Sausage Roll - Ups
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
1/4 cup warm water1 package Fleischmann's Active Dry Yeast1 cup 2% milk (book calls for whole milk)2 tablespoons butter1 teaspoon salt1 egg, lightly beaten2-1/2 to 2-3/4 White Flour, divided1/2 cup ( 1 stick ) butter, softened1 pound bulk breakfast sausage, uncooked
Combine water and yeast in a small bowl; stir briefly, then let stand 5 to 10 minutes, or until foamy.
Combine milk and 2 tablespoons butter in a saucepan; warm over medium heat until butter melts.Stir in salt. Let cool to lukewarm.
Pour milk mixture into large bowl. Add yeast mixture and egg; mix well. Add 2 1/2 cups of flour, 1/2 cup at a time, mixing well after each addition. Work in remaining 1/4 cup flour if needed to make a soft dough. Turn out onto lightly floured surface and knead about 2 minutes.
Cover dough with a towel and let rest about 5 minutes, for dough to firm up. (At this point, you can wrap dough in plastic wrap and refrigerate it until the next day. When ready to use, remove plastic wrap and place dough on lightly floured surface. Let dough stand at room temperature 15 minutes before proceeding with recipe.)
Add 1/2 cup softened butter to dough; incorporate it by hand.(YOu just squish the butter around until it can be kneaded.) Knead 2 or 3 minutes. The dough will be soft and sticky. Let dough rest 5 minutes while you get the sausage out of the refrigerator and lightly grease two baking sheets.
On floured board or counter top, roll out dough into a 24 x 15 inch rectangle. Crumble sausage and spread it evenly on top of dough. Starting with long side, carefully roll up dough and sausage, like a jelly roll. Using a sharp knife, cut roll into slices, 1 inch thick. Place slices about 2 inches apart on greased baking sheets. Cover and let rise 30 minutes.
Bake in a preheated 350°F oven 20 to 25 minutes, or until sausage is browned and bread is golden brown.
NOTE: By using a garlic of Italian sausage, you can change these breakfast roll-ups into hot appetizers. Resist the temptation to turn them into mini-pizzas by adding sauce and cheese, because that will overpower the delicate texture of the pastry crust.
Serving Size: Makes 24, 1 roll servings
Number of Servings: 24
Recipe submitted by SparkPeople user DANHENEHAN.
Combine milk and 2 tablespoons butter in a saucepan; warm over medium heat until butter melts.Stir in salt. Let cool to lukewarm.
Pour milk mixture into large bowl. Add yeast mixture and egg; mix well. Add 2 1/2 cups of flour, 1/2 cup at a time, mixing well after each addition. Work in remaining 1/4 cup flour if needed to make a soft dough. Turn out onto lightly floured surface and knead about 2 minutes.
Cover dough with a towel and let rest about 5 minutes, for dough to firm up. (At this point, you can wrap dough in plastic wrap and refrigerate it until the next day. When ready to use, remove plastic wrap and place dough on lightly floured surface. Let dough stand at room temperature 15 minutes before proceeding with recipe.)
Add 1/2 cup softened butter to dough; incorporate it by hand.(YOu just squish the butter around until it can be kneaded.) Knead 2 or 3 minutes. The dough will be soft and sticky. Let dough rest 5 minutes while you get the sausage out of the refrigerator and lightly grease two baking sheets.
On floured board or counter top, roll out dough into a 24 x 15 inch rectangle. Crumble sausage and spread it evenly on top of dough. Starting with long side, carefully roll up dough and sausage, like a jelly roll. Using a sharp knife, cut roll into slices, 1 inch thick. Place slices about 2 inches apart on greased baking sheets. Cover and let rise 30 minutes.
Bake in a preheated 350°F oven 20 to 25 minutes, or until sausage is browned and bread is golden brown.
NOTE: By using a garlic of Italian sausage, you can change these breakfast roll-ups into hot appetizers. Resist the temptation to turn them into mini-pizzas by adding sauce and cheese, because that will overpower the delicate texture of the pastry crust.
Serving Size: Makes 24, 1 roll servings
Number of Servings: 24
Recipe submitted by SparkPeople user DANHENEHAN.
Nutritional Info Amount Per Serving
- Calories: 173.4
- Total Fat: 11.7 g
- Cholesterol: 33.4 mg
- Sodium: 287.2 mg
- Total Carbs: 12.0 g
- Dietary Fiber: 0.4 g
- Protein: 4.8 g
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