Breakfast Rolls

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.

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.

3. Lightly grease a large bowl, put dough into the bowl and let it rise in a warm place for about 30-40 minutes.

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.

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.

6. Roll out risen dough on a lightly floured surface. Roll into a rectangular shape until it is about ¼ 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.

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.

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.

Roll dough adapted from a cooking class I took in college; filling ideas and freezing adapted from housewivesofriverton.com.