Sausage gravy kolaches

Combine warm milk, active dry yeast, a little sugar, a touch of salt and a large touch of melted butter; blooming 10 minutes is optional and skipped here.

Add one large egg and the all-purpose flour.

Knead with the dough hook, scraping down the sides early, then one speed notch higher for a couple of minutes until very soft, smooth and slightly elastic.

Return to the lightly buttered bowl, cover and rise in a warm spot about an hour and a half, until doubled.

Brown half a pound of breakfast sausage with a little butter over medium-high heat, breaking it into small crumbles.

Stir in flour and cook a minute or two for the flavour of flour cooked in pork fat; turn off the heat and cool to room temperature.

Check the rise by poking; press out the air, weigh the dough, divide the weight by eight and cut eight exact portions.

Roll each into a smooth ball and press out with a touch of flour into a disk about half an inch thick; transfer to a Silpat-lined baking sheet, thumb-pressing the edge slightly thicker.

Cover and proof 45 minutes to an hour, until almost doubled.

Mix the cooled sausage into room-temperature cream cheese with chopped fresh sage, sliced green onions, a little salt, black pepper, a few shakes of cayenne, a splash of milk and half a beaten egg; stir smooth and chill until needed.

With damp fingertips press a well in each, leaving a half to three-quarter inch rim.

Brush with the remaining egg as egg wash, then divide the filling evenly among the eight wells.

Bake in the center of a 375 degree oven 20 to 25 minutes until golden brown.

Cool on a rack at least 10 to 15 minutes; garnish with sliced green onion tops.