1-First, combine 1 1/2 tablespoons active dry yeast with 3/4 cup warm water and 1/2 tablespoon sugar, letting it sit for about 5 minutes until it bubbles. That’s how you proof the yeast, which helps the dough rise nicely. To learn more about this step, check out this helpful guide on proofing yeast.

2-Next, heat 3/4 cup warm milk and add it to a mixer along with 3/4 cup room temperature butter, 2 large eggs, 1 1/2 teaspoons salt, 6 cups flour, and the proofed yeast mixture. Use a dough hook to mix for about 5 minutes until smooth, but don’t overdo it to keep the dough tender.

3-Once mixed, spray a bowl with nonstick spray, place the dough inside, cover it, and let it rise in a warm spot until it doubles in size, which takes around 2 hours. Then, divide the dough into 3 balls, roll each into a 12-inch circle, and cut each into 6 wedges.

4-Place a smoked beef sausage on the wide part of each wedge, roll it tightly with the point on the left, and set the rolls on parchment or a nonstick tray. Let them proof at room temperature for 45 minutes, or refrigerate overnight if you’re planning ahead.

5-For the final touch, whisk 1 egg with 1 tablespoon water to make an egg wash, brush it on the dough tops, and sprinkle with seeds. Bake at 325°F for 15 to 18 minutes until the dough puffs up golden and the sausages sizzle. Serve warm or cold with mustard and pickles for a simple finish.