1-First, begin by preparing the dough. Warm ¼ cup of milk, ½ cup of water, and 1 tablespoon of granulated sugar to around 115ºF, then stir in 2 ½ teaspoons of active dry yeast and let it sit for 5 minutes until it’s foamy. In a mixing bowl, combine 1 cup of all-purpose flour, 1 teaspoon of salt, ¼ cup of melted unsalted butter, 1 lightly beaten large egg, and the yeast mixture; beat until blended. Gradually add the remaining 2 cups of all-purpose flour to form a soft dough, then knead on a floured surface until smooth and elastic, about 5 minutes. Cover and let it rest for 10 minutes this step ensures the dough rises nicely for fluffy rolls.

2-Next, cook the filling. In a skillet, cook 16 ounces of breakfast sausage and ¼ cup of minced onion until the sausage is fully cooked through, then drain any excess grease and let it cool. Stir in 1 teaspoon of salt, 2 tablespoons of melted unsalted butter, 1 lightly beaten large egg, and 1 cup of shredded sharp cheddar cheese to complete the mixture. This savory filling is what makes these breakfast rolls with sausage and cheese so irresistible.

3-Once the dough has rested, roll it into an 8×14-inch rectangle. Spread the filling evenly over the dough, leaving a 1-inch margin around the edges, then roll it up tightly, pinch the seams to seal, and cut into 12 equal rolls. Place them cut side down in a greased 9×13-inch pan, cover, and let them rise in a warm place for about 1 hour until doubled in size. For outdoor cooking enthusiasts, you could even adapt this by grilling the sausage first check out our outdoor cooking tips for more ideas.

4-Finally, preheat your oven to 375ºF and bake the rolls for 25-30 minutes until they’re golden brown. Let them cool slightly before serving to enjoy the full flavor. This method keeps the rolls soft and pillowy, perfect for a savory morning treat. With these steps, you’ll master sausage and cheese breakfast rolls in no time.