In a mixing bowl, combine the warm water, yeast, and sugar. Let it sit for 3-4 minutes until the yeast becomes foamy and bubbly.

Add the oil, salt, and 2½ cups of flour. Mix until the dough begins to pull away from the sides of the bowl. Gradually add more flour as needed until the dough is soft but not sticky.

Knead the dough for 3-4 minutes using a mixer or by hand. Cover the bowl with plastic wrap and let the dough rest in a warm place for 15 minutes. Tip: In cold weather, briefly warm your oven, turn it off, and let the dough rise inside.

Scramble the eggs and cook the bacon and sausage. Chop the bacon into small pieces and dice the sausage into bite-sized chunks.

Lightly grease your countertop with non-stick cooking spray. Roll the dough into a large rectangle about ¼-inch thick.

Brush the surface of the dough with melted butter. Evenly spread the scrambled eggs over the dough.

Sprinkle 1½ cups of shredded cheese on top, reserving ½ cup for later. Add the chopped bacon and diced sausage, spreading them evenly across the surface.

Starting from one long edge, tightly roll the dough into a log. Pinch the seams at the ends to seal.

Use a sharp knife to cut the dough into 1½-inch thick slices. You should have approximately 15 rolls.

Arrange the rolls on a greased baking sheet, spacing them slightly apart. Bake in a preheated oven at 400°F (200°C) for 12-14 minutes.

Remove the rolls from the oven and sprinkle the remaining cheese over the top. Return to the oven for 1-2 minutes, or until the cheese melts and the rolls turn golden brown.

For extra flavor, brush the tops with melted butter. Serve warm and enjoy!