Savory Madame Roll with Hollandaise Glaze

Ingredients & Directions

For the Rolls

Directions

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.

Ingredients

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

Cook the eggs

Directions

1. Heat oil 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.

Ingredients

• 1 tablespoon extra-virgin olive oil
• 6 large eggs
• 1/4 teaspoon kosher salt
• 1/8 teaspoon black pepper
• For the Filling:
• 8 ounces thinly sliced ham
• 4 ounces Gruyere cheese, shredded

Assemble the Rolls

Directions

1. Line a large baking sheet with parchment paper.

2. Transfer the dough to a lightly floured work surface and press into a 10 by 14-inch rectangle.

3. Spread the butter over the dough then cover evenly with ham, eggs and cheese, leaving a 1/2” border along the long sides.

4. Starting with a long edge, tightly roll the dough into a log, then pinch the edge to seal.

5. Cut the dough into 12 equal pieces and place 1-inch apart on a parchment-lined baking sheet.

6. Cover and allow rolls to rise until puffy, about 1 hour.

Prepare and Bake the Rolls

Directions

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.

Ingredients

• 3 large egg whites

Make the Hollandaise

Directions

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.

Ingredients

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