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Best Breakfast Rolls Recipe
Ben Carraoli

Best Breakfast Rolls Recipe

I just made these sausage and cheese best breakfast rolls, and wow—they turned out even better than I hoped. When I pulled them out of the oven, the smell of sausage, melted cheddar, and warm dough immediately filled my kitchen.
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Prep Time 1 hour 20 minutes
Cook Time 30 minutes
Ingredients Method Notes

Ingredients
  

  • 16  oz 453 g breakfast sausage: Pick your favorite type — mild or spicy both work great and let the flavor shine through.
  • ¼ cup 36 g onion, minced: I like using yellow onion, but sweet or white onions are good too; they add a little natural sweetness.
  • 1 teaspoon salt: Helps season the sausage mixture and balance the flavors.
  • 2 tablespoons unsalted butter melted: Adds richness and helps bind the filling.
  • 1 large egg lightly beaten: Acts as a binder to keep the filling together when rolling.
  • 1 cup 113 g sharp cheddar cheese, shredded: Grating it yourself is key — it melts more smoothly and gives a better texture.
  • ¼ cup 60 ml milk: Gives the dough a richer flavor than just water.
  • ½ cup 129 g water: Helps activate the yeast and hydrate the flour.
  • 1 tablespoon granulated sugar: Just enough to feed the yeast so that it becomes active and bubbly.
  • 2 ½ teaspoons active dry yeast 1 packet: Make sure your yeast is fresh and alive — expired yeast can ruin the rise.
  • 3 cups 390 g all-purpose flour: Soft enough for a tender roll, yet strong enough to hold the filling.
  • 1 teaspoon salt: To season the dough and bring out the flavors.
  • ¼ cup 56 g unsalted butter, melted: Enriches the dough so it stays soft and slightly tender.
  • 1 large egg lightly beaten: Incorporated into the dough to enrich texture and help browning.

Method
 

  1. First, I brown the sausage and the minced onion in a skillet until the meat is cooked through. Then I carefully drain any grease so things don’t get too oily. Once cooled, I stir in the salt, melted butter, beaten egg, and freshly shredded cheddar to make a rich, cohesive filling.
  2. Next, I warm the milk, water, and sugar gently in a small saucepan until it’s around 115°F (46°C), enough to wake up the yeast. I stir in the yeast, wait for it to get foamy, then mix it into a bowl with flour, salt, the melted butter, and the beaten egg. I knead everything for about 5 minutes until I get a soft, elastic dough, then let it rest under a towel for 10 minutes.
  3. I roll out my dough into an 8 × 14‑inch rectangle, spreading the sausage-cheese filling evenly across, leaving about a 1-inch margin. Then I roll it up from the long side into a log, pinch the seams closed, and cut into 12 equal pieces. I place each cut side-down into a greased 9×13 pan so they’re cozy but can still grow.
  4. After assembling, I cover the pan with a towel or plastic wrap and leave the rolls in a warm spot for about an hour — or until they double in size. This one-hour rise helps ensure they’re soft and pillowy, not dense.
  5. Finally, I preheat my oven to 375°F (190°C) and bake the rolls for 25–30 minutes, until they’re golden on top. Once they’re out, I let them cool briefly in the pan (on a wire rack) so they settle just a little before slicing into them.

Notes

  • I always let the sausage mixture cool completely before adding it to the dough — warm filling can make the dough too soft or soggy.
  • I grate the cheddar myself — pre-shredded cheese doesn’t melt as smoothly as freshly grated.
  • I use active dry yeast that’s fresh and not expired; old yeast slows down the rise.
  • When I roll the dough, I dust my surface lightly with flour to prevent sticking without making the dough tough.
  • After baking, I let the rolls rest in the pan for a few minutes so they don’t collapse when I cut them.