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Sausage and Sage Breakfast Rolls

Posted by Jaron Schneider on October 6, 2011 · 5 Comments 

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.

Roll Dough
-       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

Filling
-       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

Dough:
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.

Filling:
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.

Rolls:
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).

Alternatives:
-       Substitute bacon for sausage and leave out the sage.
-       For a vegetarian option, leave out the meat and sage, softening half of an onion instead.