Prepare the Dough:

Just use your favorite roll dough, but cut the sugar down to like 1 tablespoon. Here’s my dough:

In a bowl, combine ½ cup warm water and 2 ¼ teaspoons instant yeast. Let it sit for a few minutes until it becomes frothy.

Add ½ cup full-fat sour cream, 4 cups bread flour, ½ teaspoon fine sea salt, ¼ cup canola oil, and 1 tablespoon sugar. Mix until a dough forms.

Knead the dough until smooth and elastic. Cover and let it rise in a warm place until doubled in size.

Prepare the Filling:

Cook sausage, scramble eggs, and grate cheese.

Assemble the Rolls:

Preheat the oven to 350°F (175°C).

Roll out the dough into a rectangle. Remember to lower the sugar to 1 tablespoon so it doesn’t turn too sweet.

Put sausage, egg, and cheese on the roll, roll it up, and place the rolls on a baking sheet.

Bake until the center of the center roll is 190°F, about 25 minutes.

Make the Sausage Gravy:

Fry one pound sausage till done in a skillet.

Slid the sausage to the side of the pan.

Clear-wise, whisk 3-4 tablespoons vegetable oil and 3 big tablespoons flour until a paste forms.

Cook one minute, stirring regularly.

Add 4–5 cups milk gradually, stirring constantly for two to three minutes.

Cook for 10 to 15 minutes on medium heat, stirring now and again until the gravy becomes the right thickness.

Add a little cornstarch blended with cold water if you must thicken it more.

Serve:

Serve the baked rolls topped with the sausage gravy.