Breakfast Rolls

Ingredients

• 10 eggs, divided

• 2 tsp heaving whipping cream

• Salt and pepper to taste

• 2 lbs. Ground sausage

• 1/4 cup melted butter

• 1/3 cup cold butter

• 1 1/2 cup shredded mild cheddar

• 4 cups +1/4 cup flour, divided

• 2 1/2 + 1 cup milk, divided

• 1/2 cup sugar

• 1 cup milk

• 1 pack of active dry yeast

Directions

1. Preheat oven to 350°F. Combine 4 cups flour, 2 eggs, 1/2 sugar and 1/3 cup unmelted butter. Warm 1 cup milk for about 45 seconds and add active yeast. Mix and let set for a few minutes. Then add and mix in stand mixer with dough hook until it stops sticking to the bottom.

2. Scramble 8 eggs with 2 tsp heaving whipping cream and salt and pepper to taste.

3. Cook 1 lb ground sausage in a skillet, and then set aside.

4. Roll out the dough until it's 12x18. Add 1/4 cup melted butter and smooth over dough. Top with the scrambled eggs, then sausage, then the shredded cheddar.

5. Roll the dough like you would rolling a cinnamon roll. Cut the log into 1.5” slices and place in an 11×15 baking sheet. Cook for 30 minutes or until the dough is cooked.

6. While rolls are baking, cook another lb of sausage. Do not drain the grease. Add 1/4 cup flour and stir. Add in 2 1/2 cups milk. Stir, cover, stirring occasionally until the rolls are ready. Add salt and pepper to taste.

7. Spread sausage gravy over the rolls and enjoy