Mr. Sausage Mellow Rollz Recipe
Make Mr. Sausage Mellow Rollz Recipe in just 2h 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Filling
Spread & Finish
Method
Dough
- 1
Warm the milk and melt butter
Warm the milk to about 105–110°F (warm to the touch but not hot). Stir in 3 tablespoons butter until melted. If you don't have a thermometer, warm until just steamy and test on your wrist.
- 2
Combine dry ingredients
In a large bowl or the bowl of a stand mixer fitted with a dough hook, whisk together 3 cups flour, 2 tsp instant yeast, 2 tbsp sugar, and 1 tsp salt.
- 3
Mix dough
Make a well in the dry ingredients. Add the warm milk-butter mixture and 1 large beaten egg. Mix on low until a shaggy dough forms, then increase speed (or knead by hand) for 6–8 minutes until smooth, elastic, and slightly tacky. Add up to 2–4 tablespoons more flour only if the dough is too sticky to handle.
- 4
Filling
- 5
Cook sausage and aromatics
While dough rises, heat a skillet over medium heat. Add the 12 oz bulk pork sausage and 2 tbsp finely chopped onion. Break the meat up with a spatula and cook until fully browned and no pink remains, about 6–8 minutes. Drain excess fat if necessary, leaving a tablespoon for flavor.
- 6
Season filling
Off heat, stir in 2 tbsp packed brown sugar, 1 tbsp yellow mustard, and 1 tsp freshly ground black pepper. Taste carefully (it will be hot) and adjust seasoning. Let the mixture cool to room temperature so it won't melt the butter in the spread.
Assemble & Bake
- 7
Roll out dough
When the dough has doubled, turn it out onto a lightly floured surface and gently deflate. Roll into a rectangle about 12 x 16 inches (approx. 1/4–1/3 inch thick). Aim for a long edge that will become the length you roll from to make 8–10 rolls.
- 8
- 9
Add sausage filling
Evenly distribute the cooled sausage mixture across the buttered dough, leaving a 1/2-inch border along the far long edge to seal the roll.
- 10
Roll and slice
Starting at the near long edge, tighten and roll the dough into a log. Pinch the seam to seal. Using a sharp knife or dental floss, cut the log into 8 equal pieces (or 10 for smaller rolls). Place the rolls, cut side up, into a lightly buttered 9x13-inch baking pan or a 10-inch round pan spaced slightly apart.
- 11
- 12
Brush with egg wash and add seeds
Preheat the oven to 375°F (190°C). Brush the tops of the rolls with the beaten egg wash. Sprinkle with 1 tbsp sesame seeds and a light pinch (1/4 tsp) coarse sea salt if using.
- 13
Bake
Bake in the preheated oven for 18–22 minutes until the rolls are golden brown on top and cooked through (internal temp of the dough should be ~190–200°F). Rotate the pan halfway through if your oven has hot spots.
- 14
