Breakfast Rolls Recipe for 16 Rolls

Instructions:

1. Combine warm milk, sugar, and yeast in a bowl. Let it sit for 5-10 minutes until it becomes frothy.
2. Stir in the flour and salt. Gradually incorporate the softened butter. Knead by hand or with a mixer until the dough is smooth and bounces back when poked.
3. Place dough in a greased bowl, cover with a damp cloth, and let it rise in a warm spot for 60 minutes or until doubled in size.
4. In a skillet over medium heat, cook the ground sausage until browned and crumbled. Drain excess grease.
5. In the same pan, scramble the eggs and garlic powder over low heat until just set.
6. Cool the sausage and egg filling completely to prevent the dough from becoming soggy.
7. Roll out the dough, divide into 16 portions, and stuff each with the sausage, egg, and shredded cheddar cheese.
8. Let the stuffed rolls rise for an additional 30 minutes.
9. Whisk one egg with water and brush the egg wash over the top of each roll.
10. Bake for 20 minutes until the crust is golden brown.