Sausage and Cheese Breakfast Rolls
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Sausage and cheese breakfast rolls prepared with a shortcut yeast dough. These rolls are an instant crowd-pleaser. Packed with breakfast sausage, sharp cheddar cheese, and egg, the rolls are an extra awesome way to serve up breakfast.
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I have an awesome new breakfast for you to try. These are sausage rolls with a simple homemade yeast dough and lots of cheese.
It took me 3 tries to get these breakfast rolls right. Either the dough was too dense or too soft. I wanted them slightly different than the dough I used for cinnamon rolls because the bread needed to be sturdy enough to hold the sausage. But I wanted the dough to also be soft while only requiring one rise. The third time was a charm and you’ll love serving breakfast this way.
Why This Recipe Works
- The dough is formulated to require only one rise while still remaining soft and pillowy.
- You can use any breakfast sausage you prefer. My husband prefers spicy sausage so sometimes when I make it I’ll use that, other times I stick to mild.
- Sharp cheddar really does taste best in the rolls but you can experiment with other cheeses also.
Ingredients
For the ingredient measurements and the entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.
- Breakfast sausage: Use whatever you prefer.
- Onion: I like yellow onion for the rolls but sweet or white will also work.
- Egg: I used one egg as a binder for the filling. It sort of holds it all together.
- Cheese: I use sharp cheddar but you can use any type you like best. I highly suggest that you grate the cheese yourself. It just melts better.
- Milk: Gives the dough a richer flavor than if you were to use just water. I like a mix of both here.
- Sugar: Just a touch to feed the yeast and get it really active.
- Yeast: I only tested this recipe with active dry yeast. Make sure your yeast hasn’t expired.
- Flour: All-purpose flour is my favorite choice for these rolls. It’s not quite as chewy as bread flour.
- Butter: I prefer to make enriched dough with butter and egg. Generally, they turn out softer.
Step by Step Directions
For the full recipe instructions, scroll down to the bottom of the blog post to the recipe card.
- Make the filling. Cook the sausage and onion, then drain the grease and let it cool completely. Once cooled, mix it with salt, butter, egg, and cheese.
- Make the dough. Warm the milk, water, and sugar in a small saucepan. Stir in the yeast and set aside. Once the yeast is foamy, mix with flour, salt, butter, and egg. Knead until a soft dough forms.
- Assemble the rolls. Roll the dough into a rectangle. Layer the filling over the dough. Roll the dough up into a log and pinch the seams. Cut into 12 equal-sized rolls and place them in a buttered baking dish.
- Let rise. Cover the pan and let the rolls rise in a warm place for 1 hour, until double in size.
- Bake. Bake the rolls until light golden brown. Cool slightly and serve warm.
I haven’t met anyone who doesn’t like cinnamon rolls and sausage and eggs, and with today’s recipe, you get the best of both worlds.
If you like this idea then you will love my spicy sausage pizza for dinner! Or my glazed apple cinnamon rolls for dessert.
Sausage and Cheese Breakfast Rolls
Ingredients
For the filling
- 16 ounces (453 g) breakfast sausage
- ¼ cup (36 g) onion, minced
- 1 teaspoon salt
- 2 tablespoons unsalted butter, melted
- 1 large egg, lightly beaten
- 1 cup (113 g) sharp cheddar cheese, shredded
For the rolls
- ¼ cup (60 ml) milk
- ½ cup (129 g) water
- 1 tablespoon granulated sugar
- 2 ½ teaspoons active dry yeast, 1 packet
- 3 cups (390 g) all-purpose flour
- 1 teaspoon salt
- ¼ cup (56 g) unsalted butter, melted
- 1 large egg, lightly beaten
Instructions
Make the filling
- In a medium-sized skillet, cook the sausage and onion until the sausage is cooked through. Drain the grease and transfer mixture to a medium-sized mixing bowl. Allow mixture to cool.
- Add the remaining ingredients for the filling, stir to combine.
Make the rolls
- In a small saucepan, combine the milk, water, and sugar. Heat over low heat until the mixture reaches 115ºF degrees. Remove from heat. Stir in the yeast and let sit for 5 minutes.
- Combine 1 cup of the flour, salt, butter, egg, and yeast mixture in a large mixing bowl. Beat on medium speed until blended. Gradually stir in enough of the remaining flour to make a soft dough.
- Turn the dough out onto a lightly floured surface and knead until smooth and elastic (about 5 minutes). Cover with a kitchen towel and let the dough rest for 10 minutes.
- Roll the dough out into an 8×14-inch rectangle. Spread the filling evenly over the dough, leaving a 1-inch margin on the outer edge. Roll up the dough, starting with the long side. Pinch the seams to seal. Use a sharp knife to cut the roll into 12 equal-sized rolls. Place each roll cut side down in a lightly greased 9×13-inch pan.
- Cover and let rise in a warm place for 1 hour or until the rolls have doubled in size. Preheat the oven to 375ºF degrees. Bake the rolls for 25-30 minutes or until golden. Allow rolls to cool in the pan on a wire rack.
Notes
- Sausage: Use any breakfast sausage you prefer. Spicy sausage is good if you like spicy foods.
- Cheese: You can use other cheeses besides cheddar. Choose what you like best.
Nutrition
The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.
I haven’t tried these yet but I am excited too – especially with a sausage gravy “frosting” – has anyone tried full making them and then freezing them to be able to reheat for a quicker breakfast?
I haven’t tried this before but with my cinnamon rolls, they freeze well for up to 2 months. I imagine it would be the same for these. Thaw them in the refrigerator overnight and warm to your liking before serving.
Question, could I split the dough and make two (smaller) batches of rolls?
That should be fine. You’ll need to adjust the bake time.