Step 1

Mix the water, yeast, teaspoon of sugar, and ginger in a small bowl.

Step 2

Set aside for 5 minutes.

Step 3

In the bowl of a stand mixer fitted with the paddle attachment mix the milk, melted butter, egg, sugar, and salt until smooth.

Step 4

Add 1 cup of the flour and beat on low until blended.

Step 5

Add in the yeast mixture and beat just until blended.

Step 6

Remove the paddle attachment and replace it with a dough hook.

Step 7

Knead the dough with the dough hook adding flour 2 tablespoons at a time until the dough doesn’t stick to the sides of the bowl.

Step 8

Knead for 3 minutes longer.

Step 9

Remove the dough from the bowl and form it into a ball.

Step 10

Rub all sides with melted butter and place in a greased bowl.

Step 11

Cover with a clean tea towel and let rise until doubled, about 1 ½ hours.

Step 12

Punch down the dough.

Step 13

Divide dough into 10 portions.

Step 14

Roll each into a 5-inch x 2 ½-inch rectangle.

Step 15

Sprinkle 1 tablespoon of grated cheese down the center, lay a cooked sausage on top, and wrap the dough around the sausage and cheese, pinching to seal.

Step 16

Place seam side down on parchment lined baking sheets and let rise 30 minutes.

Step 17

Bake at 425F for 8 to 10 minutes or until golden.

Step 18

Turn off oven, open door, and let rest 3 minutes more.

Step 19

Remove from oven and serve warm.