Vienna Sausage Breakfast Rolls

Makes about 18 rolls

Whatcha Need

• ½ teaspoon brown sugar
• 2¼ teaspoon active dry yeast
• 1 cup (8 ounces) whole milk, divided
• 2⅓ cups (10.58 ounces) all-purpose flour, plus more for working the dough
• 2 Tablespoons unsalted butter, melted
• 3 cans (4.6-ounce each) Vienna sausages
• 1 egg yolk, for brushing rolls

Whatcha Do

1. In a small bowl, add the sugar, yeast, and 3 tablespoons warm (85—110℉) milk. Stir to dissolve, and set aside for 5 to 10 minutes, or until foam develops.
2. In a large bowl, combine the flour, melted butter, remaining milk, and yeast mixture. Stir until a rough dough develops; then knead by hand until the dough is smooth and soft, about 5 minutes.
3. Form dough into a ball; cover the bowl with plastic wrap, and let rise until doubled in volume.
4. Divide dough into 18 equal pieces. On a lightly floured work surface, roll out each piece into a thin strip about three times the length of a sausage. Wrap each sausage in the dough strip, starting at one end and rolling to the other; the sausage should be completely covered. Place on a parchment-covered baking sheet, seam-side down. Repeat with remaining pieces.
5. Let dough rise again, then brush with beaten egg yolk and bake in a preheated 350℉ oven until golden brown.
6. Remove from the oven, let cool slightly, and enjoy.