This is exactly what I was hoping for! Light tender soft dough wrapped around a smoky sausage. Just like the doughnut shops here in Texas serve. Only better because it came from my kitchen and I have 36 of these. (Well, I did but DH and I ate 5 of these already taste testing them.) I left out the hash browns and cheese and just used beef little smokies. The next time I will make a variety of sausage & jalapeno and ham & cheese too. Wonderful easy EASY recipe. No kneading! I made this without a bread machine. I warmed the milk and sugar in a saucepan, (I didn't measure the temp as candy thermometer is who knows where? so I felt it and when it was warm on my finger, like a baby's bottle would be, warm not hot, I added the yeast and 1 c bread flour and mixed it, then covered it and let it stand an hour. I then added in the melted butter, salt, egg and rest of the flour. I stirred what I could with a wooden spoon and then used my hands to mix in the last bits of flour. I then covered the bowl and let this rise until it was doubled, then divided it 36 pieces. They seemed really small, but they did rise up and the sausages fit perfectly! I didn't really make in indentation I just laid the sausage in the middle and wrapped the edges up over and pinched the edges shut and put it seam side down on the baking sheet. I didn't know this, but bread machine yeast IS regular yeast. Thanks for this recipe and to everyone else who gave me tips for making these turn out perfectly.
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This is exactly what I was hoping for! Light tender soft dough wrapped around a smoky sausage....