Sausage Crescent Rolls

• 36 frozen fully cooked breakfast sausage links
• 1 package (1/4 ounce) active dry yeast
• 1 cup warm water (110u0b0 to 115u0b0)
• 1/2 cup sugar
• 1/2 cup butter, melted
• 3 large eggs
• 1 teaspoon salt
• 5-1/2 to 6 cups all-purpose flour
• 1 large egg white
• 1 tablespoon water
• 3 tablespoons sesame seeds, toasted

1. In a large skillet, cook sausage over medium heat just until browned, turning frequently. Cool slightly; refrigerate.
2. Dissolve yeast in warm water. Add sugar, butter, eggs, salt and 2 cups flour. Beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough. Refrigerate, covered, overnight.
3. Turn dough onto a lightly floured surface; divide into six portions. Roll each portion into a 10-in. circle; cut each circle into six wedges. Place a sausage at wide end of each wedge; roll up from wide ends. Place point sides down, 2 in. apart, on greased
4. . Cover with a kitchen towel; let rise in a warm place until doubled, about 1 hour.
5. Preheat oven to 350u0b0. Beat egg white and water; brush over rolls. Sprinkle with sesame seeds. Bake until lightly browned, 12-14 minutes. Serve warm.

sausage links, active dry yeast, warm water, sugar, butter, eggs, salt, allpurpose, egg white, water, sesame seeds

Taken from www.tasteofhome.com/recipes/sausage-crescent-rolls/ (may not work)