• 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
  • 12 ounces uncooked bulk breakfast or italian sausage
  • ¼ cup bread crumbs
  • chopped fresh parsley (optional)


  1. Combine all of the ingredients in a large bowl, mixing until the dough comes together.
  2. 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.
  3. Cover and let rise for 60-90 minutes, until the dough is doubled. 
  1. Mix the sausage and breadcrumbs together until evenly combined; this is most easily accomplished by squishing the mixture through your fingers.  
  2. Stir in the parsley, if using.
  1. 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.
  2. 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. 
  3. 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.
  4. Remove from the oven and serve warm.


All recipes are the courtesy of Lodge Manufacturing, TN USA