Sausage and Sage Breakfast Rolls
This recipe makes for a quick breakfast to go. It comes together even faster with a bread machine. Simply add the dough ingredients in the bread machine’s insert per manufacturer’s recommendations and use the machine’s dough setting. I have included alternative filling options at the end of this recipe.
- 2 cups white whole wheat flour
- 2 T granulated sugar
- ½ tsp salt
- 1 package active dry yeast
- ½ cup milk
- ¼ cup water
- 2 T butter, melted
- 8 ounces bulk breakfast sausage
- 1 T of olive oil
- ¼ of a medium onion, chopped
- 1 T sage, chopped
- ¼ tsp salt
- 2 T butter, melted and divided
- ½ cup cheddar cheese, shredded
Mix flour, sugar, salt and yeast in a large bowl. Mix milk, water and melted butter in a small bowl. Slowly add the liquids to the flour mixture while stirring until combined. If needed, add additional flour until a smooth dough forms. Flour your work surface and knead for 3 minutes.
Brown sausage in a skillet and let cool in a small bowl. Heat olive oil in a clean skillet and cook onions till softened. Add softened onions to sausage. Mix in sage and salt.
Roll out the roll dough on a floured surface to a roughly 13×9 inch rectangle. Brush the dough with a tablespoon of melted butter, leaving a ½ inch border. Spread the sausage mixture evenly on the dough, then sprinkle with cheddar. Roll up and seal the long seam of the roll (not the edges). Slice off ½ inch from each end. Slice into 12 equal pieces and place cut side up in a 13×9 inch baking dish coated with cooking spray. Brush the tops of the rolls with the remaining tablespoon of butter. Cover with plastic wrap.
Preheat oven to 350°F. Let rolls rise for 30 minutes while the oven preheats.
Bake rolls for 20-28 minutes until the rolls are lightly browned. Let cool and serve. Serves 6 (2 rolls per serving).