The cool change of fall temperatures has had me hankering to bake something, so this morning I decided to do something about it. The thought of cinnamon rolls came to mind, but that was not scratching my itch in the quite the right spot. Then the idea of using a soft slightly sweet bread, and filling it with the savory flavor of autumn popped into my head. The experiment worked, and I would call the outcome a success. A cinnamon roll filled with mild Italian sausage, cheese, and onion, what a break though.

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Savory Sausage Breakfast Rolls

Soft slightly sweet bread filled with mild Italian sausage, cheese, and onion.

Course Breakfast, Brunch

Cuisine American

Prep Time 3 hours hours

Cook Time 30 minutes minutes

Total Time 3 hours hours 30 minutes minutes

Servings 12

Ingredients

Dough

• 1 packet yeast (2 ¼ teaspoons)
• ½ cup warm water
• ½ cup scalded milk
• ¼ cup sugar
• 1/3 cup shortening or butter
• 1 teaspoon salt
• 1 egg
• 3 ½ to 4 cups all-purpose flour

Filling

• ½ cup cheddar cheese shredded
• ½ cup mozzarella cheese shredded
• 1 pound mild Italian sausage browned, crumbled, and drained.
• ¼ cup onions diced and sautéed
• 1 Tablespoon fresh rosemary or sage finely chopped

Instructions

Dough

• Heat oven to 350° F.
• In a small bowl dissolve the yeast in warm water and set aside.
• In a large bowl mix milk, sugar, melted butter or shortening, salt, and egg.
• Add 2 cups flour and mix until smooth. Add yeast mixture.
• Mix in remaining flour until dough is easy to handle.
• Turn out onto a lightly floured surface and knead for 8 to 10 minutes.
• Place in a well-greased bowl and cover with plastic wrap.
• Allow to rise until doubled, usually 1 to 1 ½ hours.

Filling

• Brown sausage in a large skillet, crumble well, drain, and allow to cool.
• Saute onions until translucent, remove from heat and place on a paper towel to drain. Allow onions to cool.

Form

• When dough has doubled, punch down and turn out onto a floured surface.
• Roll into a 15” by 9” rectangle.
• Evenly sprinkle cheese, crumbled sausage, and onions over the dough leaving 1" down the long side uncovered.
• Sprinkle with fresh herbs.
• Beginning along the 15” side, roll dough up and pinch edge together to seal closed.
• Cut into 12 to 15 slices about 1½ thick.
• Coat the bottom of a 13” x 9” baking pan with butter. Place breakfast roll slices together in the pan, spacing them evenly.
• Let the rolls rise until doubled, about 45 minutes.

Bake

• Brush lightly with an egg wash.
• Bake for about 30 minutes or until nicely browned.

Notes

I can’t wait to serve this to some guests for brunch. This one might even make a nice treat for Christmas morning.

I can’t wait to serve this to some guests for brunch. This one might even make a nice treat for Christmas morning.

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