Breakfast Rolls

May 9, 2017 • 0 comments

Breakfast Rolls
I pre-make these rolls for breakfast. Just put them in the fridge and pop them in the microwave for 30 seconds. They are also easy to freeze to store longer. There are so many different things you can add to these as well; fry some peppers, mushrooms, and onions with the meat, scrambled eggs, or even add spinach to them. I made some with eggs and without this time. I really like Sandy Brook Farm's Breakfast Sausage. It must be one of my favorite meats we get in the Meat CSA share.
  • Prep Time: minutes
  • Cook Time: minutes
  • Servings: 12

Ingredients

Directions

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Place frozen rolls on a baking sheet and let them defrost for three to four hours.  They need to be defrosted and slightly risen.  

Turn oven on to 375


Fry sausage in a pan until cooked through.

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Take a roll and flatten between both of your hands.  Pinch the outside rolls with your thumbs and index-fingers until it becomes flat and larger so it can fall over the palm of your hand.  Place the roll in your palm. 

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Place sausage filling on the roll. 

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Fold over two sides and pinch the sides together.

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Fold over the other sides and pinch the sides together until the meat is sealed inside the roll.  Place rolls on baking sheets about 2” apart. 

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Scramble an egg and brush egg wash over the rolls. 

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Place baking sheets in oven for 12 to 15 minutes until rolls are golden brown.

Put on cooling rack. 

Eat hot or let cool and place in zip lock bag to freeze or refrigerate for later.    

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