Sausage bread rolls

Proof the yeast with the sugar in the warm milk, two to five minutes, until foamy.

In a large bowl mix the flour, salt and sugar.

Add the yeast mixture, melted butter and egg; mix with a spoon, then by hand to a soft dough.

Knead on a well-floured surface until smooth and elastic, seven to ten minutes (ten to twelve for a doubled batch).

Rub the dough with melted butter or any cooking oil in a large bowl, cover and rise about one hour until doubled or almost tripled.

Cook the sausage links in hot water about 7 minutes; set aside to cool.

Brush a baking tray with butter, including the edges, dust generously with flour, turn to coat and tap out the excess.

Punch down the dough, turn onto a lightly floured surface and divide into 10 equal parts.

Roll each piece into a slightly thick long rope and wrap around a sausage, leaving space at both ends for the second rise.

Arrange in the prepared pan, cover and proof again about 30 minutes in a warm place.

Brush with egg wash of one egg whisked with a tablespoon of water.

Bake in a preheated 350 degree oven about 12 minutes, until golden brown and cooked inside.

Rub butter over the hot rolls to soften the crust and make them shinier.