Breakfast Rolls

Directions

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   1. In a large bowl, mix sugar, yeast, oil, and water until dissolved. Cover and let it stand in a warm place for 15 minutes.
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   2. Blend the first amount of eggs and salt into yeast mixture. Gradually add flours, mixing well to form a dough. Knead for 5 minutes using a stand mixer.
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   3. Lightly grease a large bowl, put dough into the bowl and let it rise in a warm place for about 30-40 minutes.
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   4. While dough is rising, whisk together the second amount of eggs, black pepper and milk in a medium-sized bowl. Heat a skillet to medium heat and add the egg mixture. Scramble until fairly dry, but do not overcook. Remove eggs from skillet and set aside.
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   5. Brown sausage in the skillet. Once browned, add onion and pepper. Saute 3-5 minutes, until veggies are softened. Add tomato and cook until most of the liquid has evaporated. Set aside.
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   6. Roll out risen dough on a lightly floured surface. Roll into a rectangular shape until it is about 1/4 inch thick. Evenly sprinkle eggs, sausage mixture, potatoes, and cheese over the top. Roll it up tightly, beginning on a long side. Roll gently so the dough doesn't rip. Pinch together the seams to seal. Cut into 1 inch slices.
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   7. Place rolls in lightly greased pans, placing them slightly apart. I used 9-inch pie pans and got about 6 per pan. Recipe makes 18-24 rolls. They should have room to expand as they rise. Let rolls rest in a warm place until about doubled in size, about 30 minutes. Meanwhile, preheat oven to 400 F.
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   8. Bake at 400 F for 15-20 minutes, until tops of rolls are browned. Serve warm. Can serve plain or with milk gravy on top.
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   Roll dough adapted from a cooking class I took in college; filling ideas and freezing adapted from housewivesofriverton.com.