GirlDadBBQ

Add warm milk, water, sugar, and instant yeast to the bowl of your stand mixer. Mix together until the sugar has dissolved and the yeast is foamy. Now add your sourdough starter, bread flour, and salt. Using the dough hook of your stand mixer, knead the dough for a few minutes until it becomes smoother. Add the butter and continue to knead the dough until it is smooth and elastic. This dough is not a sticky dough. Remove the dough from your stand mixer, place it into a bowl, and cover with plastic wrap. Once the dough has doubled, turn it out onto the counter. Break them down to equal parts that fit your size of sausage. Roll each dough ball out into a rectangular shape. Pull each side of the dough into the middle and stitch together to form the blanket around the sausage. Place them onto a baking tray lined with parchment paper. Preheat your grill/oven to 350F and set the rolls aside for a second rise - you want them to be puffy - 30 min max. Place into the grill/oven and bake at 350F for about 15 minutes. The rolls should be lightly browned on top. Cool, enjoy or freeze them for up to 4-6 months.