Homemade Sausage and Cheese Croissant Rolls

The Ultimate Savory Breakfast Pastry

Imagine the perfect savory breakfast pastry: layers upon layers of impossibly flaky, golden-brown, buttery dough, wrapped snugly around a seasoned, juicy sausage and a core of melted, sharp cheese. It’s the kind of treat that feels indulgent, special, and deeply satisfying. While the thought of making croissant dough from scratch can be intimidating, mastering it is a crowning achievement in any home kitchen—and the reward is a hot, homemade version that puts any store-bought frozen pastry to shame.

These Sausage and Cheese Croissant Rolls are more than just a recipe; they’re a project of love and a testament to the magic of laminated dough. They combine the comforting, hearty flavor of a sausage roll with the elegant, airy texture of a classic French croissant. Whether you’re planning an impressive weekend brunch, looking for a make-ahead freezer-friendly breakfast, or simply craving a baking challenge with a delicious payoff, this recipe is your guide.

Yes, making true croissant dough requires time and patience—but not overly complex skill. The process of folding butter into dough (lamination) creates those iconic hundred layers that puff and separate into feathery crispness in the oven. Wrapped around a robust filling, they become the ultimate handheld feast. Let’s roll up our sleeves and create some buttery magic.

Why Homemade Croissant Rolls Are Worth the Effort

Store-bought versions are often dense, greasy, and lack real flavor. Homemade offers unparalleled quality: you control the quality of butter (the star ingredient), the seasoning of the sausage, and the sharpness of the cheese. The result is a balanced, high-quality pastry where every component shines. The aroma alone—of baking butter and browning sausage—is worth the journey. Plus, the pride of serving something you laminated yourself is an unbeatable feeling.

The Heart of the Recipe: Understanding Laminated Dough

Lamination is the process of folding a block of cold butter into a yeasted dough, creating alternating layers. When baked, the water in the butter and dough turns to steam, pushing the layers apart. This creates the croissant’s signature honeycomb interior and shatteringly flaky exterior. It requires keeping everything cold and being patient with resting times, but the technique itself is straightforward folding—like a business letter or a book.

Your Blueprint: Ingredients for Dough, Filling, and Assembly

For the Croissant Dough (Detrempe):

· Bread Flour: Higher protein than all-purpose, giving the dough strength to hold all those layers.
· Whole Milk & Water: Liquid for hydration and flavor.
· Sugar & Salt: For taste and to feed the yeast.
· Instant Yeast: For a steady, reliable rise.
· Unsalted European-Style Butter: Has a higher fat content and less water than standard butter, which is crucial for proper lamination and flavor. This is non-negotiable.

For the Butter Block (Beurrage):

· More Unsalted European-Style Butter, pounded and shaped into a cold slab.

For the Filling:

· Breakfast Sausage Links: Look for high-quality, flavorful links. You can also use bulk sausage shaped into 4-inch logs.
· Cheese: Something that melts well like sharp cheddar, Gruyère, or pepper jack, cut into batons.
· Egg Wash: For that deep golden, glossy finish.

The Essential Tools for Lamination Success

You don’t need professional gear, but a few items help immensely:

· Stand Mixer with Dough Hook: For easy dough kneading.
· Rolling Pin: A sturdy, heavy one.
· Ruler or Measuring Tape: Precision is key for even folds.
· Pastry Brush: For egg wash.
· Baking Sheets & Parchment Paper.
· Plastic Wrap: For resting the dough.

5. Step 1: Making the Dough (Detrempe) and the Butter Block
6. Mix Dough: Combine milk, water, yeast, sugar, and half the flour. Mix, then add remaining flour and salt. Knead until smooth and elastic. Shape into a rectangle, wrap, and chill for 1 hour.
7. Prepare Butter Block: Place cold butter between two sheets of parchment. Pound and roll it into a neat 7×8-inch rectangle. Chill until firm but pliable.
8. Step 2: The Lock-In and First Folds (Creating Layers)
9. Lock In: On a floured surface, roll your dough into a 10×16-inch rectangle. Place the chilled butter block in the center. Fold the dough’s exposed ends over the butter like a letter, sealing the edges completely. This “locks in” the butter.
10. First Turn (Book Fold): Roll the package into a long rectangle. Mentally mark it into thirds. Fold the bottom third up and the top third down over it (like a business letter). This is a single turn. Wrap and chill for 1 hour.
11. Second Turn: Rotate the dough package 90 degrees, roll out again, and repeat the letter fold. Chill for another hour. You’ve now created dozens of layers.
12. Step 3: Shaping and Filling the Croissant Rolls
13. Final Roll-Out: After the final chill, roll the dough into a large, thin rectangle (about 1/8-inch thick). Using a pizza cutter or sharp knife, cut it into long, narrow triangles.
14. Assemble: Place a piece of cheese at the wide end of a triangle, then a par-cooked sausage link (cooked about 75% through to avoid leaking grease). Gently stretch the dough tip, then roll it up tightly around the sausage and cheese, finishing with the tip tucked underneath. Curve into a slight crescent shape.
15. Proofing to Perfection: The Final Rise

Place shaped rolls on parchment-lined sheets. Brush lightly with egg wash (avoid cut edges). Let them proof in a draft-free, warm place (around 75°F) until they are noticeably puffy and jiggle slightly when shaken—about 1.5 to 2 hours. They should not double in size, but will expand significantly. This slow rise is key for developing flavor and texture.

Baking for Golden, Flaky Layers

Preheat oven to 375°F (190°C). Gently brush the proofed rolls with a second coat of egg wash. Bake for 18-22 minutes, rotating the pan halfway, until they are a deep, glossy golden brown and the sausage is fully cooked through.

10. The Crucial Cool-Down

Resist the urge to bite in immediately! Let the rolls cool on the baking sheet for 10-15 minutes. This allows the layers to set, ensuring maximum flakiness and preventing the cheese from being lava-hot. They are best served warm, not scalding.

Pro Baker Tips for Flawless, Flaky Results

· Temperature is Everything: If the butter starts to soften or ooze, stop immediately and chill the dough. Cold butter creates steam; melted butter just makes greasy dough.
· Use a Flour Duster: Light flour your surface and pin to prevent sticking, but brush off excess flour before folding to avoid dry layers.
· Par-Cook the Sausage: This ensures it’s fully cooked without over-baking the dough and prevents excess grease from leaking and soaking the pastry.
· Sharp Tools: Use a sharp knife or pizza wheel for clean cuts that won’t seal the delicate layers.

Flavor Twist Variations

· Everything Bagel: Add an “everything bagel” seasoning sprinkle before baking.
· Spicy Jalapeño: Use spicy sausage and pepper jack cheese. Add thin jalapeño slices with the cheese.
· Herbes de Provence: Add a teaspoon of the dried herb blend to the dough for a French-country twist.
· Ham & Swiss: Substitute a slice of good ham and a baton of Gruyère cheese for a classic flavor.

Make-Ahead & Freezing Instructions (Your Breakfast Savior)

This is an excellent make-ahead project.

· Freeze Before Proofing: After shaping, place rolls on a sheet and freeze solid. Transfer to a freezer bag. The night before baking, place frozen rolls on a baking sheet in the fridge to thaw slowly, then proof as usual.
· Freeze After Baking: Bake completely, cool, and freeze. Reheat in a 350°F oven until warm and crisp.

FAQs: Your Croissant Roll Questions Answered

Q: Can I use store-bought puff pastry?
A:For a major shortcut, yes. Thaw, roll out, fill, and bake according to puff pastry instructions. The texture will be more like a sausage in a puff pastry blanket than a true, airy croissant, but it’s still delicious.

Q: My butter broke through the dough during rolling. What do I do?
A:Don’t panic. Dust the area with flour, patch it gently, and pop the dough in the fridge for 20 minutes to firm up before continuing. It happens to everyone!

Q: Why are my rolls dense/not flaky?
A:Likely causes: butter melted and layers merged, dough was overworked, or proofing was too warm/fast, causing butter to melt before baking.

Q: How long do they stay fresh?
A:Best the day they’re baked. Reheat day-old rolls in a 350°F oven for 5-7 minutes to recrisp.

The Final Reward: A Masterpiece of Savory Baking

Baking these Homemade Sausage and Cheese Croissant Rolls is a journey that ends in the most delicious destination. The process teaches patience and precision, and the result is a breathtakingly good, professional-quality pastry that will earn you a standing ovation at the breakfast table. It’s a celebration of technique, quality ingredients, and the simple joy of baking something extraordinary from scratch.

So, clear your schedule, chill your butter, and embark on the rewarding adventure of creating your own flaky, savory masterpieces.

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Recipe Card: Homemade Sausage & Cheese Croissant Rolls

Yield: 10-12 Rolls Prep Time: 45 mins Inactive Time: 6-8 hours (chilling/proofing) Bake Time: 20 mins

Ingredients

For the Dough:

· 3 ¾ cups (500g) bread flour, plus more for dusting
· ⅓ cup (80g) granulated sugar
· 1 tbsp (10g) instant yeast
· 1 ¼ tsp salt
· 1 ¼ cups (300ml) whole milk, cold
· ¼ cup (60ml) water, cold
· 2 tbsp (30g) unsalted butter, softened

For the Butter Block:

· 1 ½ cups (340g) unsalted European-style butter (like Kerrygold or Plugrá), cold

For the Filling & Finish:

· 10-12 high-quality breakfast sausage links, par-cooked
· 4-6 oz sharp cheddar or Gruyère cheese, cut into 10-12 batons
· 1 egg + 1 tbsp water (for egg wash)

Instructions

Day 1 (Dough & Lamination):

1. Make Dough: In a stand mixer, combine all dough ingredients. Knead with dough hook for 5-7 mins until smooth and elastic. Shape into a 6×8-inch rectangle, wrap tightly, and refrigerate 1 hour.
2. Butter Block: Place cold butter between parchment. Pound and roll into a 7×8-inch rectangle. Chill.
3. Lock-In: Roll dough to 10×16 inches. Place butter block in center. Fold dough ends over butter, pinching seams to seal.
4. First Turn: Roll package to 8×24 inches. Perform a letter fold (fold bottom third up, top third down). Wrap, chill 1 hour.
5. Second Turn: Rotate dough 90°, roll to 8×24 inches, repeat letter fold. Wrap, chill at least 4 hours or overnight.

Day 2 (Shaping & Baking):

1. Roll dough to a 10×30-inch rectangle, ⅛-inch thick. Cut into 10-12 long triangles.
2. Place cheese and par-cooked sausage at wide end of each triangle. Roll up tightly, curve into crescents. Place on parchment-lined sheets.
3. Proof: Brush with egg wash (avoid edges). Let proof 1.5-2 hours in a warm place until puffy and jiggly.
4. Bake: Preheat oven to 375°F (190°C). Brush again with egg wash. Bake 18-22 mins until deep golden brown. Cool 10-15 mins before serving.

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Did you conquer the art of laminated dough with these savory rolls? Share a photo of your flaky, golden success and tell us about your filling variations in the comments below! Don’t forget to save this recipe for your next baking project.

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