Biscuits and gravy have always been high on my love list. Something about a warm country gravy smothering fresh baked bread is comforting and belly filling. After my last post (Lemon Bl...
Biscuits and gravy have always been high on my love list. Something about a warm country gravy smothering fresh baked bread is comforting and belly filling. After my last post (Lemon Blueberry Sweet Rolls) I had a great idea to make a savory version. I wasn’t sure how I’d do it, but I knew that it had to be easy and taste great.
You just can’t go wrong with a recipe when it starts out with a loaf of Rhodes bread dough. I like to let it rise overnight in the refrigerator so in the morning it’s ready to go. All I need to do is cook my sausage and preheat my oven. No waiting around for bread to rise!
Roll out your dough into a large rectangle. Spread your cooked sausage over the surface area of your dough, but make sure to leave about a 1/4 inch edge. Roll, starting at the long edge, to form a log. Pinch your edges.
Use a sharp non-serrated knife to cut your rolls. This is the same thing you’d do if these were cinnamon rolls. Just slice away until you have about 12.
Some of that pesky sausage might fall out but don’t worry it won’t go to waste. You’ll need to place your rolls into a 9x13 baking pan that has been lightly spritzed with non-stick spray. Pick up any stray sausage and sprinkle it over the top of your ready to bake rolls.
Bake them for about half an hour or until they are nice and brown. Beautiful, right?
And now to the good stuff. I love this sausage gravy. It’s one of the most simple recipes you will ever make. You probably won’t believe how great it is until you try it for yourself. It just seems too easy but it’s loaded with cracked pepper flavor! Just melt some butter in a large pan, whisk in some butter, add milk, and sprinkle with a generous amount of fresh cracked pepper.
When you’re ready to serve Just smoother some of those warm rolls with your gravy and be ready for oooooh’s and awwwwwww’s. We like to serve ours with a cooked egg, but they are great all on their own!
Breakfast Rolls With Country GravyServings: 12 | Skills: | Prep Time: 30 min (not including thaw time) | Bake Time: 30 min
Breakfast Rolls With Country Gravy
1 loaf Rhodes bread, thawed and slightly risen
1/2 lb sausage, cooked and crumbled
4 tablespoons butter
1/4 cup flour
2 cups whole milk
salt and pepper to taste
Preheat your oven to 350 degrees. Lightly coat a 9x13 pan with cooking spray and set aside.
Roll your bread dough into a large rectangle. Spread with cooked sausage and roll (starting at the long end) into a log. Pinch together the edges and slice into 12 rolls.
Place your rolls into your prepared pan and bake for 30 minutes or until golden brown.
While your rolls are cooking add 4 tablespoons of butter to the pan you cooked your sausage in. Once melted whisk in the flour and milk. Season with a generous amount of fresh cracked black pepper and salt.