🌭 Homemade Golden Sausage Rolls

Ingredients
For the Dough
4 cups (500 g) all-purpose flour
1 cup (240 ml) warm milk
2 ¼ teaspoons (7 g) active dry yeast
2 tablespoons granulated sugar
1 teaspoon salt
1 large egg
4 tablespoons (55 g) unsalted butter, melted
2 tablespoons vegetable oil
For the Filling
12–14 hot dogs or cocktail sausages
Water, if needed for boiling the sausages
For the Topping
1 egg, beaten
1 tablespoon milk
2 tablespoons sesame seeds
👩‍🍳 Instructions

1. Activate the Yeast
   Pour the warm milk into a large bowl. Add the sugar and active dry yeast. Stir gently and let it sit for 5–10 minutes, until the mixture becomes slightly foamy.
   Tip: The milk should be warm, not hot. Very hot milk can prevent the yeast from working properly.
2. Make the Dough
   Add the egg, melted butter, vegetable oil, and salt to the yeast mixture. Stir until combined.
   Gradually add the flour, about ½ cup at a time, mixing continuously until a soft dough forms.
   Transfer the dough to a lightly floured surface and knead for approximately 8–10 minutes, until it becomes smooth, soft, and elastic.
   If the dough feels extremely sticky, add a little more flour, one tablespoon at a time. Avoid adding too much flour because you want the finished rolls to remain soft.
3. Let the Dough Rise
   Place the dough in a lightly greased bowl and cover it with plastic wrap or a clean kitchen towel.
   Leave it in a warm, draft-free place for about 1 hour, or until it has doubled in size.
4. Prepare the Sausages
   If using regular hot dogs, you can use them directly or briefly simmer them in hot water for a few minutes.
   Drain them thoroughly and pat them dry with paper towels. This helps the dough stick better to the sausages.
5. Roll Out the Dough
   Once the dough has doubled in size, gently punch it down to release excess air.
   Divide the dough into several equal portions.
   Roll each portion into a thin rectangle, approximately ⅛ inch (3 mm) thick.
   Using a sharp knife or pizza cutter, cut the dough into long, narrow strips.
6. Wrap the Sausages
   Place one sausage at the beginning of a dough strip.
   Wrap the dough around the sausage in a spiral, slightly overlapping each strip as you go.
   Pinch the end gently underneath to keep the dough sealed.
   Repeat with the remaining sausages and dough.
7. Second Rise
   Arrange the wrapped sausages on a parchment-lined baking sheet, leaving some space between them.
   Cover loosely with a clean towel and let them rest for another 20–30 minutes.
   This second rise helps create a softer and fluffier dough.
8. Add the Egg Wash
   Preheat your oven to 375°F (190°C).
   In a small bowl, whisk together 1 egg and 1 tablespoon of milk.
   Brush the tops of the sausage rolls generously with the egg wash.
   Sprinkle sesame seeds over the top.
9. Bake
   Place the tray in the preheated oven and bake for approximately 18–25 minutes, or until the rolls are beautifully puffed and deep golden brown.
   Keep an eye on them during the final few minutes because oven temperatures can vary.
10. Serve
    Remove the sausage rolls from the oven and let them cool for about 5–10 minutes before serving.
    Serve warm with ketchup, mustard, mayonnaise, cheese sauce, or your favorite dipping sauce.