-
1
Combine 2 cups flour, ground mustard, yeast and salt in a large bowl.
-
2
Heat milk, water, butter and syrup until very warm (120-130F).
-
3
Gradually add to flour mixture.
-
4
Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
-
5
Add egg, egg yolk and 1 cup flour; beat 2 minutes at high speed.
-
6
Stir in enough remaining flour to make soft dough.
-
7
Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes.
-
8
Cover; let rise 10 minutes.
-
9
Divide dough in half; roll each to 15 x 8-inch rectangle.
-
10
Spread evenly with Sausage-Cheese Filling.
-
11
Beginning on long end, rollup tightly as for jelly roll.
-
12
Pinch seams and ends to seal.
-
13
Place on large greased baking sheet, curving ends to form a horseshoe.
-
14
Repeat with second roll.
-
15
Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
-
16
With sharp knife, make 5 diagonal slashes, about 1/4-inch deep through the surface.
-
17
Brush with Maple Glaze; sprinkle with mustard seeds.
-
18
Bake at 400 for 15 to 20 minutes or until done.
-
19
Place baking sheet on rack and cool for 20 minutes.
-
20
Serve warm.
-
21
Sausage Cheese Filling: Cook sausage over medium-high heat in a skillet until browned, stirring to crumble.
-
22
Add bell pepper and onion; cook until tender, about 5 to 10 minutes, stirring frequently.
-
23
Let cool.
-
24
Stir in cheese.
-
25
Maple Glaze: Combine melted butter and maple syrup in a small bowl.
-
26
Stir until well blended.
