Wet your kitchen towel slightly, so the dough won't dry.
By resting (rising) the dough for a couple of times small air bubbles will arise and be kept in the dough by the gluten. Therefor your bun will become airy.
Cool down the milk butter mixture to 100 degrees Fahrenheit (37 degrees Celsius). Yeast will dye above this temperature. So make sure you cool down your milk butter mixture before adding it to the batter.
The egg wash (beaten egg) is used for glueing the dough around the minced beef. The remaining you can use for brushing the dough, for a nice shine on the top of the bun.
Put a pan on the stove and heat the milk and butter until the butter is melted.
Allow to cool to lukewarm, 100 degrees Fahrenheit( about 37 degrees Celsius).
Measure the ingredients and put them at your counter.
Mix the flour, salt and sugar in a bowl.
Then add the yeast, egg and milk mixture.
Mix with the dough hook for 10 minutes. If you want to knead by hand, then that's possible too.
Divide the dough into 6 pieces and make balls of them.
Let stand for 10 minutes under a slightly wet cloth.
Meanwhile put, in a second bowl all the ingredients for the filling and mix well.
Divide the meat mixture into six and make a role of every part equal thickness and length.
In a small bowl beat the egg with a fork. Put aside
Preparing the sausage rolls
Line a baking sheet with baking paper.
Grab a ball of dough and roll it thinly with a rolling pin.
The dough piece must have the size that you easily can fold the meat into the dough about 14 cm ( 5 inch) diameter.
Then put the meat roll on it and brush the edge of the dough with the egg yolk.
Fold the sides inward and then fold the top and bottom inside. Press the seam tight.
Place the buns seam side down on the baking sheet.
Repeat for all six rolls.
Cover the rolls and let rise for 1 hour.
Pre-heat the oven in the last 10 minutes to 400 degrees Fahrenheit (200 degrees Celsius).
Brush the top of the rolls with the egg mixture and slide the baking plate in the oven.