoon cayenne pepper
  • ¼ cup minced chives

Instructions

  1. Activate Yeast: In the bowl of a stand mixer fitted with the dough hook attachment, combine the warm water, sugar, and active dry yeast. Mix briefly with a fork and let stand for 5 minutes until the mixture becomes foamy, indicating the yeast is activated.
  2. Combine Butter and Rosemary: Add the melted butter and finely minced fresh rosemary to the yeast mixture and blend until combined.
  3. Add Flour and Salt (First Portion): Add 2 cups of bread flour and kosher salt. Mix on low speed until the flour is fully moistened, then increase to medium speed to knead for 3 minutes.
  4. Add Remaining Flour (Second Portion): Add 1¼ cups more bread flour and mix until incorporated, then knead on medium speed for an additional 3 minutes.
  5. Final Flour Addition and Kneading: Assess the dough’s stickiness. If it’s still sticky and sticks to the bowl sides, add the last ¼ cup flour. Knead on medium-high speed for a final 5 minutes until smooth and elastic.
  6. Oil and First Rise: Drizzle olive oil around the bowl and on the dough to coat it completely. Cover the bowl and let the dough rise in a warm spot for 1 to 2 hours or until it doubles in size.
  7. Prepare Filling: While the dough rises, whisk the eggs with heavy cream. Cook them into small, moist scrambled egg curds on the stovetop, then transfer to a plate to stop cooking. Shred the Gruyere cheese and have the sliced ham ready.
  8. Shape Dough and Assemble: Punch down the risen dough and place it on a floured surface. Roll it gently into a 12×18 inch rectangle. Layer the dough evenly with ham, then shredded cheese, and top with the scrambled eggs.
  9. Cut and Roll: Using a pizza cutter, slice the dough into 8 even strips. Roll each strip up tightly and place them seam-side down in a greased 9×13 inch casserole dish.
  10. Second Rise: Cover the rolls and let them rise again in a warm place for 30 minutes until puffy.
  11. Bake: Preheat the oven to 350℉ (175℃). Bake the rolls on the center rack for 40 to 50 minutes until they are lightly golden on top.
  12. Make Hollandaise Sauce: While the rolls bake, melt the butter in the microwave until hot. In a 2-cup measuring cup, combine the egg yolks, lemon juice, Dijon mustard, salt, and cayenne pepper.
  13. Emulsify Sauce: Using an immersion blender, blend the egg mixture while slowly drizzling in the hot melted butter. Continue blending until the sauce is thick, creamy, and emulsified.
  14. Adjust Seasoning: Taste the hollandaise and adjust seasoning with additional lemon juice, cayenne, or salt if needed. Add more melted butter to thin out the sauce if desired.
  15. Serve: Serve the baked rolls warm, topping each with a generous spoonful of the freshly made hollandaise and sprinkling with minced chives.

Notes

  • Ensure the water for yeast activation is warm but not hot to avoid killing the yeast, ideally about 110℉.
  • Use fresh rosemary finely minced to evenly distribute flavor through the dough.
  • If dough sticks excessively after adding all flour, a light dusting is enough; avoid adding too much flour to keep the rolls tender.
  • Scrambled eggs should be cooked until just set but still moist to keep the filling soft.
  • Use a pizza cutter for clean, even slices when cutting the dough strips.
  • Warm the butter sufficiently for hollandaise to ensure proper emulsification but avoid boiling it.
  • Serve rolls immediately after topping with hollandaise for best texture and flavor.
  • Prep Time: 35 minutes
  • Cook Time: 50 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/savory-breakfast-rolls-with-ham-gruyere-eggs-and-hollandaise-recipe/