Wurstfest sausage rolls
36 rolls
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Dry yeast |
| 1 | tablespoon | Warm water |
| 1 | teaspoon | Sugar |
| ½ | cup | Sugar |
| ½ | cup | Shortening |
| 1 | teaspoon | Salt |
| 1 | cup | Hot water |
| 3 | Eggs, beaten | |
| 4½ | cup | Flour |
| Wurst sausage, cut into | ||
| 1 1/2\" x 1\" strips | ||
Directions
Combine yeast, warm water, and 1 teaspoon sugar; set aside. Combine shortening, ½ cup sugar, salt, water, and eggs; beat well. Stir in another 2 - 2½ 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 ¼" thick and cut with biscuit cutter into 2-inch diameter circles. Simmer sausages in covered pan about 5 minutes. 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 ½ hours, or until doubled. Bake in preheated 350F oven about 10 - 12 minutes, or until golden brown.
Typos courtesy of Wesley Pitts
Submitted By WESLEY PITTS On 05-14-95
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