Like a cinnamon roll but totally not. Although, I do love a good cinnamon roll. Actually, I'll eat any kind of cinnamon roll, good or bad. It is physically impossible for me to resist the alluring wafts of sugar and cinnamon emanating from the inevitable Cinnabon in every airport. But, most mornings I choose savory, meaty, cheesy, over sweet, sugary, confectionary.
Say buongiorno and maidin mhaith (good morning in Italian and Gaelic, respectively) to these hearty Italian Sausage and Irish Dubliner Rolls. I shouldn't confine these buttery rolls to breakfast, though, since they are delightful alongside a salad for lunch or soup for supper. They are amazing straight from the oven but equally delectable at room temperature for a picnic. Elbow grease is at a minimum in this recipe and the dough is designed to sit overnight so that in the morning, all you have to do is fill, roll, and bake.
Side note- apologies that this recipe is measured in weight and not volume for those without a scale. Get a scale! This dough is an amazing universal dough I created for use in a commercial kitchen and thus, measured in weight. But for real, get a scale. They are cheap and effective and once you go scale, you never go back.
60 grams warm water
7 grams dry active yeast
70 grams all-purpose flour
50 grams granulated sugar
12 grams dry milk powder
8 grams salt
55 grams buttermilk, room temperature
2 whole eggs
290 grams bread flour
88 grams butter, softened
On the sidelines:
1 pound ground Italian sausage, browned and crumbled
7 ounces Dubliner cheese, grated- feel free to swap out Dubliner for anything you have on hand!
4 tablespoons butter, softened
1 tablespoon dijon mustard, optional
Everything seasoning, for topping
In the first bowl, whisk together the yeast and water. Let sit for a few minutes until the yeast is dissolved.
Whisk together the ingredients in the second bowl and add them into the yeast water. Using a dough hook on a standing mixer, mix for a few minutes. Alternatively, you can whisk by hand for a few minutes.
Add the buttermilk and eggs from the third bowl into the first bowl and continue to mix for a few minutes.
Add in the bread flour from the fourth bowl and knead for a few more minutes. You want the dough to be smooth and elastic.
Add in the softened butter from the fifth bowl, one pat at a time. Ensure that the butter has been fully incorporated before adding more. Once it is completely added, knead for a few more seconds.
Lightly grease a large bowl. Scrape the dough into a ball and place in the oiled bowl. Cover and let rise for a few hours. Punch down, cover with plastic wrap and park it in the fridge overnight.
The next morning, preheat the oven to 350 degrees. Lightly grease two 9-inch cake pans. Set aside.
On a lightly floured surface, roll out the dough to a large rectangle roughly 14x10 inches. Rub the softened butter all over the surface, leaving an inch border all around. Lightly spread the mustard on top of the butter. Sprinkle the cheese over the butter and mustard and finish with the cooked sausage.
Beginning with the long end of the dough, tightly roll the dough into a log. At the end, pinch the seams to close it up. Cut in half and then cut into more pieces to your desired thickness. Place each piece into the prepared cake pans and let rise for another hour.
Lightly beat an egg with a splash of water and brush onto the tops of the risen rolls. Sprinkle with everything seasoning. Bake until golden brown- roughly 30 minutes. Let cool.