My Aunt Martha once walked into the Pillsbury Bake-Off — the big one — and won it. Her prize was a microwave and $500. That might not sound like much today, since almost everyone has a microwave now, but back in the 80s, hardly anybody did. It was a very big deal.
And here’s the twist: she didn’t win with a pie or a cake, like you’d probably guess. She won with a loaf of bread. So today, I’m going to show you exactly how to make it.
A Recipe Passed Down by Hand
Aunt Martha never wrote this recipe down. She lived out of town, so the only way we learned it was because she came and showed us in person, step by step. Like her, I don’t measure much either, but I’m going to walk you through the best way to make it so you can follow along.
The Secrets That Make This Bread Special
Here’s the thing most people get wrong with sausage bread: they use just one kind of sausage, usually pork. Aunt Martha knew better — she used two kinds: pork sausage and Italian sausage, which brings in a bit of fennel for extra flavor.
And instead of cheddar, which is what most people reach for, she used pepper jack cheese for a little kick.
The other non-negotiable ingredient is Pillsbury Hot Roll Mix. It can be tricky to find — my local grocery store doesn’t carry it, but I was able to track it down at Walmart. It makes the bread come out pillowy soft, and I really think it’s the key ingredient in the whole recipe.
How to Make It
Start the dough. Mix the hot roll mix according to the package directions — flour and yeast together, mixed really well. Add 2 tablespoons of softened butter, 1 cup of hot water (about 120–130°F, warm enough to activate the yeast but not so hot it kills it), and 1 egg. Stir it all together thoroughly.
Knead it. Turn the dough out onto a well-floured countertop and knead for about 5 minutes. Any all-purpose flour works fine here — just make sure you’ve got plenty on the counter so it doesn’t stick. Once you’re done, turn a bowl upside down over the dough and let it rest.
Cook the sausage. While the dough rests, brown two pounds of sausage (one pound pork, one pound Italian) together in a skillet. Aunt Martha never had a fancy meat separator — she just used a spoon to break it up as it cooked, then drained the grease off once it was fully browned.
Divide the dough. Aunt Martha always made one big loaf, but I like splitting the dough in half to make two smaller loaves instead — that way I can share one with another family. If you go this route, cut the dough in half here and set one portion aside, adding a little more flour so it cuts cleanly.
Roll it out. Flour your countertop again and roll the dough into a rectangle (a circle works too, but rectangle is a little easier to roll up later). Keep flouring your rolling pin as you go so it doesn’t stick. It doesn’t need to be a perfect shape — close enough is fine.
Layer the filling — cheese first. Here’s a secret: put the pepper jack cheese down before the sausage, not after. If you put the sausage down first, the dough tends to roll out messier. Spread the cheese out to cover most of the dough, then scatter the browned sausage over top, starting in the middle and raking it out toward the edges.
Roll it up. Starting from one end, roll the dough up like a burrito, pushing the ends in as you go to keep everything sealed inside. When you reach the final edge, pull the last flap of dough over the top to hold everything in place.
Transfer and finish. Spray your baking sheet, then carefully lift the loaf onto it, stretching it gently to about the length of the pan. Don’t worry if a little sausage or cheese peeks through small holes in the dough — it won’t affect the final result. Repeat with the second loaf if you’re making two.
The golden-brown secret. Beat an egg and brush (or just use your hand, the way Aunt Martha did) over the entire surface of both loaves. This is what gives the bread that beautiful golden color once it’s baked — and it makes a real difference in how the finished loaf looks.
Bake. Put the loaves in a 350°F oven for about 30 minutes, until golden brown and beautiful.
Cut into the middle of a warm loaf and you’ll see exactly what makes this bread special — all that melted pepper jack, all that sausage, wrapped up in soft, golden bread.
A Family Tradition
This bread has long been our family’s Christmas morning breakfast. Last year, I even taught my son how to make it so he could share it with his in-laws too — the recipe keeps getting passed down, just the way Aunt Martha intended when she first showed it to us all those years ago.
She was so proud the day she won that Bake-Off and got her name in the paper. She’d be even prouder, I think, knowing this recipe is still being made — and shared — decades later.
Aunt Martha would be proud.
Hope you enjoyed learning about my Aunt Martha and her $500 recipe. Thanks for reading, and I’ll see you next time for more simple Southern cooking.