Classic Chicken Sausage Rolls in Fluffy Yeast Dough

1.Combine the flour, lukewarm milk, yeast, sugar, salt, and softened butter in the bread machine pan. Select the 'dough' setting and run the cycle until the dough is smooth and elastic.

2.Once the cycle is complete, remove the dough from the machine, punch it down on a lightly floured surface, and divide it into 8 equal portions.

3.Roll each portion of dough into a long rope, approximately 30cm in length.

4.Wrap each chicken sausage spirally with a dough rope, ensuring the ends are tucked underneath to prevent unraveling during baking.

5.Place the wrapped sausages on a baking sheet lined with parchment paper, cover with a clean kitchen towel, and let them rise in a warm place for 30 minutes.

6.Preheat your oven to 200°C.

7.Brush the top of each dough-wrapped sausage with the beaten egg and sprinkle with sesame or poppy seeds if desired.

8.Bake in the preheated oven for 15 to 20 minutes, or until the dough is golden brown and sounds hollow when tapped.

9.Remove from the oven and let cool on a wire rack for 5 minutes before serving.