Eggs Benedict Breakfast Rolls
Indulge in these savory Eggs Benedict Breakfast Rolls featuring fluffy dough, rich Canadian bacon, and a foolproof, velvety blender hollandaise sauce.
- Yeast dough acts as an insulated barrier, allowing the eggs to bake gently without rubberizing the whites.
- Blender hollandaise utilizes the shear force of high-speed blades to create a stable emulsion that won't break.
- Assembly can be done ahead of time, turning brunch into a simple "pop in the oven" affair.
My first attempt at poaching eight eggs simultaneously for a Sunday brunch ended in absolute disaster. I was frantically fishing rubbery, sulfurous white blobs out of a pot of boiling vinegar water.
I ended up serving dry toast and tears.
Traditional eggs benedict is a logistical nightmare. The hollandaise breaks if you even look at it wrong.
When you try to scale this up for a crowd, the delicate protein matrix of the egg whites completely disintegrates in the water. This leaves you with a watery mess and a sink full of dirty ramekins. Think about this in terms of physics: maintaining a constant water temperature is nearly impossible.
There is a much better way.
We can roll the classic fillings—salty Canadian bacon and sharp Swiss cheese—directly into a soft, yeasted dough. It is a brilliant technique I adapted from making sweet One Hour Cinnamon Rolls.
By baking the eggs directly into the center of these savory buns, we bypass the poaching water entirely. It is hands down a game-changer.
Trust me on this.
Eggs Benedict Breakfast Rolls
Ingredients
- 3 cups all-purpose flour
- 1 packet instant yeast (2 1/4 tsp)
- 1 tbsp sugar
- 1 tsp Diamond Crystal kosher salt
- 1 cup warm milk (110°F)
- 4 tbsp unsalted butter, melted
- 1 large egg (for dough)
- 8 slices Canadian bacon, chopped
- 1 1/2 cups shredded Swiss cheese
- 8 large eggs (for the centers)
- 3 large egg yolks (for hollandaise)
- 1 tbsp lemon juice
- 1/2 cup unsalted butter, melted and hot
- 1 pinch cayenne pepper
Directions
- In a large bowl, whisk together flour, yeast, sugar, and Diamond Crystal kosher salt. Pour in warm milk, melted butter, and egg, stirring until a soft dough forms.
- Knead the dough on a lightly floured surface until your forearms ache, about 8 to 10 minutes, until smooth and elastic. Place in a greased bowl, cover, and let rise for 1 hour.
- Punch down the dough and roll it into a large rectangle (about 12x18 inches). Scatter the chopped Canadian bacon and shredded Swiss cheese evenly across the surface.
- Roll the dough tightly into a log, starting from the long edge. Cut into 8 thick slices using a sharp serrated knife or unflavored dental floss.
- Place the rolls in a greased 9x13-inch baking dish. Cover and let rise for 30 minutes. Meanwhile, preheat your oven to 375°F (190°C).
- Use the back of a spoon to press a deep well into the center of each risen roll. Carefully crack one egg into each well.
- Bake for 20 to 25 minutes, until the rolls are golden brown and the egg whites are set but the yolks remain slightly jammy.
- While baking, make the hollandaise. Blend egg yolks and lemon juice in a blender. With the motor running, slowly drizzle in the hot melted butter until thick and creamy. Season with cayenne and salt.
- Drizzle the warm hollandaise sauce generously over the hot rolls just before serving.
Notes
- Salt Conversion: We use Diamond Crystal kosher salt. If you are using Morton's or fine table salt, cut the measurement in half (use 1/2 tsp) to avoid over-salting the dough.
- The Science of Hollandaise: The hot butter must be slowly drizzled into the egg yolks because the heat cooks the proteins just enough to thicken them while the high-speed blades force the fat into tiny droplets, creating a stable emulsion.
- Don't Burn This: Keep a close eye on the oven during the last 5 minutes of baking; if your oven runs hot, the egg yolks will cook through completely, losing that signature jammy texture.
- Storage Behavior: Leftover rolls can be stored in the fridge, but the baked egg yolks will solidify further upon reheating, changing from jammy to hard-boiled.
- Sweet & Salty Alternative: If you want to try another savory breakfast twist, check out our Breakfast Pigs in Cinnamon Rolls for a sweet and salty combination.
Serving Suggestions
These rich, savory rolls are a complete meal on their own, but you can round out your brunch table with these perfect pairings:
- A crisp, green salad dressed with a light lemon vinaigrette to cut through the buttery hollandaise.
- Fresh seasonal fruit skewers featuring berries and melon for a refreshing contrast.
- A spicy Bloody Mary or a classic mimosa to keep the brunch vibes flowing.
- For a lighter egg-centric alternative on weekdays, try our Pesto Avocado Toast with Eggs.
- Crispy roasted breakfast potatoes seasoned with garlic and rosemary.
Storage and Reheating
Storing these rolls requires a bit of realistic expectation management. While the dough itself stays beautifully soft for up to three days in an airtight container, the baked eggs behave differently.
Once chilled, those jammy yolks will solidify.
To reheat, place the rolls on a baking sheet and warm them at 350°F for ten minutes. Avoid the microwave unless you want rubbery eggs that squeak when you bite them.
As for the hollandaise, it absolutely hates being reheated. Store it separately in a jar, then gently warm it in a water bath of hot tap water while shaking the jar.
Ingredient Substitutes
If you don't have all the classic ingredients on hand, here are some easy swaps that work beautifully:
- Canadian Bacon: Swap in thick-cut crispy bacon, black forest ham, or even smoked salmon. If you love seafood, you might also enjoy our Smoked Salmon Eggs Benedict.
- Swiss Cheese: Gruyere, sharp white cheddar, or provolone make excellent substitutes with great melting properties.
- Yeast Dough: If you are short on time, you can use high-quality store-bought puff pastry or crescent dough sheets rolled up similarly.
At the end of the day, brunch should be about laughing with your friends over too many cups of coffee, not sweating over a stove while your hollandaise separates into a greasy puddle. These rolls let you actually sit down and enjoy your own party, which is exactly how Sunday morning was meant to be spent.
Susan Rosie
I've spent over 12 years perfecting recipes so you can cook with confidence. Every dish on Storied Skillet is tested multiple times – because your dinner matters. I believe in simple ingredients, clear instructions, and big flavors.
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