These rolls hit all the right buttons in all the best ways. A few things of note: I cooked a small piece of sausage and did a taste test. It wasn't seasoned like I liked it so I added some garlic powder, sage and black pepper. It was pretty aggressive seasoning but it worked great. I also did this recipe twice. The first time I didn't let the dough rise enough after I pulled them from the fridge for the second rise. They were good but nowhere near as light and airy as the second time when I was more patient and let them rise fully. Finally, the glaze seems like a lot but you will regret it if you try to skimp, I know from experience: the first time the rolls were good; the second, with more glaze, they were over the top.

Share: