Sort ingredients
cdebacco
QR Code
Listen
Pdf
Add flour + salt to mixer.
Whisk milk, eggs, sugar, starter separately.
Mix dry and wet on low until shaggy (3 min). Rest 10 min.
Mix on medium 5–6 min until smoother.
Add butter one piece at a time; mix 8–10 min more until mostly developed.
Transfer to container; bulk ferment warm (78–80°F).
Do 2 stretch & folds: at 30 min, then 30 min later.
Rest 1 hour more (about 2 hours total).
Refrigerate overnight (8–16 hrs).
Brown sausage, scramble eggs, shred cheese. Mix and set aside.
Roll cold dough into a 24" × 10" rectangle.
Add filling, leaving a clean edge at the top.
Roll tightly into a log.
Slice into 2" rolls; place on parchment with slight spacing.
Proof warm (80–85°F) for 2.5–3 hours until puffy.
Bake at 375–400°F (no convection) for 20–25 min until golden.
Brown sausage.
Add butter, melt.
Add flour, cook 2 min.
Slowly whisk in milk until smooth.
Add seasonings; adjust to taste.
Serve warm over rolls.