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  • Prep Time


  • Total Time


  • Servings



  • 2 (1/4oz) pkgs yeast

  • ½ cup water, lukewarm

  • ¼ cup unsalted butter, softened

  • ¼ cup shortening or lard

  • ¼ cup sugar

  • 2 egg yolks

  • ⅔ cup milk

  • 1 tsp salt

  • 4 cups flour

  • ¼ cup butter, melted, for topping

  • 1 (16oz) pkg smoked sausage links


in a small bowl, combine the yeast with the water and set aside. In a large bowl, cream together the butter, shortening, and 1/4 cup sugar until the mixture is light and fluffy. mic in the egg yolks, milk, and salt, combining well. Stir in the dissolved yeast and the flour, and mix until the ingredients are thoroughly blended into soft dough. Cover the dough and let rise, approx 1 to 1 1/2 hours. Pinch off pieces of dough about the size of a golf ball and wrap around sausages. Place at least 1 inch apart on greased baking pan and brush them liberally with butter. Set aside to double in size, 4 minutes to one hour Bake at 425 for 10-12 min. or until golden brown. Immediately brush butter on the top. they are best eaten as soon as they are cool enough to handle.


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