Andouille Sausage Potato Rolls with Garlic Butter
Pillowy yeast rolls enriched with mashed potatoes and filled with spiced andouille sausage, caramelized trinity vegetables, and cream cheese. A Creole-inspired showstopper combining Southern bread-making tradition with bold smoked sausage flavors. The potato dough creates an exceptionally tender crumb while overnight fermentation deepens flavor complexity. Perfect for brunch spreads, casual entertaining, or alongside gumbo and jambalaya. This version distinguishes itself through the cream cheese layer, which adds richness and tang, and the garlic butter finish that each bite.
Ingredients
- 1 cup unseasoned mashed potatoes, warm or room temperature, lightly packed
- 2 ½ teaspoon active dry yeast, one packet
- 2 tablespoon warm water, about 105 degrees, preferably reserved potato cooking water
- ¼ cup granulated sugar
- 2 large eggs, room temperature, lightly beaten
- 2 teaspoon kosher salt
- 6 tablespoon unsalted butter, room temperature, cut into cubes
- ¾ cup lukewarm water, preferably reserved potato cooking water
- 4 ¼ cup all-purpose flour, plus more as needed
- 8 ounce cream cheese, softened
- ¼ cup fresh parsley, finely chopped
- 14 ounce Andouille Smoked Sausage, Zatarain's brandother smoked sausage or spicy Italian sausage1:1meatsausage
coarser texture acceptable
- ½ cup trinity vegetables, mostly onions with celery and bell pepper, choppeddiced onion and celery0.5:0.5vegetable
less complex flavor
- 4 tablespoon unsalted butter
- 3 clove garlic, minced
- 3 tablespoon fresh parsley, finely chopped
Instructions
- 1
Cook quartered potatoes until softened, reserve cooking water, then mash while warm.
- 2
Combine yeast and warm potato water with a pinch of sugar, let sit 5 minutes until foamy.
- 3
In mixer bowl, combine yeast mixture, eggs, sugar, salt, butter cubes, mashed potatoes, water, and flour.
- 4
Knead on low speed with dough hook (or by hand) until cohesive, soft, and smooth, about 8-10 minutes.
- 5
If dough is too sticky, rest 5 minutes then add up to 1/2 cup more flour.
- 6
Place dough in greased bowl, cover, and refrigerate overnight.
- 7
Next day, stir together softened cream cheese and parsley in small bowl.
- 8
Slice andouille into 3-inch chunks, mash with fork into crumbled pieces.
- 9
Saute crumbled sausage and trinity vegetables over medium-high heat until browned, about 10 minutes.
- 10
Remove dough from refrigerator and knead 8-10 turns on floured counter.
- 11
Roll chilled dough into 10x16-inch rectangle on well-floured surface.
- 12
Spread with cream cheese mixture, sprinkle sausage filling, then roll tightly from longest side.
- 13
Slice into 12 rolls with sharp knife, place in greased 9x13-inch pan.
- 14
Cover and let rest 30 minutes.
- 15
Preheat oven to 375 degrees with rack in upper third.
- 16
Bake until risen and golden brown, 28-30 minutes.
- 17
While baking, melt butter with minced garlic over low heat until softened and fragrant, about 5 minutes.
- 18
Stir parsley into garlic butter.
- 19
Cool rolls 10 minutes, then brush generously with garlic butter and serve warm.
Tips
Reserve potato cooking water for yeast activation and dough - its starch boosts rise and adds subtle sweetness that complements the sausage.
Mash sausage finely with fork while dough rests overnight; this ensures even distribution and prevents chunky pockets in finished rolls.
Brush with garlic butter while rolls are still warm so it absorbs into the crumb; wait until cooled and butter won't penetrate as effectively.
Good to Know
Cool completely, wrap in foil or plastic wrap, refrigerate up to 3 days. Reheat wrapped in 325-degree oven for 12-15 minutes until warmed through.
Prepare through rolling and slicing, refrigerate rolls covered overnight or up to 12 hours before proofing. Freeze unbaked rolls up to 1 month; add 10-15 minutes to final proof time when baking from frozen.
Serve warm with additional garlic butter on the side. Pairs well with gumbo, jambalaya, or simple salad. Excellent alongside Creole or Cajun mains.
Common Mistakes
Use cool water to activate yeast to avoid killing it; water above 120 degrees F will kill yeast cells.
Don't skip overnight refrigeration; this cold fermentation develops flavor and makes dough easier to shape.
Roll dough tightly when forming coil to prevent loose, gaping layers after baking.
Don't overbake; rolls dry out quickly after 30 minutes at 375 degrees.
Substitutions
Dairy-Free Swaps
General Alternatives
coarser texture acceptable
less complex flavor
FAQ
Can I make these without overnight fermentation?
Yes, but flavor will be less complex. Let dough rise at room temperature 2-3 hours instead. Rolls will be lighter but less deep and savory.
What if my dough is too sticky after mixing?
Don't panic. Rest 5 minutes uncovered, then add flour 1 tablespoon at a time. Potato doughs are naturally wetter than standard bread dough; soft is correct.
How long can I keep baked rolls and can I freeze them?
Refrigerate up to 3 days wrapped well. Freeze baked rolls up to 1 month; thaw at room temperature and reheat wrapped at 325 degrees for 12-15 minutes.