• 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.
  1 cup “fed” sourdough starter, 2/3 cups warm water, 1/3 cup butter, 1 large egg, 1 tablespoon granulated sugar, 1 teaspoon instant yeast, 1 teaspoon kosher salt
• 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.
  3 1/4 cups all-purpose flour
• 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.
  1 pound bulk pork sausage
• Grate the cheddar cheese and place in a bowl for use later.
  2 cups cheddar cheese
• Heat the butter in a glass measuring cup for about 20-30 seconds, until melted.
  5 tablespoons melted butter

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.
  1 teaspoon smoked 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.
  1/2 teaspoon garlic powder
• Serve Sourdough Sausage Cheese Rolls warm for a brunch or potluck meal. This recipe will serve up to 14 people.