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.

Add the butter and rosemary and mix until combined.

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.

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.

Cover and let rise in a warm space until doubled in size (1-2 hours).

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.

Shred the cheese.

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.

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.

While the rolls are baking, melt the butter in the microwave until hot.

Add the egg yolks, lemon juice, dijon, salt and cayenne into a 2 cup measuring cup.

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.