Yield: 20 rolls

This sausage and cheese brioche rolls are a savory delight, featuring soft rolls filled with sweet, caramelized onions, sausage, and melted white cheddar. This flavorful combination creates a gooey and satisfying pull-apart experience, making these rolls a crowd-pleasing choice for a delicious and shareable snack - the perfect dish for New Year's Eve!

Bon Appetit! 


3 tbsp whole milk
2 tbsp active dry yeast
1 ¾ cup (215g) all-purpose flour
1 ¾ cup (215g) bread flour
¼ cup + 1 tsp (55g) granulated sugar
1 ½ tsp kosher salt
5 large eggs, beaten
1 cup (220g) unsalted butter, softened
1 large egg
2 tbsp heavy cream
Olive oil
2 large yellow onions
2 tbsp granulated sugar
12 oz sausage
8 oz white cheddar cheese, shredded


Day 1

1. Slightly warm milk and pour into the bowl of a stand mixer fitted with dough hook attachment. Sprinkle in the yeast and whisk by hand to combine. Add all-purpose flour, bread flour, sugar, salt, and eggs. Mix on low speed until dough comes together, 1-2 minutes.

2. Increase mixer speed to medium-low and work dough for 6 minutes. Pause every minute to push dough back down and off the hook until it pulls off the bowl sides and looks like a strong bread dough.

3. Reduce the mixer speed to low and slowly add butter, a little at a time, over the course of 2 minutes. When butter begins to blend in, increase the mixer speed to medium-high to fully incorporate butter and bring the dough back together, 4 to 6 minutes longer.

4. Transfer the dough to a lightly floured work surface and round the dough into a smooth ball. Place into a lightly greased bowl and cover with plastic wrap and refrigerate overnight. You want the butter to be fully chilled before forming the dough rounds, so overnight is the best option.

Day 2

5. In a de Buyer 11” Affinity Fry Pan, drizzle in some olive oil over medium heat. Add in the minced onions and cook for 3-5 minutes just until they start to soften and turn translucent. Sprinkle in the sugar and cook until the onions begin to brown and caramelize, about 5 minutes move. Remove from the heat and set aside.

6. In a INOCUIVRE TRADITION Copper Fry pan 11”, drizzle in some olive oil over medium heat. Add in the sausage and cook, using a wooden spoon to mince the sausage down into smaller pieces, until fully cooked. Set aside.

7. Remove the dough from the fridge and transfer to a floured work surface. Divide the dough into equal sized pieces (I like 46g as my size).

8. Take one dough round and flatten on a floured surface. You can also use a rolling pin to stretch the dough out to around 4-5 inches in diameter. Place 1 tsp of sausage in the center before topping with 1sp of onions and 1sp of cheese. Starting at the top, fold the dough over the filling, working your way around until the entire filling is covered. Use the palm of your hand to round the dough. Repeat for the remaining dough balls.

9. In a greased de Buyer cake pan, arrange 15 of the dough balls, spacing them apart. You’re going to have a few extra dough balls, that is perfectly fine. Put them in greased muffin tins and bake those off so you can enjoy a little snack!

10. Cover loosely with plastic wrap and allow to proof for 2 - 2 ½ hours, or just doubled in size. Tip: I like to let my bread proof in a turned off oven with the light on.

11. Remove the buns from the oven and preheat the oven to 350 F. In a small bowl, mix together the egg and heavy cream and gently brush the egg wash over the buns. Bake for 20-25 minutes or just until golden brown and the internal temperature is around 190 F - 200 F.

12. Cool for 5 minutes in the pan before turning them out into a wire rack to cool.

Cookware used in this recipe

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