Ingredients
Units
Scale
- 1/3 cup warm water
- 10 cooked jalapeno sausage links
- 3 1/2 cups cups all-purpose flour
- 1 tablespoon salt
- 1/4 cup sugar
- 1 beaten egg at room temperature
- 2 tablespoons melted unsalted butter
- 2/3 cup warmed milk
- 1 package active dry yeast
- 10 tablespoons grated cheddar cheese (or any cheese of your choice, really).
Instructions
- Mix the water, yeast, 1/4 cup of sugar well in a small bowl.
- Set aside for 5-6 minutes, or until you see the yeast start to bubble up.
- In the bowl of a stand mixer fitted with the paddle attachment mix, start by beating your egg, and then incorporating the milk, melted butter, egg, and salt until it’s fully mixed.
- Add 1 cup of the flour and beat on low until blended, your dough should be wet and sticky but starting to form.
- Add in the yeast mixture and beat until it’s all blended together blended.
- Scrape off the excess dough on the paddle and remove the attachment from the stand mixer, replacing it with a dough hook.
- Knead the dough with the dough hook adding flour 1/4 cup at a time until the dough doesn’t stick to the sides of the bowl.
- Knead for 3 minutes longer.
- At this point the dough should be fully formed, and very sticky. If your dough is too wet to form into a ball, keep adding flour gradually until it comes to the right consistency.
- Remove the dough from the bowl and form it into a ball.
- Run with melted butter and place in a greased bowl. The entire ball should be oiled
- Cover with a warm towel and let rise until doubled, about 1 ½ hours.
- Punch down the dough – really punch it and get the air out of it.
- Divide dough into 10 portions.
- Roll out and flatten each into a rectangle – each rectangle should be large enough to wrap your sausages.
- 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.
- Brush with melted butter.
- Bake at 425F for 8 to 10 minutes or until golden.
- Let rest for 5 minutes. Then enjoy! Careful – they’re hot!
- Prep Time: 2 hours
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Texas
