Savory Breakfast Rolls

8 large rolls
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Helpful Equipment:

cast iron skillet

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Brioche dough rolled around savory pork sausage, zesty pesto sauce, and mozzarella cheese and topped with gravy! Perfection!


Brioche Dough (from Artisan Bread in 5 minutes):

3/4 Cups warm water
3/4 Tablespoon yeast (3/4 packets)
2 Teaspoons salt
4 eggs, beaten
1/4 Cup honey
1 1/2 sticks unsalted butter, melted
3 3/4 Cups all-purpose flour


2 cups fresh basil
1/4 cup olive oil
2 tablespoons pine nuts
2 tablespoons Parmesan cheese
1 clove garlic
Pinch of salt and pepper

Pork Filling:

1 pound ground pork sausage
1/2 white onion,diced
2 tablespoons fresh sage, chopped
Pinch of salt and pepper
6-8 ounces mozzarella cheese, grated


1/4 cup all-purpose flour
2 cups milk
Drippings from sausage filling


1) To make the dough, combine all ingredients except flour and mix well. Then slowly mix in flour. Dough will be very moist.

2) Cover dough loosely and let rise at room temperature for 2 hours. Then store in fridge overnight if possible, but at least chill it for a few hours.

3) The night before you can also make your pesto by pulsing all the pesto ingredients together in a food processor.

4) The morning of baking, add pork sausage to a large cast iron skillet over medium heat long with onion, sage, and a pinch of salt and pepper. Cook until sausage is browned nicely, about 10 minutes. Then remove but don’t wash pan as it will be used for gravy also.

5) Remove dough from fridge and roll it into a large rectangle (about 20×16) on a well-floured surface.

6) Spread pesto evenly over rolled out dough. Then top with sausage and cheese.

7) Carefully roll dough into an even roll. Once the dough is rolled, slice it into eight even, large pieces.

8) Add rolls to a buttered baking dish (9×13 works well) and let them rise for about an hour. Preheat oven to 375 degrees Fahrenheit.

9) Bake rolls for about an hour at 375.

10) To make gravy, add flour to drippings from sausage in the cast iron skillet over medium heat. Whisk together to form a roux in the pan.

11) Slowly whisk in milk until roux thickens into a gravy. Season with salt and pepper and keep warm for serving.

12) Serve finished rolls with a good amount of gravy!