Ingredients
3-1/4 teaspoons active dry yeast2 cups warm 2% milk (110° to 115°)4 large eggs, room temperature1 cup mashed potato flakes1 cup butter, softened1/2 cup sugar1 teaspoon salt7 to 8 cups all-purpose flour12 ounces bulk Italian sausage3/4 cup shredded cheddar cheeseFINISHING:1 large egg, beaten
Preparation
In a large bowl, dissolve yeast in milk. Add the eggs, potato flakes, butter, sugar, salt and 4 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky).
Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
In a large skillet, cook sausage over medium heat until no longer pink; drain and set aside to cool.
Punch dough down. Turn onto a lightly floured surface; divide into thirds. Roll each portion into a 12-in. circle; sprinkle with 1 cup sausage and 1/4 cup cheese. Cut each circle into 12 wedges.
Roll up wedges from the wide ends and place point side down 2 in. apart on greased baking sheets. Curve ends to form crescents. Cover and let rise until doubled, about 30 minutes. Brush with egg.
Bake at 375° for 14-18 minutes or until golden brown. Serve warm.
