Introduction

These savory breakfast rolls combine a fluffy, tender dough with a hearty sausage and cheese filling, making them perfect for a comforting morning meal. Packed with flavorful vegetables and aromatic herbs, they are great for family breakfasts or brunch gatherings.

The image shows three round, golden-brown pastry nests arranged closely on a white plate set on a white marbled surface. Each pastry has a spiral shape with a slightly crispy texture on the edges. In the middle of each pastry is a smooth layer of melted white cheese topped with a bright yellow, glossy cooked egg yolk. Small pieces of crispy, dark red bacon are scattered throughout the cheese and pastry. Fresh green chopped herbs are sprinkled generously on top and around the pastries, adding a fresh color contrast. The photo is captured up close, showing the shiny textures and details clearly, photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 ½ cups (420g) all-purpose flour, plus more for dusting
1 packet (2 ¼ teaspoons) active dry yeast
1 teaspoon granulated sugar
1 teaspoon salt
1 ¼ cups (300ml) warm milk (about 110°F/43°C)
¼ cup (60ml) olive oil, plus more for greasing
1 pound (450g) breakfast sausage, removed from casings
1 medium onion, finely chopped
1 red bell pepper, finely chopped
1 green bell pepper, finely chopped
4 cloves garlic, minced
8 ounces (225g) cream cheese, softened
1 cup (100g) shredded cheddar cheese
½ cup (50g) shredded mozzarella cheese
2 tablespoons chopped fresh parsley
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper
1 large egg
1 tablespoon milk
Everything bagel seasoning (optional)
Sesame seeds (optional)
Poppy seeds (optional)

Instructions

Step 1: In a large bowl, combine the warm milk, sugar, and yeast. Stir gently and let it sit for 5-10 minutes, or until the mixture becomes foamy.
Step 2: Add the olive oil and salt to the yeast mixture. Gradually add the flour, one cup at a time, mixing with a wooden spoon or spatula until a shaggy dough forms.
Step 3: Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes, or until the dough is smooth and elastic. Add more flour or water as needed.
Step 4: Lightly grease a large bowl with olive oil. Place the dough in the bowl, turning to coat all sides. Cover the bowl and let rise in a warm place for 1-1.5 hours, or until doubled in size.
Step 5: While the dough is rising, cook the breakfast sausage in a large skillet over medium heat, breaking it up with a spoon, until browned and cooked through. Drain off any excess grease.
Step 6: Add the chopped onion, red bell pepper, and green bell pepper to the skillet with the cooked sausage. Cook until the vegetables are softened, about 5-7 minutes.
Step 7: Add the minced garlic, dried oregano, salt, and pepper to the skillet. Cook for another minute, until the garlic is fragrant.
Step 8: Remove the skillet from the heat and let it cool slightly. In a large bowl, combine the cooked sausage and vegetable mixture, softened cream cheese, shredded cheddar cheese, shredded mozzarella cheese, and chopped fresh parsley. Mix well until all ingredients are evenly distributed. Taste and adjust seasonings as needed.
Step 9: Once the dough has doubled in size, gently punch it down to release the air. Turn the dough out onto a lightly floured surface.
Step 10: Using a rolling pin, roll the dough into a large rectangle, about 12×18 inches.
Step 11: Evenly spread the sausage and cheese filling over the entire surface of the dough, leaving a small border along one of the long edges.
Step 12: Starting from the opposite long edge, tightly roll up the dough into a log. Pinch the seam to seal it closed.
Step 13: Using a sharp knife or unflavored dental floss, cut the log into 12 equal slices.
Step 14: Lightly grease a 9×13 inch baking dish. Place the rolls cut-side up in the prepared baking dish, leaving a little space between each roll.
Step 15: Cover the baking dish and let the rolls rise in a warm place for another 30-45 minutes, or until they have puffed up slightly.
Step 16: Preheat your oven to 375°F (190°C).
Step 17: In a small bowl, whisk together the egg and milk to create the egg wash.
Step 18: Gently brush the tops of the rolls with the egg wash.
Step 19: Sprinkle the rolls with your desired toppings, such as everything bagel seasoning, sesame seeds, or poppy seeds.
Step 20: Bake in the preheated oven for 25-30 minutes, or until the rolls are golden brown and the filling is bubbly.
Step 21: Let the rolls cool in the baking dish for a few minutes before serving.

Tips & Variations

For a vegetarian version, replace the sausage with sautéed mushrooms or your favorite plant-based protein.
Try adding cooked spinach or kale to the filling for extra greens.
Use different cheeses like pepper jack or gouda for a unique flavor twist.
If you don’t have fresh parsley, substitute with dried parsley but reduce the quantity by half.
Everything bagel seasoning adds great texture and flavor, but feel free to use your favorite seeds or spices instead.

Storage

Store leftover rolls in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a 350°F (175°C) oven for about 10 minutes or microwave until heated through. These rolls can also be frozen; wrap them tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

How to Serve

Three golden-brown, spiral-shaped pastries sit on a white plate, each with a crispy outside layer and softer inside layers visible in the swirl. At the center of each pastry, there is a small bright yellow egg yolk on top of a white melted cheese layer that covers the middle of each swirl. Small pieces of dark, crispy bacon are scattered on top and embedded in the pastry. Fresh green chopped herbs are sprinkled over the cheese, eggs, and plate edges. The plate is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough a day ahead and refrigerate it after the first rise. Just let it come to room temperature before shaping and filling.

Can I use a different type of sausage?

Absolutely. Breakfast sausage adds great flavor, but you can substitute with Italian sausage, chorizo, or even cooked bacon pieces for a different taste.