In this edition of Menu Mashup, classic cinnamon rolls are combined with a savoury croque madame to create these seriously epic croque madame rolls. Stuffed with ham, Emmental, and a sweet Dijon filling, and then finished with a drizzle of quick hollandaise sauce and chives, every bite is perfectly sweet and savoury. It’s a show-stopping dish that’s sure to impress on any brunch menu.
Love Philip and Mystique’s croque madame rolls? Try their Mexican-Inspired Taco Burgers next!
Rising time: 90 minutes.
For the dough, pour the milk into a medium bowl. Stir in the yeast and let stand for 5 minutes, or until the yeast becomes bubbly on top of the milk. Whisk in the melted butter and eggs.
In a large bowl, whisk together the flour and salt, then pour in the wet ingredients and stir until it forms a dough. Lightly dust your countertop with flour and turn the dough out. Knead for about 5 minutes, until the dough is smooth and elastic. Grease a large bowl with oil and place the dough in the bowl, turning and flipping it to ensure it is coated. Cover the bowl with a damp towel and keep in a warm spot for 1 hour, or until doubled in size.
Once dough has risen, punch to release the air. Turn out onto a lightly floured surface and shape into a rectangle. Roll the dough to a 9″ x 14″ rectangle.
For the filling, in a medium bowl, make the filling by combining brown sugar, Dijon mustard and salted butter. Pour over the dough and spread out until evenly coated. Lay slices of ham overtop just barely overlapping each other, then arrange Emmental slices over the ham.
With the long end of the dough facing you, roll the dough into a log. Cut the ends off so that you are starting with a flat edge, and cut the log into 12 even slices (approximately 1-inch).
Arrange the dough rolls in a lightly greased 8″ x 13″ baking pan. Cover and let rise for 30 minutes, until the rolls expand leaving little-to-no space between each other.
Preheat the oven to 350°F. Bake the rolls for about 25 minutes, until lightly golden.
For the sauce, while rolls are cooling, place egg yolks in a large-mouth mason jar, along with lemon juice, Dijon mustard, salt and cayenne pepper. Blend for 5 seconds, then while continuing to blend, slowly pour in the butter until thickened and smooth. If the sauce is too thick, add warm water, 1 tablespoon at a time, blending until desired thickness is reached.
To serve, drizzle hollandaise over the top of rolls and sprinkle with finely chopped chives.