Mini Farmer Sausage Rolls and Refrigerator Dough

I made these Mini Sausage Rolls recently for a senior's tea in our church. 

They proved to be a hit so the next day I promptly made another batch for holiday entertaining.  

They freeze well and can be quickly reheated to add to an appetizer buffet.

• One recipe Refrigerator Dough
• 1 - 2 links cooked farmer sausage
• Honey Mustard Mayonnaise either prepared or homemade
• 1 egg beaten
• 1- 1/2 tablespoons cream 
• poppy seed or sesame seed 

For the Refrigerator Dough

(This is my go-to recipe for a quick mix dough that can be stored in the refrigerator for up to a week.)

• 2 cups warm milk or water
• 1/4 cup sugar
• 1/2 cup margarine softened
• 2 teaspoons salt
• 2 tablespoons instant yeast
• 2 eggs beaten
• about 6 cups flour - can include 1 or 2 cups whole wheat flour

1. Place 4 cups flour into bowl of stand mixer. Add sugar, salt, yeast and margarine.
2. Beat eggs and add to bowl.
3. Add milk or water (I often use half milk and half water) and let mix until dough is sticky. 
4. Add remaining flour until dough forms a medium soft ball and then and leave mixer run or knead for about 5 minutes.
5. Place in greased bowl. Cover bowl and place in refrigerator for several hours or overnight.
6. When ready to bake, form into crescent rolls, cloverleaf rolls or whatever shape rolls you like,  (Ham and Cheese Pinwheels are made from this recipe)
7. Let rise on the pans and bake at 375º F for 12 - 15 minutes.

For the Honey Mustard Mayonnaise

• 1 cup mayonnaise
• 1-2 teaspoons Dijon Mustard
• 2-3 teaspoons honey

1. Make refrigerator dough early in the day or the day before so it has time to rise.
2. Cut up sausage into 1/4 inch x 1 1/2 inch pieces
3. Prepare Honey Mustard Mayonnaise by mixing all ingredients until well blended. Set aside.
4. Line baking sheets with parchment paper.
5. Divide dough into 8 wedges
6. Roll out one wedge of dough into a long rectangle approximately 3 1/2 inches x 14 inches.
7. Using a pizza cutter, cut into triangles  that are 1 1/2 inches on the wide end as shown below.
8. 
9. Using a small spoon or spatula, smear a dab of Honey mustard mayonnaise at the wide end of each triangle.
10. Place a piece of sausage on the wide end and roll up, tucking the tip underneath as you place it on the pan.
11. Repeat with remaining wedges of dough.
12. Cover with plastic and let rise in a warm place.
13. Mix beaten egg and cream in a small bowl and brush over sausage rolls.
14. Sprinkle with poppy seed or sesame seed.
15. Bake at 375º F for 12 minutes.
16. Remove from pans and store in zippered plastic bags.  These freeze well.
17. To serve, heat rolls briefly and serve with Honey Mustard Mayonnaise for dipping.