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Wurtfest Sausage Rolls

Ingredients: 1 Package dry yeast 1 Tablespoon(s) Warm water 1 Teaspoon(s) Apples; chopped 1/2 Cup(s) Sharp cheddar cheese; grated 1 Teaspoon(s) Dark molasses (treacle) 1 Cup(s) Hot water 3 Eggs; beaten 4 Cup(s) Butter or margarine; melted Directions: Combine yeast, warm water and sugar; set aside. Combine shortening, sugar, salt, hot tap water and eggs and beat well. Add yeast mixture. Add 2 cups four and beat well. Stir in another 2 to 2-1/2 cups of the flour to make a soft dough. Refrigerate covered dough in a large mixing bowl overnight. Deivide dough into three portions. Roll one portion of dough into circle 1/4 inch thick and cut with biscuit cutter into 2-inch diameter circles. Simmer sausages in covered pan about 5 minutes. Place sausages in center of circles of dough. Moisten edtes of dough with water, lap one side of dough over sausage and press edges of dough together to seal. Repeat with remaining dough. Place rolls on greased cookie sheet and let rise about 1-1/2 hours, or until doubled. Bake in preheated 350 degree oven about 10 to 12 minutes, or until golden brown. Makes 36 rolls. From TEXAS COOK BOOK received in the April swap from TSUEX. Formatted for MM by Pegg Seevers 5/1/94
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