Melt butter in microwave until just melted, set aside and allow to cool.

Heat milk now so it has time to cool if it has been overheated. Milk should be at least 105 degrees F, but no warmer than 115 degrees F when added.

Mix water with yeast in a small bowl.

Add a couple of pinches of sugar from the ¼ cup sugar to the yeast and water mixture.

Mix well and set aside to allow to bloom for 10 to 15 minutes.

After yeast has bloomed, add remaining sugar, eggs, milk and melted butter to a mixing bowl and mix well. Dough hook or paddle can be used.

Add 1 cups of flour, mixing well.

Add kosher salt, mix well.

Add additional 2 1/2 cups of flour, 1 cup at a time. Finish with last 1/2 cup.

Dough should be a well-formed ball, while slightly sticking to the bowl in one or two spots.

Add additional flour as needed to achieve slight sticking. The amount needed will depend on the weather and indoor humidity.

Oil a large bowl.

Remove dough from mixing bowl and place into an oiled bowl.  Turn dough over in bowl to cover all exposed dough with oil.

Cover bowl with kitchen towel. Alternatively, plastic wrap can be loosely placed over bowl.

Set dough aside in warm place for 2 hours.

After 2 hours, deflate dough and re-cover.

Allow dough to sit in warm place for an additional 2 hours or place in refrigerator for up to 18 hours.

60 minutes before sausage rolls will be assembled, simmer smoked sausage in water for 30 minutes.

Remove sausages from water and drain on towels or a cooling rack for at least 30 minutes prior to wrapping in dough.

If refrigerated, when ready to assemble sausage rolls, remove dough from refrigerator and allow to sit at room temperature for about 30 minutes.

Remove the dough and roll out into a rectangle slightly wider than 2 sausages laid end-to-end. You want to be able to wrap all 10 sausages. Alternately, use half the dough and wrap 5 sausages at a time.

Cut dough into squares large enough to cover 1 sausage.

Place sausage and optional ingredients on one piece of dough.

Wrap each sausage, pinching ends and seams together.

Cut excess dough from the ends after sealing, and pinch together again.

Lightly roll the entire sausage roll to even out the dough.

Place seam side down on a parchment-lined baking sheet or one prepared with baking spray.

Repeat for second half of dough.

Cover with a towel or loosely with plastic wrap and allow to rise in a warm place for 60 minutes.

While rolls are rising, preheat oven to 350 Degrees F.

Bake at 350 Degrees F until golden brown, 20 to 30 minutes.

Allow to cool slightly before eating, the insides are very hot.