Savory Sausage Breakfast Rolls Recipes

Steps:

• ----SAUSAGEMEAT FILLING----.
• Put the first 13 ingredients into a large bowl and mix well.
• Add the egg and mix again with a fork until everything is thoroughly combined.
• ----SAUSAGE ROLLS----.
• Roll the pastry out thinly into a rectangle approximately 9" x 9" and then cut it lengthwise into 2 strips.
• Divide the sausage meat into 2 pieces, dust with flour, and form into 2 rolls the length of the pastry.
• The rolls should be about ¾ inch in diameter.
• Lay a roll of sausage meat down the center of each strip, brush down the edges of the pastry with a little milk, fold one side of the pastry over the sausage meat and press the two edges firmly together.
• Seal the long edges (optional) together by flaking.
• Brush the length of the two rolls with milk, then cut each into slices 1½ to 2 inches long.
• Place on a baking sheet and bake at 400 °F to cook the meat thoroughly, and then reduce the temperature to 350 °F and cook for a further 15 minutes.
• Can be served hot or cold, as appetizers or part of a main course.

Steps:

• Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
• For the dough: Heat the milk in a small saucepot over the indirect-heat side of the grill to take the chill off. The milk should be between 110 and 115 degrees F. To the bowl of a mixer fitted with the dough hook attachment, add the warmed milk and yeast. Sprinkle 1 teaspoon of the sugar on top, then let stand for 10 minutes, allowing the yeast to foam.
• While you're waiting, melt the butter in a small saucepot over the indirect-heat side of the grill. When the butter has fully melted, continue to cook until browned, nutty and fragrant. Set aside to cool slightly. When the yeast mixture looks very foamy, add the browned butter and egg yolk and mix.
• In a separate mixing bowl, mix together the flour, salt and remaining 2 tablespoons sugar, then add to the yeast mixture. Mix until the dough begins to climb the hook and pull away from the bowl. Continue to mix until the dough is shiny and elastic, about 5 minutes. Turn out into a greased bowl, flipping once so the top is coated as well. Cover and let rise in a draft-free place until doubled in size, about 1 hour.
• For the filling: In the meantime, make the filling and prepare your pan. Combine the Parmesan, scallions, parsley, garlic and 4 tablespoons of the butter in a bowl and season liberally with salt and pepper.
• Place a 10-inch cast-iron pan over indirect heat and melt the remaining 2 tablespoons of butter, swirling to coat the bottom of the pan. Set aside.
• On a lightly floured surface, roll out the dough to a 5-by-15-inch rectangle. Spread the filling mixture over the entire surface, leaving a 1/2-inch clean edge on the side furthest away from you. Begin to tightly roll up into a log, pinching at the seam. Using non-flavored dental floss, slice the log into 6 pieces by first cutting in half and then cutting each half into thirds. This will ensure even sizing. Place the 6 rolls into the prepared pan, leaving some spacing in between. Cover and put in a draft-free place until almost doubled in size, about 30 minutes.
• Place the pan on the indirect-heat side of the grill and cover the grill with a lid. Bake until golden brown, 18 to 20 minutes. Remove from the grill and invert onto a plate. Drizzle with hot honey and sprinkle with flakey sea salt. Serve.

Steps:

• Preheat oven to 350ºF.
• Find lengthwise seam in dough; beginning at seam, gemtly unroll dough into a rectangle on a lightly floured surface.
• Roll dough into 13x8" rectangle; brush with butter, leaving a 1/2" border.
• Combine sage, salt, crushed red pepper flakes (if using), & sausage.
• Sprinkle sausage mixture evenly over dough, leaving a 1/2" border; top with cheese.
• Starting with a long side, roll dough up, jelly-roll fashion; press seam to seal (do not seal ends of roll.).
• Cut1 (1/2" thick) crosswise slice from each end; discard.
• Slice roll into 12 (1/2" thick) pieces; arrrange in a 13x9" baking dish coated with cooking spray.
• Bake at 350ºF for 28 minutes or until golden.
• Serve with lemon wedges.