Sausage Rolls

Combine yeast, warm water, and a pinch of sugar in a small bowl. Stir and set aside for 5 minutes. In a large mixing bowl, coat with cooking spray and set aside. In a medium-size mixing bowl, add flour, sugar, and salt; mix well with a whisk. Add the shortening and cut it in with a pastry cutter. Add the yeast and stir well. Add the egg and milk; stir. Place dough onto a floured countertop and sprinkle with flour. Knead until smooth and elastic like (bounces back when pinched), about 3 minutes. Add flour as needed. Place the dough into the large mixing bowl coated with cooking spray. Spray a coat of cooking spray onto the top of the dough. Cover the bowl lightly with a sheet of plastic wrap and then top it with a light dish towel. Place the bowl in a warm dry area and let it rise for 1 1/2 to 2 hours or until doubled. Place the dough onto a floured countertop and lightly knead once more to remove air bubbles. Roll out into a rectangle. Coat with 1/2 cup softened butter. Sprinkle the cooked sausage over the butter. Roll into a log and slice into 1" rolls. Place each roll onto a sheet pan covered with parchment paper, about 2" apart. Let them stand and rise for about 20 minutes. Preheat oven to 350 degrees. Bake the rolls for 18-20 minutes or until golden brown on top. Remove from oven and brush with a coat of the melted butter to keep the crust soft. Cool completely and store in an airtight container.