In the American South, where Bake from Scratch is headquartered, we have these soft, pillowy yeasted rolls by the legendary Sister Schubert brand. Built from scratch by Patricia “Sister” Schubert in her Alabama kitchen, the brand became so beloved that it was essentially synonymous with the Southern dinner roll. In 2021, the sausage “pig-in-a-blanket” variety became a pinwheel, creating quite the local uproar. This is our nod to the original and gift to your breakfast table.
Sausage-Stuffed Dinner Rolls
Line a 13x9inch baking sheet with parchment paper.
Divide Dinner Roll Dough into 40 portions (about 27 grams each). On a very lightly floured surface, roll 1 portion into a 4x3inch rectangle. (Keep remaining dough covered to prevent it from drying out.) Wrap dough rectangle around 1 sausage, pinching ends of dough to ensure sausage in fully encased in dough. Gently roll sausage-stuffed dough between your lightly floured palms to ensure even thickness. Place in prepared pan. Repeat with remaining dough and remaining sausages. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 30 to 40 minutes.
Preheat oven to 375°F (190°C).
In a small bowl, whisk together egg and 1 tablespoon (15 grams) water. Brush egg wash on top of dough. Sprinkle with sea salt (if using).
Bake until golden brown and an instant-read thermometer inserted in center of bread (not sausage) registers 190°F (88°C), 20 to 25 minutes, covering with foil to prevent excess browning, if necessary.
In another small bowl, whisk together melted butter and warm honey. Using a pastry brush, gently brush butter mixture onto rolls. Serve warm.
Dinner Roll Dough
In the bowl of a stand mixer fitted with the paddle attachment, combine 1½ cups (188 grams) flour, sugar, yeast, and salt.
In a small saucepan, heat 1 cup (240 grams) water, sour cream, and melted butter over medium heat until an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add hot sour cream mixture to flour mixture, and beat at medium speed until combined. Beat in egg until combined. With mixer on low speed, gradually add 3¼ cups (406 grams) flour, beating just until a shaggy dough forms.
Switch to the dough hook attachment. Beat at low speed until a soft, somewhat sticky dough forms, 10 to 12 minutes, stopping to scrape dough hook and sides of bowl; add up to remaining ¼ cup (31 grams) flour, 1 tablespoon (8 grams) at a time, if dough is too sticky. Cover and let stand in a warm, draft-free place (75°F/24°C) until dough is puffed up, 20 to 30 minutes.
Source: https://www.bakefromscratch.com/category/recipes/bread/feed/
