Ingredients
2 packages (1/4 ounce each) active dry yeast1/2 cup warm water (110° to 115°)3/4 cup warm evaporated milk (110° to 115°)1/2 cup canola oil1/4 cup sugar1 large egg1 teaspoon salt3 to 4 cups all-purpose flourFILLING:1 pound bulk pork sausage1/2 cup chopped onion2-1/2 cups frozen shredded hash brown potatoes, thawed7 large eggs, lightly beaten3 tablespoons whole milk1/2 teaspoon salt1/2 teaspoon pepper1/2 teaspoon garlic saltPinch cayenne pepper3 cups shredded cheddar cheese
Preparation
In a bowl, dissolve yeast in water. Add evaporated milk, oil, sugar, egg, salt and 2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough (do not knead). Cover and let rise in a warm place until doubled, about 1 hour.
Meanwhile, in a skillet, cook the sausage and onion over medium heat until sausage is no longer pink; drain. Add hash browns, eggs, milk and seasonings. Cook and stir until the eggs are completely set. Sprinkle with cheese; keep warm.
Punch dough down; divide into 14 pieces. On a floured surface, roll out dough into 7-in. circles. Top each with about 1/3 cup filling; fold dough over filling and pinch the edges to seal. Place on greased baking sheets.
Bake at 350° for 15-20 minutes or until golden brown.
