Linguica Rolls are one of those recipes that feel like home the moment you take a bite. My children have always requested them on Christmas morning, and honestly, I can’t blame them — warm, savory rolls filled with perfectly seasoned sausage are hard to say no to at any hour. Whether you make the dough from scratch or use store-bought, this recipe delivers every time.
What Are Linguica Rolls?
Linguica Rolls — known in Portuguese as Pão com Linguiça — are soft bread rolls stuffed with linguica sausage. They are a beloved staple in Portuguese and Portuguese-American communities, and you’ll find them at nearly every local bakery with their own signature spin. Some add shredded cheese to the filling, others dial up the spice, and the size can range from a small hand-held snack to something much more substantial. That variation is part of what makes them special — every family and every baker puts a little of themselves into the recipe.
How to Make Linguica Rolls
Making Linguica Rolls at home is more straightforward than it looks. You start by cooking and slicing the linguica, then either preparing your dough from scratch or using a good store-bought alternative. Once the dough has risen, you divide it into portions, flatten each piece, add a few slices of sausage, and pinch the dough closed. A second rise before baking gives the rolls their soft, pillowy texture. They bake at 400°F for 15–20 minutes until golden.
Tips for the Best Results
- Prep the night before. Cook and slice the sausage the evening before and let the dough rise overnight in the fridge. Morning assembly goes much faster.
- Don’t skip the second rise. After filling and shaping, let the rolls rest for 30 minutes before baking. This is what gives them that soft, bakery-style texture.
- Add cheese if you like. A small amount of shredded cheese tucked in with the sausage is a popular variation — sharp cheddar or a mild Portuguese cheese both work well.
- Pinch firmly. Make sure the dough is sealed tightly around the filling before placing on the baking sheet, or the rolls will open up in the oven.
- Use parchment paper. It prevents sticking and makes cleanup easy.
- Store-bought dough works fine. If you’re short on time, a good quality store-bought bread dough produces a great result.
- Serve warm. These are best straight from the oven, but they reheat well in a 300°F oven for about 8 minutes.
If you need baking sheets, I like using them from Wilton or Nordic Ware. Here’s an affordable set from Amazon that will serve you well.
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During the holidays my children tend to give me requests for specific recipes they’re craving; it’s really wonderful for me to get those requests. I love knowing how certain recipes brings us all back to our family table and the memories that surround us. This recipe that I am sharing is one of them. It’s always a huge hit serving them on Christmas morning!
Note: You can use readymade bread dough, but just in case you want to make the dough from scratch, this recipe includes instructions on how to make homemade dough.
Ps… you can prep the night before by making the dough from scratch, and cooking and slicing the sausage. It will make it easier to assemble in the morning. Also sometimes I add a bit of shredded cheese to the filling, too, but I will leave that up to you!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: about 20 rolls 1x
Ingredients
For the dough (this step isn’t needed if you’re using pre-made dough)
8 cups flour
4 tsp instant dry yeast or 2 envelopes
4 tsp salt
4 Tbsp olive oil
3 cups warm water
For the filling:
1 lb of linguiça sausage, (or your favorite sausage)cooked and sliced
Instructions
1. In a medium saucepan, place the linguica and fill with water and bring to a low simmer for about 15 minutes, remove from pan and let cool. Then remove casings and cut the linguica into slices and leave aside.
2. Then, add all the dough ingredients into a standing mixer fitted with dough hook and set the timer for 10 minutes. You can also mix by hand and knead for 10 minutes as well. The dough will be smooth and elastic. Cover with a teacloth and let rise until double its size for 1 1/2-2 hours.
3. Next, divide the dough into 18-20 evenly sized pieces, pat flat, fill with about 3+ slices of sausage, pinch the dough together, flip over onto your baking sheet lined with parchment paper, and let rise for another 30 minutes.
Bake at 400F for 15-20 minutes.
