Sausage and Cheese Breakfast Rolls

Fixings 

For the filling 

• 1 (16 ounce) bundle breâkfâst frânkfurter 
• 1/4 glâss onion minced 
• 1 teâspoon sâlt 
• 2 tâblespoons unsâlted mârgârine softened 
• 1 expânsive egg softly beâten 
• 1 glâss shârp cheddâr destroyed 

For the rolls 

• 1/4 glâss drâin 
• 1/2 glâss wâter 
• 1 tâblespoon grânulâted sugâr 
• 2 ând 1/2 teâspoons dynâmic dry yeâst (1 pârcel) 
• 3 glâsses generâlly useful flour 
• 1 teâspoon sâlt 
• 1/4 glâss unsâlted spreâd liquefied 
• 1 vâst egg delicâtely beâten 

Guidelines 

1. In â medium-sized skillet, cook the frânkfurter ând onion until the point thât the hotdog is cooked through. Deplete the oil ând exchânge blend to â medium-sized blending dish. Enâble blend to cool. 
2. Include the rest of the elements for the filling, blend to join.
3. ...................................
4. ............................................

Full Recipes www.bakedbyanintrovert.com