I made Pigs In a Blanket yesterday. I used Bob Evans pattied sausage. I folded them over and shaped into a roll. Should have just bought the linked, but the patties worked. :) Also thinking of buying the large roll and adding my own seasonings so I can control the salt and sugar.
Fried the sausages while the dough was in the bread maker.
Dinner Rolls
3/4 cup milk, slightly warmed
6 tablespoons butter or margarine, softened
1 large egg, slightly beaten
3 cups bread flour
1/4 cup granulated sugar
1 teaspoon salt
1 1/2 teaspoons active dry yeast
Additional butter (optional)
Measure ingredients into bread machine in the order recommended by the manufacturer. Select dough or manual setting. When cycle is completed, remove the dough from the machine and either shape as desired, or wrap in plastic wrap and place in refrigerator for up to 24 hours. If refrigerated, let set out for about 45 minutes to an hour before using
The easiest shape to make is to just divide the dough into equal parts and roll into balls in your hand. Place on a lightly greased baking sheet. Cover shaped dough with damp cloth and let rise in a warm place for 20 minutes or until doubled in size. Bake in preheated 400°F (205°C) oven for 15 to 20 minutes. Brush tops with butter, if desired. Makes about 20 to 24 rolls.
When the dough came out I placed it into a sprayed bowl to prevent sticking, then divided the dough into three parts, still in the bowl. I divided each section into 6, one at a time. I did 18 because that was how many sausages I had. Came out exactly enough. I wore thin plastic kitchen golves, lightly oiled to prevent sticking.
When I pulled off a section from the third, I spread it out with my fingers and wrapped it completely around the sausage. I placed them on a cookie sheet covered with parchment paper and lightly dusted with corn meal.
I baked them at the 400 that the roll recipe called for. Mine were a more toasted brown instead of golden, but next time I will check them after 10 minutes. They were yummy and will definitely make them again.
Next time I will try them using the cheese smokey links. These should be a very good replacement for the canned croissants/biscuits that are full of trans fats that I used to get asked to bring to family gatherings.
Oh I should add that I let mine rise bit longer. I had thrown together a single layer yellow cake for strawberry shortcake and baked that while the rolls rose.
I would like to make yeast rolls, but have not looked into it at all. I have too many irons in the fire right now to take time to research recipes. Do you or anybody else on here have a tried and true recipe for yeast rolls made without a bread machine?