1 package of active dry yeast
1 c. warm milk
1/2 c. unsalted butter, softened, cut into 8 chunks
2 extra large eggs
3 T. sugar
1 t. salt
4 c. unbleached all-purpose flour
14 oz. hot italian sausage (I like Boulder Sausage), cut into 10 rectangles
1/4 c. unsalted butter, melted
1/4 t. garlic salt
- Combine the yeast, sugar and milk in the bowl of a stand mixer and let sit for 5 minutes.
- Add half of the flour and eggs and beat with the dough hook until the eggs are incorporated.
- Add in the salt, another cup of flour and while beating, throw in the chunks of butter, one at a time.
- Keep beating and then add in another cup of flour until the dough forms a nice ball that no longer sticks to the bottom of the bowl.
- Remove the dough from the bowl, oil the bowl lightly, put the dough back in and cover and let rise for 2 hours.
- At 2 hours punch down the dough, cover the bowl and refrigerate overnight. Alternatively, roll out the dough to 1/2 inch think after punching down and continue with step 9. I personally like refrigerating dough overnight to develop more flavor.
- Pull the cold dough out and lay on a floured board.
- Roll out the dough to a 1/2 inch thick and let warm to room temperature (about 30 minutes).
- Cut into 12 pieces (you won’t use all of the dough).
- Roll each of 10 pieces into 1/4 inch thick.
- One at a time place one uncooked sausage rectangle in the middle of the dough and roll the dough around the sausage and seal the bottom.
- Pinch each end and tuck under the rectangle of dough and sausage.
- Place the 10 rolls about 1 inch apart on a baking sheet lined with parchment or silicon.
- Let the rolls rise for 30 to 40 minutes or until almost doubled.
- Bake at 350 degrees fahrenheit for 30 minutes.
- During the last 5 minutes of baking brush the rolls with melted butter with garlic salt.
- Remove the rolls from the oven and let cool for several minutes before serving.
- These rolls can be stored in the refrigerator for several days.
- Category: savory appetizers
- Method: baking
- Cuisine: Czech savory pastry