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1
Combine sugar and warm milk in small dish and slowly stir in yeast.
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2
Mash yeast well if it forms lumps.
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3
Set mixture aside in warm place for 5 minutes; it should foam.
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4
In food processor or mixer combine flour, salt and butter, blending well.
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5
Add eggs, 2 at a time, incorporating well before adding next 2.
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6
Add yoke and process until dough is elastic and smooth; it should pull away from beater in one piece.
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7
Some processors will not have enough power to finish job; if so remove and knead by hand on lightly floured surface.
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8
Place dough in greased bowl, cover with damp cloth and let rise in warm place (80 to 90 degrees) for 2 hours or until it doubles in bulk.
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9
Punch down and knead for several minutes in bowl and form ball about size of softball.
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10
If dough is difficult to work with, place in freezer for 5 minutes.
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11
(If you are not using right away, dough can be stored, covered, in refrigerator for day.)
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12
Preheat oven to 375 degrees.
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13
Cut dough ball in half and roll out each half into roughly 10-by-5-inch rectangles.
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14
Coat both dough ball and sausage with beaten egg, then sprinkle flour over dough to form ''glue'' that will hold sausage in place.
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15
Lay sausages on dough rectangles and bring up sides of dough to seal them, forming seams on top.
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16
Seal edges.
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17
Place rolls on buttered sheets of aluminum foil.
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18
Wrap foil around rolls same way dough was sealed, forming seam on top.
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19
They should be wrapped loosely to allow for expansion.
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20
Place rolls on baking sheet, seam side down, and let them rise for 1/2 hour.
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21
Bake 35 minutes, rotating about every 12 minutes so sausage doesn't sink to one side.
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22
After 35 minutes, open foil, wash rolls with beaten egg mixture again and cook 10 minutes more.
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23
Let them cool before slicing and serving.
