Sausage rolls, what my family once ate just once a year on Christmas morning is now showing up on our table more and more often. These are SO easy to make and are great to take with you as you run out the door on a hectic morning.
While you could use homemade bread dough to make these, I find that Rhodes white rolls (you could absolutely use the wheat) taste pretty darn close to homemade and without all the fuss. I typically thaw out 2 dozen rolls per one pound of ground breakfast sausage.
While you are cooking sausage flatten out each bread dough roll. Once sausage has been cooked thoroughly place two tablespoons of crumbled sausage in the center of dough. Then fold dough in half creating a crescent shape, pinching all the open edges shut.
Transfer to a baking stone or lightly sprayed (with cooking spray, like Pam) cookie sheet. Place in a preheated oven at 350 degrees for approximately 20 minutes or until sausage rolls are a light golden brown. As soon as you take the rolls out of the oven lightly butter the tops of each roll and let cool just enough to eat without burning your mouth. Believe me, its hard to wait!
Left overs need to be wrapped up and refrigerated. To re-warm microwave at 30 sec intervals until heated through. Be sure not to over heat or the bread gets tough or hard.