Small Milk Rolls Filled with Cheese and Sausage

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Small Milk Rolls Filled with Cheese and Sausage

These soft, pillowy milk rolls are stuffed with melty cheese and savory sausage — the ultimate comfort snack! Perfect for breakfast, brunch, or a cozy appetizer, they combine the sweetness of milk bread with the rich, salty bite of sausage and gooey cheese. Once baked, the golden tops glisten with buttery shine and the aroma fills your kitchen. These rolls taste just as good fresh out of the oven as they do reheated the next day.

🧈 Ingredients

For the Dough:

  • 2 ½ cups (320g) all-purpose flour

  • 2 tbsp sugar

  • 1 tsp salt

  • 2 tsp instant yeast

  • ¾ cup (180ml) warm milk

  • 1 egg

  • 3 tbsp unsalted butter, softened

For the Filling:

  • 6 small sausages or hot dogs, cut into small pieces

  • ½ cup shredded mozzarella or cheddar cheese

  • 1 tbsp mustard or mayo (optional)

For the Topping:

  • 1 egg (beaten for egg wash)

  • 1 tbsp milk

  • 1 tbsp melted butter (for brushing after baking)

🍞 Instructions

  1. Activate Yeast (if needed):
    In a small bowl, mix warm milk and sugar. Sprinkle yeast on top and let it sit for 5 minutes until frothy. (Skip this if using instant yeast.)

  2. Make the Dough:
    In a large bowl, combine flour, salt, and yeast mixture. Add egg and softened butter. Knead by hand or mixer for 8–10 minutes until the dough becomes smooth and elastic.

  3. First Rise:
    Cover the dough and let it rise for 1 hour or until doubled in size.

  4. Prepare Filling:
    While the dough rises, cut sausages and mix them with cheese. Set aside.

  5. Shape Rolls:
    Punch down the dough, divide it into 8–10 equal portions. Flatten each portion into a small circle, place sausage and cheese in the center, then pinch edges to seal. Shape into smooth balls.

  6. Second Rise:
    Arrange rolls on a lined baking tray, seam side down. Cover and let rise again for 30–40 minutes.

  7. Egg Wash:
    Brush each roll with beaten egg mixed with milk.

  8. Bake:
    Bake in a preheated oven at 350°F (175°C) for 18–22 minutes, until golden brown.

  9. Finish:
    Brush with melted butter right after baking for a soft, glossy finish.

🍽️ Servings

Makes about 8–10 rolls.

🧮 Nutritional Information (per roll, approx.)

  • Calories: 180

  • Protein: 7g

  • Carbohydrates: 20g

  • Fat: 8g

  • Fiber: 1g

  • Sodium: 280mg

💡 Notes

  • You can substitute sausage with chopped ham, turkey, or even vegetables for a lighter version.

  • Store leftovers in an airtight container at room temperature for 1 day, or refrigerate up to 3 days. Reheat in the oven for 5 minutes before serving.

  • Add a sprinkle of sesame seeds on top before baking for extra flavor.

🧑‍🍳 Tips

  • For extra softness, brush the rolls with milk before the second rise.

  • Use full-fat milk for richer flavor and tender crumb.

  • If the dough feels sticky, add 1–2 tbsp flour while kneading (avoid adding too much).

  • Rolls freeze well — just thaw and warm them in the oven when ready to serve.

🌟 Benefits

  • High in protein: thanks to the sausage and cheese filling.

  • Rich in calcium: from the cheese and milk dough.

  • Energy booster: ideal for breakfast or snack.

  • Kid-friendly: soft, flavorful, and easy to hold.

❓ Q&A

Q: Can I make the dough ahead of time?
A: Yes! You can refrigerate the dough overnight after the first rise. Let it come to room temperature before shaping.

Q: What cheese works best?
A: Mozzarella for stretchiness, cheddar for sharp flavor, or a mix of both for the best of both worlds.

Q: Can I air fry these rolls?
A: Yes! Air fry at 325°F (160°C) for 12–15 minutes or until golden brown.

Q: How do I make them sweet instead of savory?
A: Skip the sausage and fill with cream cheese and jam or chocolate chips instead.

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