Mountain-Town-Style Vienna Sausage Rolls
- salt - 1 tbsp
- sugar - 1 tbsp
- eggs - 3
- flour - 2 lb (1 kg)
- yoghurt - 3 tbsp
- vienna sausages - 10
- milk - 1 cup
- yeast - 2 2/3 tbsp (40 g)
Dissolve the yeast in 1/2 cup cool water. Pour it into the egg mixture. Add the milk and stir. Add the mixture to the flour and knead a soft dough.
Make balls from the resulting dough, roll them out into strips about 2-3 fingers wide. Cut the Vienna sausages in half, wrap them with the rolled out doughy strips.
Use 2, 3 or 4 strips, depending on how large you want your rolls.
Arrange the rolls in an oiled tray. Smear with the egg yolk and sprinkle with savory. Bake in a preheated oven until reddened.