Sausage Gravy Kolaches

Ingredients

Dough

• 1/2 cup warm milk (110 degrees F (43 degrees C))

• 1 package active dry yeast

• 2 tablespoons white sugar

• 1 teaspoon kosher salt

• 4 tablespoons unsalted butter, melted

• 1 large egg

• 2 1/4 cups all purpose flour, plus more as needed

Sausage Gravy Filling

• 1 tablespoon unsalted butter

• 8 ounces ground pork breakfast sausage (or sausage links with casings removed)

• 1 1/2 teaspoons all purpose flour

• 4 ounces cream cheese, at room temperature

• 4 green onions, thinly sliced, plus more for garnish

• 2 tablespoons milk

• 2 fresh sage leaves, finely chopped

• 1/4 teaspoon kosher salt

• 1/4 teaspoon freshly ground black pepper

• 1 pinch cayenne

• 1 large egg, beaten, divided

Description

1. Combine warm milk, yeast, sugar, salt, and melted butter in the
   bowl of a stand mixer with the dough hook attached. Add egg and flour. Drop down dough hook and start kneading on low speed, stopping and scraping down the sides every so often in the beginning to make sure all the ingredients are incorporated, 3 to 5 minutes. Once everything has come together, increase speed 1 notch and continue kneading until dough is very soft, very smooth, and slightly elastic, about 2 minutes.

2. Transfer dough onto a work surface, knead for 1 minute, and shape
   into a smooth ball. Since the dough has butter in it, it won’t be sticky.

3. Return dough ball to a lightly buttered bowl. Cover, and allow to rise in a warm spot until it has doubled in size, about 90 minutes.

4. Once dough is risen, transfer to a work surface and punch down to de-gas. Shape back into a ball, and weigh on a digital scale. Divide amount
   by 8 and weigh out 8 equal dough portions.

5. Roll each portion into a smooth ball, using just enough flour to keep it from sticking. Press and flatten the dough into a disc about 3 1/2-inches wide and a 1/2-inch thick. Shape with your hands to make a small
   indention in the middle.

6. Transfer to a silpat-lined baking sheet. Cover and let proof until almost doubles in size, 45 to 60 minutes.

7. Combine cooled sausage, cream cheese, green onions, milk, sage, ½ of the beaten egg, salt, pepper, and cayenne in a bowl. Mix filling into a thick paste with a spoon.

8. Preheat the oven to 375 degrees F (190 degrees C)

9. Use slightly damp fingertips to press a well into the center of each kolache to place the filling. Be sure to leave no more that 3/4-inch of un-pressed dough around the outside.  Do not press all the way through the dough to the baking sheet.

10. Brush each kolache with remaining egg wash.  Fill evenly with the sausage cream cheese mixture.

11. Bake in the preheated oven until golden brown, 20 to 25 minutes. Remove from the oven, transfer to a wire rack, and allow to rest for 10 to 15 minutes before serving.

12. Top with sliced green onions for garnish.