Sausage-Filled Dinner Rolls - Bake from Scratch
In the American South, where Bake from Scratch is located, we have the iconic soft, pillow-like yeasted rolls from the celebrated Sister Schubert brand. Created by Patricia "Sister" Schubert in her kitchen in Alabama, the brand became so cherished that it became nearly synonymous with Southern dinner rolls. In 2021, the sausage “pig-in-a-blanket” variation was transformed into a pinwheel, causing quite a stir locally. This is our tribute to the original and a special treat for your breakfast table.
**Yields 40 rolls**
**Ingredients:**
- Dinner Roll Dough (recipe below)
- 40 (2-inch) cocktail sausages (480 grams)
- 1 large egg (50 grams), at room temperature
- 1 tablespoon (15 grams) water
- Flaked sea salt (optional)
- 2 tablespoons (28 grams) unsalted butter, melted
- 2 teaspoons (14 grams) honey, slightly warmed
**Instructions:**
1. Preheat your oven to 375°F (190°C) and line a 13x9 inch baking sheet with parchment paper.
2. Divide the Dinner Roll Dough into 40 equal pieces (approximately 27 grams each). On a very lightly floured surface, roll one portion into a rectangle measuring 4x3 inches. (Keep the remaining dough covered to stop it from drying out.)
3. Wrap the rolled dough around one sausage, pinching the ends to fully encase the sausage in dough. Gently roll the sausage-filled dough between your lightly floured hands to ensure consistent thickness. Place it in the prepared pan. Repeat for the remaining dough and sausages.
4. Cover and allow to rise in a warm, draft-free area (75°F/24°C) until doubled in size, approximately 30 to 40 minutes.
5. In a small bowl, whisk together the egg and 1 tablespoon (15 grams) water. Brush the egg wash on top of the dough and sprinkle with sea salt if desired.
6. Bake until they are golden brown and an instant-read thermometer inserted in the center of the bread (not sausage) reads 190°F (88°C), typically 20 to 25 minutes. You may need to cover with foil to avoid excessive browning.
7. In another small bowl, whisk the melted butter and warm honey together. Using a pastry brush, gently apply the butter mixture onto the rolls. Serve warm.
**Pro Tip:** Don't skip the honey butter glaze. It's the key element that elevates these rolls from excellent to the first thing you'll crave in the morning.
Let us know how it turned out!
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**Dinner Roll Dough**
**Yields 40 rolls or 1 (15-cup) loaf**
**Ingredients:**
- 4¾ to 5 cups (594 to 625 grams) all-purpose flour, divided
- ¼ cup (50 grams) granulated sugar
- 1½ tablespoons (14 grams) instant yeast
- 1 tablespoon (9 grams) kosher salt
- 1 cup (240 grams) water
- ½ cup (120 grams) sour cream
- 1/3 cup (76 grams) unsalted butter, melted
- 1 large egg (50 grams), at room temperature
**Instructions:**
1. In the bowl of a stand mixer fitted with a paddle attachment, combine 1½ cups (188 grams) flour, sugar, yeast, and salt.
2. In a small saucepan, warm 1 cup (240 grams) water, sour cream, and melted butter over medium heat until an instant-read thermometer reads between 120°F (49°C) and 130°F (54°C).
3. Incorporate the hot sour cream mixture into the flour mixture and mix at medium speed until blended. Add the egg and continue mixing until incorporated.
4. Gradually add 3¼ cups (406 grams) of flour on low speed, mixing just until a shaggy dough is formed.
5. Switch to the dough hook attachment and continue mixing on low speed until a soft, somewhat sticky dough develops, approximately 10 to 12 minutes. Stop occasionally to scrape down the dough hook and bowl sides, adding up to an additional ¼ cup (31 grams) flour, one tablespoon (8 grams) at a time, if the dough is overly sticky.
6. Cover the dough and let it rest in a warm, draft-free environment (75°F/24°C) until it has puffed up, about 20 to 30 minutes.
Let us know how it turned out!
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