Overnight Mustard-Glazed Chicken Sausage Rolls

1.Dissolve the fresh yeast and sugar in the lukewarm milk and let stand for 5-10 minutes until frothy. Combine this mixture with flour, salt, and softened butter in the bread machine pan.

2.Select the 'dough' setting and run the cycle until the dough is smooth and elastic.

3.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.

4.Roll each portion into a long rope, about 30cm in length. Flatten the rope slightly and brush a thin layer of mustard down the center of the interior side.

5.Wrap each chicken sausage spirally with a dough rope, mustard-side facing the sausage, ensuring the ends are tucked underneath.

6.Place the wrapped sausages on a baking sheet lined with parchment paper, cover well, and refrigerate overnight to let them proof slowly.

7.In the morning, remove the baking sheet from the refrigerator and let them sit at room temperature for 20 minutes while you preheat your oven to 200°C.

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

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

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