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–+ servings
Benjamin

Quick and Cozy Breakfast Rolls

These Savory Breakfast Rolls are the ultimate morning treat! Packed with spiced sausage, gooey cheddar cheese, and served with a vibrant roasted red pepper sauce, they’re perfect for breakfast, brunch, or any time you’re craving something hearty and satisfying. Easy to make and bursting with flavor, these rolls will quickly become a family favorite!
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 1 hour 40 minutes
Servings: 15 rolls
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Rolls:
  • 1 pound hot ground pork sausage e.g., Jimmy Dean
  • 15 frozen dinner rolls thawed
  • All-purpose flour for dusting
  • 8 ounces sharp cheddar cheese shredded (about 2 cups)
  • 4 tablespoons salted butter melted
  • 1 tablespoon fresh flat-leaf parsley finely chopped
  • Flaky sea salt for sprinkling
For the Roasted Red Pepper Sauce:
  • 1 12-ounce jar roasted red bell peppers, drained
  • 1 garlic clove
  • 2 teaspoons sherry vinegar or apple cider vinegar
  • 1 tablespoon olive oil
  • 1/4 teaspoon kosher salt

Method
 

Preheat the Oven:
  1. Preheat your oven to 350°F (175°C).
 Brown the Sausage:
  1. Heat a large cast-iron skillet over medium-high heat.
  2. Add the ground sausage and cook for about 10 minutes, stirring frequently, until browned and crumbled.
  3. Transfer the cooked sausage to a plate lined with paper towels, using a slotted spoon. Set aside.
Shape the Rolls:
  1. Lightly dust a clean work surface with flour.
  2. Roll each thawed dinner roll into a rectangle about 5 x 2 1/2 inches.
  3. Place 2 tablespoons of cooked sausage and 2 tablespoons of shredded cheddar cheese in the center of the dough rectangle.
  4. Starting at one short end, tightly roll the dough over the filling, jelly roll-style. Pinch the seam to seal.
 Proof the Rolls:
  1. Arrange the rolls, swirl-side up, in the same skillet used to cook the sausage (no need to clean it).
  2. Cover the skillet with a clean kitchen towel and let the rolls rise in a warm spot until they double in size, about 45 minutes.
 Bake the Rolls:
  1. Uncover the skillet and bake the rolls for 30–35 minutes, or until golden brown and cooked through.
Make the Roasted Red Pepper Sauce:
  1. Combine the roasted red bell peppers, garlic, and vinegar in a food processor. Blend until smooth (about 1 minute).
  2. Heat the olive oil in a small skillet over medium-high heat.
  3. Add the red pepper mixture and cook, stirring frequently, for 2 minutes, or until the sauce thickens slightly.
  4. Stir in the salt and set aside.
 Finish the Rolls:
  1. Remove the rolls from the oven.
  2. Mix the melted butter with chopped parsley and brush it over the tops of the rolls.
  3. Sprinkle with flaky sea salt for an added crunch and flavor.

Notes

  • Make Ahead: You can assemble and proof the rolls the night before. Cover and refrigerate them overnight, then bake fresh in the morning.
  • Storage: Store leftover rolls in an airtight container in the refrigerator for up to 3 days.
  • Freezing: Baked rolls can be frozen for up to 3 months. Reheat in the oven at 350°F until warmed through.
  • Customizations: Add cooked bacon or sautéed spinach to the filling for variety.

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