Budget Sausage Breakfast Rolls

Steps

1. 1

   Mix dough

   • In a large bowl, whisk together 3 cups (375 g) flour, 2.25 teaspoons (7 g) instant yeast, 1 tablespoon (12 g) sugar, and 1.5 teaspoons (9 g) kosher salt.
   • Pour in 1.25 cups (300 ml) warm water and 2 tablespoons (30 ml) vegetable oil.
   • Stir with a wooden spoon until all flour is incorporated and the dough comes together—it should be soft and slightly sticky, not dry.
   • The dough does not need to be kneaded; mixing until just combined is sufficient.

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   Ready when: All flour is moistened and dough is shaggy but holds together

   Tip: Do not overwork the dough; a slightly sticky texture is correct and will produce tender rolls.

2. 2

   First rise

   • Cover the bowl with a clean kitchen towel or plastic wrap.
   • Set in a warm, draft-free spot (such as a turned-off oven with the light on, or a warm corner of the kitchen) for 1 hour or until the dough has roughly doubled in volume.

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   Ready when: Dough has visibly increased in size, roughly doubled

   Tip: If your kitchen is cool, place the bowl on top of the refrigerator or in a warm corner to speed rising.

3. 3

   Cook sausage filling

   • While the dough rises, heat a medium skillet over medium-high heat.
   • Add 1 pound (454 g) ground sausage and 1 finely diced medium onion.
   • Cook, breaking the sausage into small pieces with a spoon or spatula, for 6–8 minutes until the sausage is fully browned with no pink remaining and reaches an internal temperature of 160°F (71°C), and the onion is soft and translucent.
   • Drain excess fat if needed, leaving 1–2 tablespoons for flavor.
   • Stir in 0.5 teaspoon (2 g) garlic powder and black pepper to taste (start with ¼ teaspoon).
   • Remove from heat and let cool slightly.

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   Ready when: Sausage is fully browned with no pink, internal temperature is 160°F (71°C), onion is soft and golden

   Tip: Cool the filling slightly before adding it to the dough so you don't harm the yeast. Use an instant-read thermometer to verify the sausage has reached safe temperature.

4. 4

   Shape rollsOven 375°F / 190°C

   • Preheat oven to 375°F (190°C).
   • Line a 9×13-inch (23×33 cm) baking pan with parchment paper.
   • Turn the risen dough out onto a lightly floured surface.
   • Using a rolling pin or your hands, gently stretch and flatten the dough into a rough rectangle, approximately 12×10 inches (30×25 cm).
   • Spread the cooled sausage filling evenly over the dough, leaving a ½-inch (1.3 cm) border on all sides.
   • Starting at one of the long sides, tightly roll the dough into a log, pinching the seam closed.
   • Using a sharp knife or bench scraper, cut the log into 12 equal pieces (each about 1 inch / 2.5 cm thick).
   • Arrange the rolls cut-side up in the prepared pan (they will be snug but with a little room to rise).

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   Ready when: Dough is rolled, filled, and cut into 12 pieces arranged in the pan

   Tip: Cut with a sharp serrated knife or floss to avoid crushing the soft dough and squishing the filling.

5. 5

   Second rise and egg wash

   • Cover the pan loosely with a clean towel and set in a warm spot for 30 minutes, until the rolls have puffed and expanded (they should touch each other but still hold their individual shapes).
   • Once proofed, beat 1 large egg with 1 tablespoon water and brush the mixture over the tops of the rolls.

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   Ready when: Rolls are visibly puffed and touching their neighbors; egg wash is applied

   Tip: Don't over-proof (let them rise too long), or they will collapse in the oven. If they feel jiggly when you gently shake the pan, they're ready.

6. 6

   Bake rollsOven 375°F / 190°C

   • Bake at 375°F (190°C) for 22–25 minutes, until the tops are deep golden brown and a roll lifted from the center of the pan sounds hollow when tapped on the bottom.
   • The rolls should smell fragrant and feel firm to the touch but still soft inside.

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   Ready when: Tops are deep golden brown, rolls sound hollow when tapped

   Tip: If the tops brown too quickly, tent loosely with aluminum foil for the final 5 minutes to prevent over-browning.

7. 7

   Cool and serve

   • Remove the pan from the oven and let the rolls cool in the pan for 5 minutes.
   • Gently transfer them to a wire rack or serving platter using a spatula or small serving fork.
   • Serve warm or at room temperature.

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   Ready when: Rolls are set enough to lift without breaking

   Tip: If serving later, keep them covered with a clean towel to stay warm and soft.