Jalapeno Sausage Kolaches: Best Breakfast Ever

• Meat

  • 10 Jalapeno sausage, cooked links

• Produce

  • 1 pinch Ginger, ground

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 package Active dry yeast
  • 3 1/2 cups All-purpose flour
  • 1 tsp Salt
  • 13 tsp Sugar

• Dairy

  • 2 tbsp Butter, unsalted
  • 10 tbsp Cheddar cheese, grated
  • 2/3 cup Milk 110f

• Liquids

  • 1/3 cup Water 110f

Found on restlesschipotle.com

Description

Ingredients

• 1/3 cup water 110F
• 1 package active dry yeast
• 1 teaspoon sugar
• 1 pinch ground ginger
• 2/3 cup milk 110F
• 2 tablespoons melted unsalted butter
• 1 beaten egg at room temperature
• ¼ cup sugar
• 1 teaspoon salt
• 3 ½ to 4 ½ cups all-purpose flour
• 10 cooked jalapeno sausage links
• 10 tablespoons grated cheddar cheese

Directions

• Mix the water, yeast, teaspoon of sugar, and ginger in a small bowl.
• Set aside for 5 minutes.
• In the bowl of a stand mixer fitted with the paddle attachment mix the milk, melted butter, egg, sugar, and salt until smooth.
• Add 1 cup of the flour and beat on low until blended.
• Add in the yeast mixture and beat just until blended.
• Remove the paddle attachment and replace it with a dough hook.
• Knead the dough with the dough hook adding flour 2 tablespoons at a time until the dough doesn’t stick to the sides of the bowl.
• Knead for 3 minutes longer.
• Remove the dough from the bowl and form it into a ball.
• Run with melted butter and place in a greased bowl.
• Cover with a clean tea towel and let rise until doubled, about 1 ½ hours.
• Punch down the dough.
• Divide dough into 10 portions.  
• Roll each into a 5-inch x 2 ½-inch rectangle.
• Sprinkle 1 tablespoon of grated cheese down the center, lay a cooked sausage on top, and wrap the dough around the sausage and cheese, pinching to seal.
• Place seam side down on parchment lined baking sheets and let rise 30 minutes.  
• Bake at 425F for 8 to 10 minutes or until golden.
• Turn off oven, open door, and let rest 3 minutes more.