These savory breakfast rolls are made with a soft dough swirled around scrambled eggs, sausage, and cheese. A great meal prep recipe for the week, or great to serve at brunch.
In a medium-sized skillet, cook the sausage until the sausage is cooked through. Drain the grease and transfer to a medium-sized mixing bowl.
Cook the scrambled eggs and transfer to the mixing bowl with the sausage.
Make the dough:
Combine the warm water, yeast and sugar in the bowl of a stand mixer and let sit for about 5 minutes, until the yeast is bubbly.
Mix in the oil, salt and 2 ½ cups of flour. Mix until combined, and then slowly add more of the flour until the dough cleans the sides of the mixing bowl.
Continue mixing for an additional 3-4 minutes, then cover with plastic wrap and let sit in a warm place for 15 minutes.
Assembly
Preheat the oven to 400 degrees F and spray a 9x13 pan with cooking spray..
Turn the dough out onto a lightly floured surface and knead until smooth and elastic (about 5 minutes).
Cover with a kitchen towel and let the dough rest for 10 minutes.
Roll the dough out into an 8x14-inch rectangle.
Brush the dough with the melted butter.
Spread the filling evenly over the dough, leaving a 1-inch margin on the outer edge, then sprinkle on 3/4 of the shredded cheese (reserve ½ cup for later).
Roll up the dough, starting with the long side.
Pinch the seams to seal.
Use a sharp knife to cut the roll into 12 equal-sized rolls.
Place each roll cut side down the prepared 9x13-inch pan.
Cover and let rise in a warm place for 15 minutes.
Bake the rolls for 12-15 minutes or until lightly golden.
Remove from the oven and top the rolls with the remaining ½ cup of cheese.
Return to the oven and bake for an additional 1-2 minutes, just until the cheese melts.
Brush with an additional 1 Tablespoon of melted butter.
Serve warm.
Notes
Store cooled rolls in an airtight container in the fridge for up to 4 days.