Homemade Sausage Rolls

Easy, fluffy sausage rolls, perfect for lunchboxes, snacks, and on-the-go.

Updated Aug 24, 2026, Published Jan 20, 2026

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Homemade sausage rolls are surprisingly easy to make and always gone in no time! It’s hard to beat one straight out of the oven.

A plate featuring baked sausage rolls on printed parchment paper. In the background is a jar of sesame seeds and a grey kitchen towel.

The dough comes together in one bowl (a must), and the result is perfectly fluffy, soft sausage rolls the whole family will love.

A hand holds a golden brown sausage rolls. In the background is a fluted plate of more rolls.

Enjoy them warm with your favorite dip or condiment (we love ketchup and mustard), or make them ahead and serve them on game days and at parties. They’re the perfect snack on the go and great for picnics, too!

Why You’ll Love Homemade Sausage Rolls

Delicious snack for all ages.
One-bowl recipe.
Freezer-friendly.
Customizable to your taste and dietary requirements (see Possible Variations below).

A plate of golden brown sausage rolls topped with white sesame seeds, with a light blue bowl of ketchup in the center.

Homemade Sausage Roll Ingredients

Please be sure to scroll down to the recipe card below for the complete details!

Water: Lukewarm to activate the yeast.
Yeast: Either fresh or active dry yeast.
Sausages: I use uncooked pork frankfurter sausages.
Butter: Salted butter, preferably. If you only have the unsalted kind, you may need to add a bit more salt.
Maple syrup: Adds sweetness to the dough. Swap for coconut sugar, cane sugar, molasses, acacia syrup, honey, or omit
Plain flour: No need to sieve it.
Egg: Medium-sized. Use an extra egg to egg wash (not pictured).
Greek yogurt: Or regular plain yogurt.

Assorted baking ingredients in bowls on a grey surface, including flour, butter, maple syrup, sour cream, baking powder, yeast, water, egg, and several uncooked sausages.

How to Make Homemade Sausage Rolls

Prepare the dough: Pour lukewarm water into a large bowl, add the yeast, and mix until dissolved. Then, add the remaining ingredients. Knead by hand or mixer until you have a smooth dough. Leave to rise covered for 1 hour.
Make the rolls: Roll out the dough into a large circle, cut into 12 pieces, top each with a sausage piece, and arrange on a baking sheet. Cover and let it rise for 30 minutes. Brush with eggwash.
Bake for 15 minutes at 180°C (356°F) until golden.

Hands adding a Greek yogurt from a small bowl into a metal mixing bowl containing water and yeast.

Hands rolling a sausage into a triangular piece of dough from the wide end, with several other dough triangles arranged in a circle on parchment paper.

Possible Variations

Sausages: Use any sausages you like (beef, turkey, lamb, or pork) or opt for ham, roast chicken, spicy sausage, chorizo, or tuna.
Greek yogurt: Try kefir, sour cream, or skyr.
Filling: Try ketchup, chutney, hot sauce, pesto, grated cheese, mustard, caramelized onions, fig jam, etc.
Egg wash: Brush with water, milk, or cold coffee.
Toppings: Sprinkle with black sesame seeds, chia seeds, or poppy seeds.
Flour: Swap or replace some of the flour with tipo 00, bread flour, whole wheat, or gluten-free flour if you prefer.
Dough: If you are short on time, use frozen or ready-to-use crescent or puff pastry instead.

How to Store Leftovers

Let the rolls cool completely, then store them in an airtight container in the refrigerator. Enjoy them within 1-2 days.

FAQs

Can I freeze the rolls?

Yes, they are best when freshly baked, cooled, and then frozen. To defrost, take them out the night before and leave in the fridge. If you want to enjoy them warm, reheat in the oven at 100°C fan (212°F) for about 10 minutes.

My dough is too wet. What do I do?

Add more flour by the tablespoon until you have a soft dough that isn’t too sticky to work with.

Can I swap the dough for flaky puff pastry or pizza dough?

Yes, absolutely. Keep an eye on the bake time to ensure the rolls are golden and baked through.