Savory Breakfast Rolls
These savory breakfast rolls are a great alternative to traditional cinnamon rolls when you're craving something savory for breakfast. The combination of fluffy dough, creamy cheese, and salty ham is irresistible, especially when finished off with a drizzle of rich hollandaise.
Servings: 8 rolls
Calories: 823kcal
Equipment
- Stand mixer with dough hook attachment
- Rolling Pin
- Sharp knife or pizza cutter
- Immersion blender, blender, or food processor
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 (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
Dough
- In the bowl of a stand mixer fitted with the dough hook attachment, add the water, sugar, and yeast to the bowl and give it a quick mix with a fork to combine. Let stand for 5 minutes until the top becomes foamy and the yeast is activated.1 cup water, 1 tablespoon granulated sugar, 2¼ teaspoons active dry yeast
- Add the butter and rosemary and mix until combined.¼ cup unsalted butter, 1-2 tablespoons fresh rosemary
- Add 2 cups of flour and the salt. Mix on low until fully moistened, then increase the speed to medium and knead for 3 minutes.3 - 3½ cups bread flour, 2 teaspoons kosher salt
- Add another 1 ¼ cup of flour and mix on low until incorporated, then knead on medium speed for 3 more minutes.
- If the dough is still sticky and adhering to the sides of the bowl, add the final ¼ cup of flour. If not, don’t add more flour. In either instance, knead the dough on medium high speed for a final 5 minutes.
- Drizzle the sides of the bowl and the dough with olive oil, and roll it around to coat completely.Olive oil
- Cover and let rise in a warm space until doubled in size (1-2 hours).
Fillings
- While the dough is rising, whisk the eggs and cream and scramble them to relatively small, wet curds. Transfer to a plate so they stop cooking.10 large eggs, ⅓ cup heavy whipping cream
- Shred the cheese.8 oz gruyere cheese
Assembly
- Punch the dough down then turn it out onto a lightly floured surface.
- Use a rolling pin and a gently pulling motion on the sides to roll it into a 12x18” rectangle.
- Add the ham in an even layer all over the dough. Top the ham with the shredded cheese, then add the scrambled eggs in an even layer on top of the cheese.1 lb virginia ham
- Using a pizza cutter, cut the dough into 8 even strips.
- Roll the pieces up and place them into a greased 9 x 13” casserole dish.
- Cover and let rise for another 30 minutes in a warm area until puffy.
- Preheat the oven to 350℉ and bake in the center rack for 40-50 minutes until very lightly golden.
Hollandaise
- While the rolls are baking, melt the butter in the microwave until hot.¾ cup unsalted butter
- Add the egg yolks, lemon juice, dijon, salt and cayenne into a 2 cup measuring cup.4 large egg yolks, 2 tablespoons lemon juice, 1 teaspoon dijon mustard, ½ teaspoon kosher salt, ⅛ teaspoon cayenne pepper
- Use an immersion blender to blend the mixture while drizzling in the hot melted butter until it’s gone, and the mixture is emulsified and thick.
- Taste for seasoning. Stir in additional lemon, cayenne or salt as needed. Add more melted butter to thin it out, if necessary.
- Serve the rolls hot, topping each roll with a generous spoonful of hollandaise and minced chives.¼ cup minced chives
Video
Notes
The rolls are best enjoyed warm after baking. Store the rolls (without the hollandaise) covered in the fridge for two days. Reheat in the microwave until hot, or in a 325℉ oven for 7-10 minutes until completely warmed through.
Store the hollandaise in the fridge for two days. Add a dollop of cold hollandaise onto a hot reheated roll and allow it to melt and warm over the roll. Or, add the hollandaise to a double boiler and whisk until loosened and warm.
Nutrition
Calories: 823kcal | Carbohydrates: 44g | Protein: 38g | Fat: 55g | Saturated Fat: 29g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 464mg | Sodium: 1711mg | Potassium: 372mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1673IU | Vitamin C: 2mg | Calcium: 362mg | Iron: 2mg
