Savory Madame Rolls with Hollandaise Glaze

Appetizer
TIME
4HR
YIELD
12 Servings
Savory Madame Rolls with Hollandaise Glaze
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Ingredients

Hollandaise

egg yolks
3 large
lemon juice
1 tablespoon
unsalted butter, melted
1/4 cup (57g)
salt
1/4 teaspoon
freshly cracked black pepper
1/8 teaspoon
smoked paprika or aleppo pepper
1/4 teaspoon

 

Rolls

active dry yeast
1 teaspoon
granulated sugar
1 tablespoon
milk, warmed to 105-115°F, divided
1/2 cup
all-purpose flour
2 1/4 cup (270g)
unsalted butter, melted and slightly cooled
1/4 cup (57g)
egg, room temperature
1 large
kosher salt
1/2 teaspoon
garlic powder
1 teaspoon

Eggs

extra-virgin olive oil
1 tablespoon
eggs
6 large
kosher salt
1/4 teaspoon
black pepper
1/8 teaspoon

Egg Filling

thinly sliced ham
8 ounces
Gruyere cheese, shredded
4 ounces

Directions (Rolls)

  1. Add the yeast, sugar and ¼ cup of the warm milk to the bowl of a stand mixer. Let stand until bubbly and foamy, about 5 minutes.

  2. Add the remaining milk, along with the flour, salt, butter, egg and garlic. Attach the dough hook and mix on low speed until dough just comes together and all liquid is absorbed. Cover with a clean towel and let rest 15 minutes.

  3. Uncover, and mix on medium speed until dough is smooth and pliable but slightly tacky, about 5 minutes. Transfer to a bowl coated with nonstick cooking spray or oil, cover with a towel, and place in a warm spot to rise until doubled, about 1 ½ to 2 hours.

Directions (Eggs)

  1. Heat oil in a large skillet set over medium-low heat.

  2. Add the eggs, salt and pepper to a mixing bowl and whisk until combined. Add eggs to the pan and let sit, undisturbed until underside and edges are just set, about 20 seconds. Gently stir and fold with a spatula until large, soft curds form—do not overcook. Remove pan from the heat.

Directions (Prepare and Bake the Rolls)

  1. Preheat the oven to 350°F.

  2. In a small bowl, make an egg wash by beating the egg whites with 1 tablespoon water.

  3. Brush the tops of the rolls with egg wash then bake until golden-brown on top, about 20 to 25 minutes.

  4. Let cool on a wire rack for 10 minutes.

Directions (Make the Hollandaise)

  1.  In a small saucepan, whisk together the egg yolks and lemon juice.
  2. Set the pan over medium-low heat then slowly whisk in the butter. Cook, whisking constantly, until sauce is thickened, but still pourable, about 5 minutes.
  3. Remove from heat and season with salt and pepper. (Note: If sauce is too thick for drizzling, add warm water in 1 teaspoon increments to get to desired consistency.)
  4. Transfer rolls to a serving platter, drizzle with hollandaise and garnish with smoked paprika and bacon pieces.