Featured Image - Sourdough Sausage Cheese Rolls

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I have been working on this recipe for Sourdough Sausage Cheese Rolls for a few years now. Lightly sweet and tender bread rolled up in cheddar cheese and sausage. Perfect for a weekend brunch or a quick breakfast on the go.

A dear lady from our church used to bring a breakfast dish on Sunday mornings that we all loved, which is what this recipe is based on. Dorathy always laughed and said it was the easiest recipe, yet my mother-in-law and I both struggled to capture the wonderful flavor in a homemade version.

After multiple tries and failures, I finally considered using sourdough in the recipe. And that’s when I found success! I’m so happy to share this recipe with you now. Our church lost Dorathy a little over a year ago to cancer, so this recipe means even more to us now.

I especially like making these rolls in two round pans, and then freezing one for later to use on weekends or when company comes.

Recipe for Sourdough Starter

If you haven’t quite built up the courage to try your hand at sourdough, I hope you will do so soon. It’s wonderful and adds such lovely flavor to recipes. These rolls use an active starter (one that has been fed). Learn even more about Sourdough Here.

More Sourdough Breakfast Ideas

Ingredients for Sourdough Sausage Cheese Rolls

(As a Walmart Affiliate, I earn from qualified purchases at the links below. See the full recipe at the bottom of this post.)

Instructions For Making This Recipe

Gather the ingredients so you have everything close at hand on the counter or table.

Make the Dough

In a large mixing bowl, combine the active sourdough starter, warm water, butter, large egg, granulated sugar, instant yeast, and kosher salt. Mix to combine. Then mix in the all-purpose flour to make a smooth, soft sough, kneading with the stand mixer (or by hand) for 4-5 minutes.

Place dough in greased bowl and cover with plastic wrap. Allow to rise for 1 1/2 hours, until doubled. Once the dough has nearly doubled, gently punch down with your knuckles.

Prepare the Filling Ingredients

While the dough rises, prepare the filling ingredients. Heat a small skillet over medium high heat and brown the ground pork sausage. Allow to cool.

Grate the cheddar cheese and place in a bowl for use later.

Heat the butter in a glass measuring cup for about 20-30 seconds, until melted.

Assemble the Rolls

On a lightly floured surface, roll or pat down the dough into a 12″ x 16″ rectangle. Spread 2 tablespoons melted butter over the dough and generously sprinkle with paprika.

Cover the dough with 1 1/2 cups of the grated cheddar cheese, followed by the browned pork sausage, allowing 1/2-inch along the edges.

Beginning with the long side, roll the dough as you would for cinnamon rolls, sealing the edge by pinching the seam together with your fingers.

Use Dental Floss to Slice the Rolls
Example of Using Dental Floss To Slice Rolls – Sourdough Cinnamon Rolls

Mark slices with the edge of a knife, then using plain dental floss, slice the rolls by bringing the floss up and around the dough, crossing threads at the top to cut off each slice. Do this for each of the 14 rolls.

Place rolls in two lightly greased 9″ round cake pans (7 per pan).

Alternately, if you’ll be serving a large group, you may place the rolls in a greased oblong cake pan.

Cover the pans with plastic wrap or a clean cotton tea towel and allow the dough to rise for another hour until puffy. Toward the end of the rising time, preheat oven to 350°F.

When the rolls have risen, sprinkle the tops with the remaining grated cheddar cheese. Bake in preheated oven for 20-23 minutes until the tops are lightly browned. Remove from oven.

Finish Dressing the Rolls

In a small bowl, combine remaining 3 tablespoons of melted butter and garlic powder, mixing well. Brush mixture over the warm rolls to cover.

Serve Sourdough Sausage Cheese Rolls warm for a brunch or potluck meal. This recipe will serve up to 14 people.

Storing the Rolls

Refrigerate leftovers in a covered container for up to 5 days. Or you may opt to freeze one of the pans for using later. To do this, remove rolls from the pan and place on a large piece of aluminum foil. Wrap the rolls securely in the foil, then place in a gallon or 2 gallon freezer bag. You may freeze the rolls for up to 2 months.

When ready to use, remove package from the freezer and allow to come to room temperature before opening the bag, to ensure no moisture loss. Place the rolls still wrapped in aluminum foil in a preheated 350°F oven and heat through, approximately 12-15 minutes. Serve warm.

Featured Image - Sourdough Sausage Cheese Rolls

Sourdough Sausage Cheese Rolls

Sourdough Sausage Cheese Rolls are lightly sweet and tender, rolled up in cheddar cheese and sausage. Perfect for a weekend brunch or a quick breakfast on the go.
Prep Time 40 minutes
Cook Time 20 minutes
Rising Time: 2 hours 30 minutes
Total Time 3 hours 30 minutes
Serving Size 14

(As an Amazon Associate, I earn from qualifying purchases.)

Ingredients 

Filling

  • 1 pound bulk pork sausage
  • 2 cups cheddar cheese (grated)
  • 5 tablespoons melted butter (divided)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder (for topping)

Instructions

  • Gather the ingredients so you have everything close at hand on the counter or table.

Make the Dough

  • In a large mixing bowl, combine the active sourdough starter, warm water, butter, large egg, granulated sugar, instant yeast, and kosher salt. Mix to combine. Then mix in the all-purpose flour to make a smooth, soft sough, kneading with the stand mixer (or by hand) for 4-5 minutes.
  • Place dough in greased bowl and cover with plastic wrap. Allow to rise for 1 1/2 hours, until doubled. Once the dough has nearly doubled, gently punch down with your knuckles.

Prepare the Filling Ingredients

  • While the dough rises, prepare the filling ingredients. Heat a small skillet over medium high heat and brown the ground pork sausage. Allow to cool.
  • Grate the cheddar cheese and place in a bowl for use later.
  • Heat the butter in a glass measuring cup for about 20-30 seconds, until melted.

Assemble the Rolls

  • On a lightly floured surface, roll or pat down the dough into a 12″ x 16″ rectangle. Spread 2 tablespoons melted butter over the dough and generously sprinkle with paprika.
  • Cover the dough with 1 1/2 cups of the grated cheddar cheese, followed by the browned pork sausage, allowing 1/2-inch along the edges.
  • Beginning with the long side, roll the dough as you would for cinnamon rolls, sealing the edge by pinching the seam together with your fingers.
  • Mark slices with the edge of a knife, then using plain dental floss, slice the rolls by bringing the floss up and around the dough, crossing threads at the top to cut off each slice. Do this for each of the 14 rolls.
  • Place rolls in two lightly greased 9″ round cake pans (7 per pan).
  • (Alternately, if you’ll be serving a large group, you may place the rolls in a greased oblong cake pan.)
  • Cover the pans with plastic wrap or a clean cotton tea towel and allow the dough to rise for another hour until puffy. Toward the end of the rising time, preheat oven to 350°F.
  • When the rolls have risen, sprinkle the tops with the remaining grated cheddar cheese. Bake in preheated oven for 20-23 minutes until the tops are lightly browned. Remove from oven.

Finish Dressing the Rolls

  • In a small bowl, combine remaining 3 tablespoons of melted butter and garlic powder, mixing well. Brush mixture over the warm rolls to cover.
  • Serve Sourdough Sausage Cheese Rolls warm for a brunch or potluck meal. This recipe will serve up to 14 people.

Notes

*Unless otherwise indicated, all butter used on this recipe site is salted.
**Refrigerate leftovers in a covered container for up to 5 days. Or you may opt to freeze one of the pans for using later. To do this, remove rolls from the pan and place on a large piece of aluminum foil. Wrap the rolls securely in the foil, then place in a gallon or 2 gallon freezer bag. You may freeze the rolls for up to 2 months.

Nutrition

Calories: 373kcal | Carbohydrates: 27g | Protein: 13g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 75mg | Sodium: 552mg | Potassium: 144mg | Fiber: 1g | Sugar: 1g | Vitamin A: 536IU | Vitamin C: 0.2mg | Calcium: 127mg | Iron: 2mg

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