Make the Filling

1. In a skillet over medium heat, cook the sausage and minced onion until the sausage is browned and fully cooked.

2. Drain off excess grease and transfer the mixture to a bowl. Allow it to cool completely.

3. Once cooled, add the melted butter, beaten egg, salt, and shredded cheddar. Mix until well combined. Set aside.

Make the Dough

1. In a small saucepan, warm the milk, water, and sugar over low heat until the mixture reaches about 115°F.

2. Remove from heat. Stir in the active dry yeast and let it sit for 5 minutes, or until foamy.

3. In a large mixing bowl, combine 1 cup of flour with the salt, melted butter, egg, and the yeast mixture. Mix until smooth.

4. Gradually add the remaining flour, stirring until a soft dough begins to form.

5. Transfer the dough to a lightly floured surface and knead for about 5 minutes, until smooth and elastic.

6. Cover with a clean kitchen towel and let the dough rest for 10 minutes.

Assemble the Rolls

1. Roll the dough into an 8×14-inch rectangle.

2. Spread the sausage filling evenly over the dough, leaving a small border around the edges.

3. Beginning with the long side, roll the dough tightly into a log and pinch the seam to seal.

4. Use a sharp knife to slice into 12 equal rolls.

5. Place the rolls cut-side down in a greased 9×13-inch baking dish.

Rise & Bake

1. Cover the dish and let the rolls rise in a warm spot for about 1 hour, or until doubled in size.

2. Preheat the oven to 375°F (190°C).

3. Bake the rolls for 25–30 minutes, or until golden brown and cooked through.

4. Allow to cool slightly before serving warm.