Sausage Breads, before I learned to make them, were always a once a year treat, on Christmas Eve... but now that I'm in charge, I make them all the time! (they're way too good to only eat once a year...) They're incredibly simple - even despite the fact that you make the dough from scratch. If you're going to test your culinary skills with homemade bread dough, I suggest trying this one which, is almost completely fool-proof. The thing about this recipe that makes it so delicious and so simple is that you're cooking the sausage in the bread - which in essence is flavoring the bread and adding this great sausage taste and moisture into your dough.

Sausage Breads are great as breakfast, lunch or dinner - serve them hot, it's when they taste best!

Classic Dough Recipe

Prep Time

2 Hours
Total Time

2 Hours
Yield

1 Sheet Dough

Ingredients

  • 3 1/2 Cups Flour
  • 1 tsps Salt
  • 4 T cubed Butter
  • 1 Package Active Dry Yeast
  • 1 T Sugar

Directions

  • In a food processor fitted with a dough blade, combine your flour salt and butter. Pulse a few times to combine.
  • Combine your water (1/3 cup heated to 110 degrees), sugar and yeast in a small bowl and let bloom (about 8 minutes). Add yeast mixture to your flour mixture and mix.
  • While mixing, slowly pour in 1 cup of ice water to the mixture. Mix about 20 seconds until the dough forms.
  • Turn out the dough into a lightly greased bowl. Cover with a kitchen towel and let rise 1 1/2 hours. Beat down and let rise another 30 minutes. Now you can use it for whatever purpose!

Sausage Breads

Prep Time

10 Minutes
Cook Time

30 Minutes
Total Time

40 Minutes
Yield

12 Sausage Breads

Ingredients

  • 1 1/4 lbs Sweet Italian Sausage
  • 1 Recipe Classic Dough (recipe above)

Directions

  • Once your dough has risen, cut in half with a pastry cutter. Roll out super thin into a rectangle and place tablespoon sized pieces of sausage all over the dough (about an inch or two from each other).
  • Roll the rectangle into a log and cut rolls every 3 inches. Repeat with second half of dough - you should come out with 12 rolls. Form each roll into a circular shape, trying to completely encase all the sausage inside the dough.
  • Bake on parchment paper or a silpat in a 350 degree oven for 30 minutes (or until the dough is cooked through) - Serve hot!