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Sunday Brunch

Sausage, Cheddar and Rosemary Buns

Sausage, Cheddar and Rosemary Buns

[Photograph: Sydney Oland]

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

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Sausage, Cheddar and Rosemary Buns

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About This Recipe

Yield:Makes 8 buns
Active time:20 minutes
Total time:40 minutes
Special equipment:8- by 11-inch pyrex dish

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

Procedures

  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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