Dissolve the Yeast and Sugar in the warm milk
In another Bowl, combine the Butter and Egg and set aside

In a large bowl, combine the flour, salt and sugar, make a well at the center and add the yeast and the Egg and Butter mixture and mix together until a soft dough is formed.

#Notes:

Try to leave some spaces at both ends of the sausage while wrapping it because the dough will still rise up and cover the left out space a little bit
I like to steam or grill the sausage links before I wrap them around the dough because I want it to be thoroughly cooked.
Mixers can also be used for mixing the dough, this saves time and energy.

Be sure to measure accurately. You can see both the standard and the metric measurements below
Bring all your ingredients to room temperature bere combining them. Except for the milk – that needs to be warm.

When making bread, always use bowls that are large enough to accommodate the size of the dough when it doubled or tripled in size.

This sausage bread can be made in bulk because it freezes so well. If you choose to freeze them, be sure to let the rolls to come to room temperature. Put them in a Ziploc or tightly sealed plastic bag and store in the freezer. You need to let them thaw before warming them. You can place them in the oven to warm up or microwave for a minute or two.

These bread rolls are perfect for breakfast, dinner or even snack time and it will definitely create a memorable taste for you and your family.