Beef in a Blanket
Combine yeast and warm tap water and 1⁄2 tablespoon sugar. Just give one quick swirl with a clean finger. Let proof, until bubbly and foamy, about 5 minutes.
Heat milk. Place heated milk, all other ingredients and proofed yeast mix -all at once- into the bowl of a stand mixer. Mix with a dough hook until smooth- about 5 minutes. Do not over knead as it will become tough and too tight.
Spray a large metal or glass bowl with a nonstick spray. Place the dough round inside and cover with plastic wrap. Place in a semi warm place until doubled in size, about 2 hours.
Empty proofed dough out onto a flat workspace. Cut the dough 3 pieces and roll each into a ball. Using a rolling pin, roll 1 ball out at a time
Roll each piece into a 12-inch circle. Cut the circle into 6 triangles/wedges.
To roll each beef blanket, place a sausage on the widest section of a wedge. Roll tightly so the point of the dough is the left. Repeat the process with the remaining sausages and dough.
Place rolled beef blankets on a parchment lined or non-stick sprayed sheet tray. Let them rest at room temperature to proof for 45 minutes. If making a day ahead, you can place the tray in the refrigerator and bake the next day. No additional proofing is required.
Whisk the egg and 1 tablespoon water in a small bowl or cup to make a quick egg wash. Brush each top with egg wash. Sprinkle seeds over top.
Bake at 325°F, 15 to 18 minutes until dough is puffed and slightly golden and you hear the sausages sizzle.
Serve warm or cold with mustard + pickles.
