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Savory breakfast rolls baked to perfection, ideal for a delicious morning meal.

Savory Breakfast Rolls

Handheld, filling rolls made with simple baking powder dough, filled with sausage, cheese, and green onions, perfect for busy mornings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 rolls
Course: Breakfast, Brunch
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 2 cups all-purpose flour For a slightly tender crumb, measure by spooning into the cup.
  • 1 cup milk Whole milk gives best flavor; you can use 2%.
  • 1/4 cup vegetable oil Neutral oil keeps the dough soft.
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
Filling Ingredients
  • 1 cup cooked breakfast sausage, crumbled Use patties or bulk sausage cooked and drained.
  • 1 cup shredded cheese Cheddar or a cheddar-monterey blend melts well.
  • 1/4 cup chopped green onions Scallions.
For Egg Wash
  • 1 large egg, beaten

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C). Grease a baking sheet or line it with parchment.
  2. In a large bowl, whisk together the flour, baking powder, and salt.
  3. Pour in the milk and vegetable oil. Stir with a spatula until a soft dough forms; it should hold together but not be sticky.
  4. Lightly flour your work surface. Pat or roll the dough into a rectangle about 12 x 8 inches.
  5. Evenly scatter the crumbled sausage, shredded cheese, and chopped green onions over the dough, leaving a small border.
Assembly
  1. Starting from a long edge, roll the dough up tightly into a log. Pinch the seam to seal.
  2. Slice the log into 8–10 rounds with a sharp knife. Place each roll cut-side up on the prepared baking sheet.
  3. Brush the tops with the beaten egg for a glossy, golden finish.
Baking
  1. Bake for 20–25 minutes, until the tops are golden brown and the centers are set. Remove from oven and let cool a few minutes before serving.

Notes

These rolls are fantastic warm straight from the oven. Serve with fresh fruit, a mixed-green salad, salsa, sour cream, or mustard. Store in an airtight container for up to 3 days or freeze for up to 2 months.