Sausage Bread Rolls - Pig In A Blanket

Gather the ingredients.

In a mixing bowl, add the warm water, sprinkle in the yeast and a teaspoon of sugar, mix and set aside until frothy. About 5 to 10 minutes.

Add the egg, milk, flour, nutmeg, and salt and mix to combine. Transfer dough onto your work surface and knead for 5 minutes.

Add the butter, work it into the dough and knead for another 5 to 7 minutes or until dough is smooth and stretchy. The dough should be soft but not so sticky.

Transfer into an oiled bowl cover with cling film and/or kitchen napkin. Place in a warm spot until doubled in size, about 1 hour 30 minutes.

Meanwhile heat up a little bit of water in a pan, when hot add the sausages, cover, and steam for 5 minutes. Take them out and set aside to cool. ( I fried some, grilled, some and steamed some. I think I like the steamed sausages better. The grilled one didn't make it into the dough)

1 hour 30 minutes later.

Punch dough down and transfer onto your work surface. Knead for about 30 seconds to knock out air bubbles. Divide dough into 8 pieces, shape into balls, cover with a kitchen napkin and allow to rest for about 5 minutes.

Working with one dough at a time, roll into a log, take one sausage and wrap the dough around it and pinch the edges tightly. Transfer onto a parchment paper-lined and/or buttered baking tray. Repeat the process.

Cover with cling film or kitchen napkin and place in a warm spot for 1 hour or until doubled in size.

10 to 15 minutes before the end of the rising time, preheat your oven to 350 degrees F. Whisk the egg yolk and brush top of breads using a pastry brush and sprinkle on some sesame seeds.

Bake in a preheated 350 F oven for 15 to 20 minutes.

Brush the tops with butter. Allow to cool a bit. Serve and enjoy.