Pigs-in-a-blanket are great when you need a portable breakfast. They’re even better when you make them yourself because you can control the ingredients.
In some parts of Texas pigs-in-a-blanket are known as kolaches. More on those another day, this post is all about soft, buttery buns with savory fillings. I’ve had them stuffed with boudin, bacon and eggs, ham and cheese, plain sausage, sausage and cheese, and sausage, jalapeno and cheese (my favorite).
For quite a few years my morning routine was to stop at a donut shop and get two pigs-in-a-blanket and a glazed twist. I did this five days a week for a long time, so it’s no stretch to guess that I’ve probably (definitely) eaten several thousand of these in my lifetime.
I’m quite the connoisseur, if I do say so myself. A perfect but rare experience would be to bite into one that was fresh out of the oven, cooled just enough so that I didn’t get a scorching mouthful of molten cheese. Perfect is just a touch hotter than warm, followed by a different kind of heat when the effects of the jalapeno kicked in. The cheese a warm and gooey contrast to the snap of a properly cooked sausage. Washed down with a caffeinated beverage before enjoying the dessert of the glazed twist, I had what I considered to be the ideal breakfast.
I’ve had my share of duds, too. Cold pigs-in-a-blanket that weren’t even warmed in the microwave before being plunked down on the counter, or perhaps worse, ones that were nuked for so long that the bun was rubbery, and the cheese was a terrifyingly hot molten pool of instant death.
Now I prefer to make my own. I use organic ingredients (organic sausage was hard to find, but it’s out there), and they are just the right temperature when I bite into them. Though I do miss the glazed twist.
This recipe is for the classic, basic sausage and cheese pigs-in-a-blanket. Hope you enjoy.
- 16 ounces (450 grams) flour
- 2½ tsp yeast
- 3 Tbsp melted unsalted butter, plus 1 addition Tbsp for brushing on rolls
- 2 Tbsp sugar
- 1¼ tsp salt
- 1 Tbsp olive oil
- 1 egg
- 1 cup warm water
- cheddar cheese
- Mix ½ of flour with yeast, salt and sugar
- Add water, egg and melted butter, mix thoroughly
- Add remainder of flour and mix until dough just starts to pull away from the sides of the bowl
- Wipe down bowl and lightly coat bottom with oil
- Toss dough in olive oil
- Cover and let rise for two hours
- Punch down dough and roll out into a rectangular shape, about ⅛ inch thick
- Cut into small rectangles, about one inch longer than sausage and 3½ inches wide
- Place sausage and cheese on top of dough, seal and place seam down on parchment lined baking sheet about ¼ inch apart
- Brush tops with melted butter
- Preheat oven to 375 degrees Fahrenheit
- Cover rolls and let rise for one hour
- Bake 15 to 20 minutes
- Serve warm