Sausage Stuffed Sourdough Crescent Rolls #BreadBakers

Made one day and baked the next morning, these Sausage Stuffed Sourdough Crescent Rolls are the perfect breakfast at home or on the go.  

I had a very different kind of breakfast bread planned for this event but for the first time in a very long time, much to my disappointment, the recipe was a complete failure. Honestly, I’m not sure where I went wrong. 

Fortunately, these guys came out so good that I ate two back to back. I’m not kidding! Smoked sausage in sourdough crescent rolls may be my new favorite breakfast.

Sausage Stuffed Sourdough Crescent Rolls

This recipe is adapted from An Italian in my Kitchen. Use your favorite cooked sausage in the rolls. Mine is smoked jalapeño sausage. 

Ingredients

3 tablespoons unfed sourdough starter (discard) 

1/4 cup or 60ml lukewarm milk, plus extra for a milk wash before baking 

1/4 teaspoon active dry yeast

2 tablespoons butter, melted and cooled

1 large egg yolk, lightly beaten

1 tablespoon granulated sugar

1 cup or 125g all purpose flour plus more for rolling out the dough 

1/4 teaspoon salt

8 cooked sausages (I used smoked jalapeño ones.)

Method

In the mixing bowl add half of the flour, the sourdough starter, milk, sugar and yeast. Whisk until combined. 

Next add the melted butter, egg yolk and beat again.

Sift in the rest of the flour and the salt. 

Knead until smooth and elastic. This is quite a sticky dough but resist the urge to add too much flour. When dough is really sticky, I use a scraper to stretch it out on a clean countertop. 

Then use the scraper again to fold it over onto itself. 

And over again. 

Repeat those three steps until the dough is smooth and elastic, about 7-10 minutes. 

Let the dough rest for 15 minutes. Line a baking pan with baking parchment or a silicone liner. 

On a lightly floured surface, roll the dough into a circle about 13 inches or 33 cm. Cut the circle into 8 triangles.

Place one sausage at the wide end, then roll up each triangle. Wet the point of the triangle with a little water if it doesn't want to stick. 

Place the sausage stuffed rolls on your prepared baking pan. Cover the rolls with greased cling film and put the rolls in the refrigerator to rise for 12-24 hours.  

In the morning or whenever you are ready to bake, remove the crescent rolls from the refrigerator and set them aside to warm up for about an hour. When they are almost room temperature, preheat the oven to 350°F or 180°C. 

Brush the rolls with a little milk. 

Bake the stuffed crescent rolls for 20-25 minutes or until they are golden. 

Remove them from the pan and set on a wire rack to cool. 

We love them with mustard but you can eat these lovely sausage rolls just as they are as well. 

Enjoy!  

Today’s Bread Bakers’ theme is breakfast breads. Check out all the great recipe links below. Many thanks to our host, Swathi of Zesty South Indian Kitchen.

• Breakfast Garbage Bread from Making Miracles
• Danish Crisps from A Messy Kitchen
• English Muffins from Culinary Adventures with Camilla
• Flax Meal Breakfast Bread from Ambriosia
• Fresh Cherry Chocolate Sourdough Bread from Zesty South Indian Kitchen
• Multigrain Blueberry Bread from What Smells So Good?
• Montreal-Style Bagels from Karen's Kitchen Stories
• Rhubarb Strawberry Spiced Sourdough Bread from Cook with Renu
• Sausage Stuffed Sourdough Crescent Rolls from Food Lust People Love
• Spicy Masala Veggie Paratha from Magical Ingredients
• Sourdough Angel Biscuits from Palatable Pastime
• Sourdough Crepes from A Day in the Life on the Farm
• Sourdough Discard Pancakes from Sneha’s Recipe


                                                     
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.



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