Klobasniky (sausage roll) ATK

Source
Source: Raw notes label this recipe as America’s Test Kitchen (ATK).

Description
Family breakfast notes for Klobasniky (sausage roll) ATK.

Ingredients

• YIELD Makes 12 rolls
• TIME 1½ hours, plus 1½ hours rising
• Why This Recipe Works
• Klobásníky
• Gather Your Ingredients
• ½ cup whole milk
• 4 tablespoons salted butter, cut into 4 pieces and softened, plus 2 tablespoons salted butter, melted, divided
• 1 large egg plus 1 large yolk
• 2 tablespoons sugar
• 2¼ teaspoons instant or rapid-rise yeast
• ½ teaspoon table salt
• 2¼ cups (11¼ ounces/319 grams) all-purpose flour
• 1 (1-pound) ring link Prasek's Smoked Pork and Beef sausage, chilled
• Before You Begin
• *

Instructions

1. An authentic homemade klobásník wraps tender, yeasty, milk- and butter-enriched double-risen dough around smoky, garlicky Texas Czech–style sausage and is liberally brushed with butter during the baking process.
2. We pinpointed the ratio of ingredients in our enriched dough to make it easy to work with: soft, pliable, and not at all finicky or sticky.
3. To ensure that our klobásníky were evenly shaped and browned, we rolled the dough portions into taut balls before pressing them flat to wrap around our sausage pieces.
4. Removing the casing from the Texas Czech–style sausage made for klobásníky that were uniformly tender throughout, safeguarding against pulling the sausage out of the roll upon first bite.
5. Brushing the baking pan and the klobásníky before and after baking with melted salted butter not only ensured that they didn't stick but also perfectly seasoned them.
6. One envelope of instant yeast is 2¼ teaspoons.
7. You can find Prasek's brand Smoked Pork and Beef Sausage at H-E-B grocery stores in Texas or online at praseks.com.
8. If unavailable, you can substitute a 14- or 16-ounce link of kielbasa.
9. Removing the casing in step 3 will work best with chilled sausage (though you needn't remove the casing if you're using kielbasa).
10. Using stand mixer fitted with whisk attachment, whisk milk, softened butter, egg and yolk, sugar, yeast, and salt on medium speed until thoroughly combined, about 1 minute (some small lumps of butter will remain).
11. Fit stand mixer with dough hook.
12. Add flour and mix on low speed until no dry flour remains, about 2 minutes, scraping down bowl as needed.
13. Increase speed to medium and knead until dough is smooth and elastic and clears sides of bowl but sticks to bottom, about 3 minutes.
14. Transfer dough to lightly greased counter and knead by hand to form smooth, round ball, about 30 seconds.
15. Place dough seam side down in lightly greased large bowl, cover tightly with plastic wrap, and let rise until doubled in size, 1 to 1½ hours.
16. Meanwhile, cut sausage into 2 equal lengths.
17. Cut each length into 3 equal pieces, each about 3 inches long.
18. Slice each piece in half lengthwise to form 12 equal pieces.
19. Using paring knife, peel casing from sausage pieces; discard casing pieces and set sausage aside.
20. Adjust oven rack to middle position and heat oven to 375 degrees.
21. Grease 13 by 9-inch baking pan with 2 teaspoons melted butter.
22. Transfer dough to lightly greased counter, divide into 12 equal pieces (about 1⅔ ounces each), and cover loosely with plastic.
23. Working with 1 piece of dough at a time (keep remaining pieces covered), form dough into rough ball.
24. Place ball seam side down on counter, then loosely cup dough with your palm and roll in circles against counter to form smooth, tight ball.
25. Cover with plastic wrap.
26. Working with 1 dough ball at a time, place ball seam side up on counter.
27. Using your fingertips, press ball into 4 by 5-inch rectangle.
28. Place 1 piece of sausage cut side up in center of dough, with long side of sausage parallel to long side of rectangle.
29. Bring edges of dough up and around sausage and pinch seams to seal, completely encasing sausage.
30. Arrange shaped klobásníky seam side down in 3 rows of four in prepared pan.
31. Brush klobásníky with 2 teaspoons melted butter, cover with plastic, and let rise again until puffy, 30 to 45 minutes.
32. Remove plastic and bake until tops of klobásníky are light golden brown, 15 to 20 minutes, rotating pan halfway through baking.
33. Brush with remaining 2 teaspoons melted butter and let cool for 10 minutes.
34. Serve.
35. TO MAKE AHEAD: Klobásníky can be stored in airtight container at room temperature for up to 2 days or frozen.
36. To freeze, wrap fully cooled individual klobásníky in plastic wrap and freeze in zipper-lock bag for up to 3 months; thaw before reheating.
37. To reheat, wrap individual klobásníky in paper towels and microwave for about 30 seconds.