Monday, September 24, 2012

Sausage, Cheddar, and Rosemary Buns

Sausage Cheddar Rosemary Buns

Autumn has arrived. This summer was fun, but I could not be happier to be wearing long pants, scarves, jackets, and light sweaters. Even when it's gloomy, I still love it. I'm excited to see leaves changing color instead of just going from green to brown like they did in Los Angeles. This weather  means me spending more time in the kitchen. With some more time on my hands, I have been wracking up some recipes that require the oven because my apartment no longer swelters when I turn it on. These savory buns are so easy to make and would be great at a potluck brunch party. Paired with a side salad, they can easily be turned into dinner.

One year ago: Fig Yogurt Cake
Two years ago: Momed
Three years ago: Beso
Four years ago: Easy Butternut Squash Soup

Sausage, Cheddar, and Rosemary Buns
(Adapted from Serious Eats)

*Notes: The original recipe called for 12 ounces of sausage which was way too much. I had plenty leftover. I also upped the amount of cheese. These buns would are great with plain pizza dough, but I imagine the flavor would be even better with a rosemary whole wheat or other flavored dough. Lastly, my version required much more time to brown than the original recipe's 18 minutes. I baked mine for closer to 30.

Makes 9 buns

1 tablespoon olive oil (for brushing the pan)
8 ounces bulk sage or breakfast sausage
1/2 cup sliced green onions
1 teaspoon finely chopped fresh rosemary
1 pound pizza dough
1 egg, beaten
1/2 cup grated cheddar cheese

Brush the inside of an 8x8 baking dish with olive oil and set aside.

Add the sausage to a large skillet and turn the heat to medium high. Cook for about 5 minutes or until the sausage has browned and is cooked through. Add the green onions and cook for 1 minute. Add the rosemary and remove from the heat.

On a floured surface, roll the dough out to an 10x8 inch rectangle. Brush the edges of the dough with the beaten egg.  Spread the sausage over the dough in an even layer. Top the sausage with an even layer of cheese. Roll the dough lengthwise to create a cylinder, tucking in the ends. Cut the roll into 9 equal pieces and place in the baking dish, cut side up. Cover the dish with a towel and let rise for 30 minutes.

Arrange the oven rack in the middle of the oven and preheat to 375 degrees.

Brush the tops of the buns with the remaining beaten egg. Bake for 25-30 minutes or until the tops have browned. Let the buns cool for 5 minutes before serving.

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Alicia Foodycat said...

These look really good! As you say, a great brunch dish. I bet they'd be good in a packed lunch too.

marla said...

Love the idea of savory buns!

vanillasugarblog said...

ohhh pizza dough.
you know totes, whole foods has this 12-grain pizza dough that when cooked is so darn tasty. chewy and crispy. I simply must this with that dough.
these look SO good!

test it comm said...

These would definitely be tasty party apps!

Heather Christo said...

what a great idea Esi! I am inspired to make my own savory buns!

Jessica@AKitchenAddiction said...

I love savory rolls! I bet these would be fantastic with rosemary whole wheat!

Gastronomer said...

This LA heat won't quit! I'm afraid it'll be December before I turn on my oven. I like your bunz, btw.

Dax said...

Those looks pretty darn delicious. Simple, and I'm certain based on the ingredients, they probably tasted great! Good work.

Kelly Senyei (Just a Taste) said...

Oh my word! Those look spectacular! I love the all-star sausage rolled into the flaky layers. Yum!

Banana Wonder said...

Oh, baby! You are calling to me right now. I will be making these very soon. So great. Hope everything is going well in Chicago!

lisa is cooking said...

I've been wanting to try making a savory roll like this. They look fantastic! Rosemary whole wheat dough is a great idea too.

Unknown said...

mmmm, rosemary and sausage! loving these :)

The Duo Dishes said...

It's still 100 degrees here in LA! Ugh. It's time for the cold weather. Lucky you. Enjoy those buns!