1-First: prepare the filling by cooking the 16 ounces of breakfast sausage and ¼ cup of minced onion until the sausage is fully cooked. Drain any grease, let it cool, then mix in 1 teaspoon of salt, 2 tablespoons of melted unsalted butter, 1 lightly beaten large egg, and 1 cup of shredded sharp cheddar cheese to create a flavorful blend.

2-Next: make the dough by warming ¼ cup of milk, ½ cup of water, and 1 tablespoon of granulated sugar until about 115°F, then remove from heat and stir in 2 ½ teaspoons of active dry yeast. Let it sit for 5 minutes until foamy before moving on.

3-Combine 1 cup of all-purpose flour, 1 teaspoon of salt, ¼ cup of melted unsalted butter, 1 lightly beaten large egg, and the yeast mixture. Gradually add the remaining 2 cups of all-purpose flour to form a soft dough, then knead on a floured surface until smooth and elastic, about 5 minutes, and let the dough rest for 10 minutes.

4-Roll the dough into an 8×14 inch rectangle and spread the filling evenly over it, leaving a 1-inch margin. Roll the dough into a log starting from a long side, pinch the seams closed, and cut into 12 equal rolls. Place the rolls cut side down in a greased 9×13 inch pan, cover, and let the dough rise in a warm place for 1 hour until doubled in size.

5-Finally, preheat the oven to 375°F and bake the rolls for 25-30 minutes or until golden brown. Allow them to cool slightly before serving, and for a related twist, explore our sausage and egg stuffed potatoes recipe for another breakfast favorite.