Sausage Rolls

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Prep Time: 15 min.
Bake Time: 35-40 minutes
Servings: 8
Difficulty: Intermediate

Traditional English style sausage rolls could not be easier to make using Rhodes dough!

Ingredients

8 Rhodes White Dinner Rolls, dough thawed but still cold
1/2 pound ground pork sausage
1/2 white onion, diced
2 eggs
salt and pepper to taste

Instructions

  1. Mix the ground sausage, onion, 1 egg, and salt and pepper in a bowl.
  2. Combine 2 rolls and roll out on a sprayed surface into a 9X7-inch rectangle.
  3. Place 1/4 of the sausage mixture in a large strip down the center of the dough.
  4. Fold one side of the dough around the sausage; then the other on top of that. Pinch to seal.
  5. Cut into 6 pieces and place on a sprayed baking sheet.
  6. Repeat step 2-5 three more times with remaining ingredients.
  7. Cover baking sheet with sprayed plastic wrap, let rise for 45 minutes.
  8. Beat the remaining egg. Remove plastic wrap and brush each sausage roll with beaten egg.
  9. Bake at 350ºF for 30-40 minutes.
Combine sausage, onion and egg
Mix the ground sausage, onion, 1 egg, and salt and pepper in a bowl.
Combine two rolls
Combine 2 rolls.
Roll into rectangle
Roll out on a sprayed surface into a 9X7-inch rectangle.
Place 1/4 of the sausage mixture in a large strip down the center of the dough.
Fold over dough
Fold one side of the dough around the sausage.
Fold over other side
Then fold the other on top of that; pinch dough to seal.
Cut into 6 pieces
Cut into 6 pieces and place on a sprayed baking sheet.
Brush with egg
Let rise then brush with beaten egg.
Bake and enjoy
Bake at 350ºF for 25-35 minutes.
COMMENTS
  • ruth
    March 24, 2020

    I’m confused here. A 3 feet by 7 inch strip. 3 feet long? OUt of 8 rolls? I don’t have that much room on my counter to roll out something that long.

    reply
    • Debbie from Rhodes
      March 27, 2020

      Thank you for your comment! Just roll out as much dough as you can and then pinch it together as you go. Hope that makes sense! If you have any questions, please feel free to call one of our baking experts at 1-800-876-7333. Happy Baking!

      reply
  • DOT
    September 19, 2020

    Would you please clarify step 2? You lost me in at “take the side that was brushed with butter and wrap that dough around the sausage mixture. That will tightly pack the sausage into the dough. Brush the other side of the dough with butter, just on the inner edge next to the dough that is wrapped around the sausage. Wrap that dough around the dough that is already encasing the sausage.’ Are you actually splitting it into three sections? one with the sausage-one to wrap around the sausage-and the rest to wrap around what was already rolled up?

    reply
    • Debbie from Rhodes
      September 25, 2020

      Thank you for your question! I got in touch with our recipe coordinator and asked for her help. She has done a step by step process which will up uploaded to this recipe and she is also going to do a video to go along with it. Watch for those! I think this will be a great help for everyone! Thanks again!

      reply
  • Kris
    November 2, 2020

    Hi, my question is this: is the sausage raw that gets rolled up in the bread dough? Would the receipe work with pre-cooked sausage crumbles that are available?
    Thanks,
    Kris

    reply
    • Debbie from Rhodes
      November 3, 2020

      Thanks for your question! I don’t see why you couldn’t use the precooked sausage. You probably wouldn’t need to bake them as long though. Maybe just until the Roll is baked. I would check them between 15-20 minutes. You can also speak to one of our Baking Experts on our Customer Satisfaction line at 1-800-876-7333. They are always willing to help with any questions you might have.

      reply
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