Sausage Gravy Kolaches

In the bowl of a stand mixer fitted with the dough hook, combine warm milk, yeast, sugar, salt, and melted butter. Add egg and flour. Knead on low speed, scraping down the sides as needed, for 3-5 minutes until ingredients are incorporated.

Increase speed and continue kneading until the dough is very soft, smooth, and slightly elastic, about 2 minutes.

Transfer dough to a lightly floured surface, knead for 1 minute, and shape into a smooth ball. (The dough will not be sticky due to the butter content.)

Return dough ball to a lightly buttered bowl. Cover, and allow to rise in a warm place until doubled in size, about 90 minutes.

Once the dough has risen, transfer it to a work surface and punch down to de-gas. Shape back into a ball, and weigh on a digital scale. Divide the total weight by 8 to create 8 equal portions.

Roll each portion into a smooth ball, using just enough flour to prevent sticking. Press and flatten each ball into a disc approximately 3 1/2 inches wide and 1/2 inch thick. Create a small indentation in the center of each disc.

Transfer the discs to a silpat-lined baking sheet. Cover and let proof until almost doubled in size, approximately 45-60 minutes.

In a bowl, combine cooled sausage, cream cheese, green onions, milk, sage, half of the beaten egg, salt, pepper, and cayenne. Mix until the filling forms a thick paste.

Preheat the oven to 375°F (190°C).

Using slightly damp fingertips, press a well into the center of each kolache to accommodate the filling. Leave about 3/4 inch of un-pressed dough around the outer edge. Be careful not to press all the way through the dough to the baking sheet.

Brush each kolache with the remaining egg wash. Evenly distribute the sausage cream cheese mixture into the wells.

Bake in the preheated oven until golden brown, about 20-25 minutes. Remove from the oven, transfer to a wire rack, and let rest for 10-15 minutes before serving.

Garnish with sliced green onions before serving.