Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Dough
Filling
Honey Mustard Glaze
Method
Dough Preparation
- 1
Activate Yeast
In a small bowl, combine warm water, sugar, and yeast. Let sit for 5-10 minutes until frothy.
- 2
Mix Dough
In a large mixing bowl, combine flour and salt. Add the yeast mixture and melted butter. Mix until a dough forms.
- 3
Knead Dough
Turn out onto a floured surface and knead for about 8-10 minutes until smooth and elastic.
- 4
Let Dough Rise
Place the dough in a greased bowl, cover, and let rise in a warm place for about 1 hour or until doubled in size.
Filling & Assembly
- 5
Cook Linguica
In a skillet, cook linguica sausage over medium heat until browned. Remove from heat and let cool slightly, then chop into small pieces.
- 6
- 7
Assemble Rolls
Once the dough has risen, punch it down and divide into equal pieces. Flatten each piece, add a spoonful of linguica and caramelized onions, and roll into a ball.
- 8
Second Rise
Place the rolls seam-side down on a greased baking sheet. Cover and let rise for another 30 minutes.
Baking & Glazing
- 9
Preheat Oven
Preheat the oven to 375°F (190°C).
- 10
Bake Rolls
Bake the rolls for 20-25 minutes or until golden brown.
- 11
Prepare Glaze
While the rolls are baking, whisk together honey, Dijon mustard, and apple cider vinegar.
- 12
