Sausage, Egg & Cheese Buns
We LOVE breakfast. Sausage, egg and cheese anything to be precise. I got this idea from cheeseburger buns I saw on Pinterest. Pretty much the same concept except you stuff the buns with hamburger meat, bacon, and cheese. (I really want to try those too!) These were super cheesy, comforting and DELISH!
INSTRUCTIONS:
For the Bread:
2 C. Milk
3/4 C. White Sugar
1/2 C. (1 Stick) Butter
1 1/2 tsp. Salt
1/2 TSP Baking Soda
1/2 TSP Baking Powder
6 C. All Purpose Flour
1 (.25 oz) Package Active Dry Yeast
(If using self rising flour-omit the salt, baking soda and baking powder)
In a saucepan, heat milk until it bubbles, add butter and sugar and stir until melted. Let cool to room temp. Pour milk mixture into a large mixing bowl and add the yeast packet. Let sit a minute. Whisk it together, then add 4 C. flour, salt, baking soda and baking powder. (if using all purpose flour) Mix together well to combine.
Add remaining flour to bowl a half cup at a time stirring well until it all comes together. (If you have a stand mixer, do this in there)
Once dough has come together, fold out onto a lightly floured surface. Knead dough for about 5-10 minutes or until smooth. Place dough in a lightly oiled bowl, turn to coat in oil, cover with a damp cloth or a sprayed piece of wax paper and let rise 1 hour. (Or until doubled in size)
****While dough is rising, cook the breakfast sausage & eggs.****
When the dough doubles in size, flatten and roll out into a rectangle. Cut dough (I use a pizza cutter) into 12 equal pieces.
For the Breakfast Mixture
1 lb Jimmy Dean Sausage. (We use hot)
8 Large Eggs
1/2 C Milk
Salt and Pepper to taste
Brown sausage in pan until done. Remove from pan and place onto a plate lined with paper towel (or just drain grease yourself and plate). In a medium mixing bowl, whisk eggs and milk. Scramble eggs until light and fluffy and add your cooked sausage back into the pan and mix until combined.
Putting It Together
You will need:
6-12 pieces Sliced Cheese (we use American Cheese)
1 Egg for the egg wash
*** If my dough looks a little thicker, its because it was. I only rolled out 8 dough pieces and they ended up being TOO "bready". You should roll out at least 10-12 for this recipe
Roll out one of your 12 pieces of dough, leaving it a little thicker in the middle and thinner towards the outside. Put 1/2-1 whole piece of cheese on dough round. Place in hand, add a spoonful of egg mixture. Pinch two sides together as seen above. Then the other two sides, and finally the corners. Twist it a little to ensure its closed and place twist side down onto a sprayed baking sheet.
Continue to do this with every dough round until they are all done and on your baking sheet. Now, cover with a damp towel again (2nd rise) and let rise until doubled. About 40 minutes.
Preheat oven to 375
Now whisk your egg in a small bowl and brush onto the tops of your buns. At this point, I usually sprinkle some garlic and creole seasoning on the tops to give it some extra flavor. You can use your own favorite seasoning or non at all, your choice.
Bake at 375 for 15-20 minutes or until tops are browned.
~*~*~ This does take quite some time. Making them the night before and reheating them in the oven in the morning works wonders. I also freeze mine and take one out here and there and bake (or microwave) for a quick breakfast.
Enjoy! :-)
