E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Sausage-filled Cheese Rolls Susan Reid | February 16, 2021 You can use any kind of bulk sausage you like in these tender, cheesy rolls: breakfast, italian, andouille. Your rolls, you choose! Level Intermediate Prep Time 2.5-3 hours 15 minutes Cook Time 35-40 minutes Serves 12 Cook it With Our Cast Iron Casserole Ingredients Dough 1 cup milk 2 teaspoons instant yeast 3 cups unbleached all-purpose flour 2 tablespoons sugar 2 tablespoons unsalted butter, softened 1 teaspoon salt 1 cup shredded swiss cheese ½ cup grated parmesan cheese Filling 12 ounces uncooked bulk breakfast or italian sausage ¼ cup bread crumbs chopped fresh parsley (optional) Directions Dough Combine all of the ingredients in a large bowl, mixing until the dough comes together. Knead by hand for 8 minutes or in the bowl of a stand mixer for 6 minutes at medium-low speed until the dough is smooth and supple. Cover and let rise for 60-90 minutes, until the dough is doubled. Filling Mix the sausage and breadcrumbs together until evenly combined; this is most easily accomplished by squishing the mixture through your fingers. Stir in the parsley, if using. Assembly Turn the dough out onto a lightly floured work surface and press it out to a 12 x 14-inch rectangle. Spread the filling over the dough, leaving one long edge uncovered. Roll up the dough toward the uncovered edge, pinching it to seal. Using a sharp knife or a length of unflavored dental floss, cut the dough into 12 rolls. Place the rolls, cut side up, in a greased 9 x 13 Casserole pan. Cover and let rise for 45-60 minutes, until the dough is puffy-looking, though not necessarily doubled. Halfway through the rise time, preheat the oven to 350 degrees F. When the dough has risen, uncover and bake for 35-40 minutes, until the rolls are deep golden brown and the dough in the center reads 190 degrees F when measured with a digital thermometer. Remove from the oven and serve warm. Contributed By: Susan Reid Chef Susan Reid is the food editor of Sift Magazine, a baking publication by King Arthur Baking Company. In her spare time, Susan shares some of her recipes on her blog, The Well Plated Life. Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Orange Pistachio Pound Cake View recipe Dirty Martini Puttanesca View recipe Classic Quiche Lorraine View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Sausage-filled Cheese Rolls Susan Reid | February 16, 2021 You can use any kind of bulk sausage you like in these tender, cheesy rolls: breakfast, italian, andouille. Your rolls, you choose! Level Intermediate Prep Time 2.5-3 hours 15 minutes Cook Time 35-40 minutes Serves 12 Cook it With Our Cast Iron Casserole Ingredients Dough 1 cup milk 2 teaspoons instant yeast 3 cups unbleached all-purpose flour 2 tablespoons sugar 2 tablespoons unsalted butter, softened 1 teaspoon salt 1 cup shredded swiss cheese ½ cup grated parmesan cheese Filling 12 ounces uncooked bulk breakfast or italian sausage ¼ cup bread crumbs chopped fresh parsley (optional) Directions Dough Combine all of the ingredients in a large bowl, mixing until the dough comes together. Knead by hand for 8 minutes or in the bowl of a stand mixer for 6 minutes at medium-low speed until the dough is smooth and supple. Cover and let rise for 60-90 minutes, until the dough is doubled. Filling Mix the sausage and breadcrumbs together until evenly combined; this is most easily accomplished by squishing the mixture through your fingers. Stir in the parsley, if using. Assembly Turn the dough out onto a lightly floured work surface and press it out to a 12 x 14-inch rectangle. Spread the filling over the dough, leaving one long edge uncovered. Roll up the dough toward the uncovered edge, pinching it to seal. Using a sharp knife or a length of unflavored dental floss, cut the dough into 12 rolls. Place the rolls, cut side up, in a greased 9 x 13 Casserole pan. Cover and let rise for 45-60 minutes, until the dough is puffy-looking, though not necessarily doubled. Halfway through the rise time, preheat the oven to 350 degrees F. When the dough has risen, uncover and bake for 35-40 minutes, until the rolls are deep golden brown and the dough in the center reads 190 degrees F when measured with a digital thermometer. Remove from the oven and serve warm. Contributed By: Susan Reid Chef Susan Reid is the food editor of Sift Magazine, a baking publication by King Arthur Baking Company. In her spare time, Susan shares some of her recipes on her blog, The Well Plated Life. Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Orange Pistachio Pound Cake View recipe Dirty Martini Puttanesca View recipe Classic Quiche Lorraine View recipe
