Wurstfest Sausage Rolls

By june

Ingredients

• 1 package dry yeast or 1 cake yeast
• 1 tbsp warm water
• 1 tsp sugar
• 1/2 cup shortening
• 1/2 cup sugar
• 1 tsp salt
• 1 cup hot water
• 3 eggs, beaten
• 4 - 4 1/2 cups flour
• Wurst sausage cut in strips 1 1/2" x 1/2"

Preparation

Step 1

Combine yeast, warm water and sugar; set aside. Combine shortening, sugar, salt, hot tap water and eggs and beat well. Add yeast mixture. Add 2 cups of the flour and beat well. Stir in another 2 - 2 1/2 cups of the flour to make a soft dough. Refrigerate covered dough in large mixing bowl overnight. Divide dough into three portions. Roll one portion of dough into circle 1/2" thick and cut with biscuit cutter into 2" diameter circles. Simmer sausages in covered pan about 5 minutes. Place sausages in center of circles of dough. Moisten edges of dough with water, lap one side of dough over sausage and press edges of dough together to seal. Repeat with remaining dough. Place rolls on greased cookie sheet and let rise about 1 1/2 hours, or until doubled. Bake in preheated 350 degree oven about 10 to 12 minutes, or until golden brown.