Sausage, Cheddar and Rosemary Buns

Sunday Brunch

How to make the best meal of the week even better.

Sausage, Cheddar and Rosemary Buns
  • Yield:Makes 8 buns
  • Active time:20 minutes
  • Total time:40 minutes

[Photograph: Sydney Oland]

About the author: Sydney Oland lives in Somerville, Mass.  Find more information at sydneyoland.com (or read eatingnosetotail.com)

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Ingredients

  • Olive oil
  • 12 ounces bulk sage or breakfast sausage
  • 1/2 cup sliced scallions
  • 1 teaspoon fresh rosemary, finely chopped
  • 1 pound basic pizza dough (store bought or homemade)
  • 1 egg, beaten
  • 1/3 cup grated cheddar cheese

Directions

  1. 1.

    Adjust oven rack to middle position and preheat to 375°F. Brush an 8- by 11-inch pyrex dish with olive oil. Cook sausage in a skillet over medium high heat until sausage is brown and cooked through, about 5 minutes. Add scallions and continue to cook for 1 minute. Add rosemary and remove from heat.

  2. 2.

    Roll pizza dough into a 10- by 8-inch rectangle and brush edges with beaten egg. Scatter sausage mixture over dough the sprinkle with cheese and roll lengthwise into a cylinder. Cut into 8 evenly sized disks, place in prepared pan cut-sides-up, and brush with remaining egg wash. Set aside and allow to rise until puffy, about 30 minutes.

  3. 3.

    Bake for buns are browned and cooked through, about 18 minutes. Allow to cool for 5 minutes before serving.

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