Preparation

做面团

• 用搅拌器的碗,将牛奶、你们ast, and sugar. Set aside until foamy, about 5 minutes. Whisk in the egg and oil. Put the dough hook on the stand mixer. Add the flour and salt, and mix on low speed until the flour is incorporated, scraping the bowl as needed. Increase the speed to medium low, and knead until smooth and stretchy, 8 to 10 minutes. (Alternatively, combine and knead the dry ingredients by hand.)
• Lightly flour a work surface, and lightly oil a large bowl. turn the dough out onto the surface and sprinkle lightly with flour. Shape into a ball, and transfer to the bowl. Cover with plastic wrap and let rise at room temperature until doubled in size, 1 to 1-1/2 hours.

Make the filling

• 用低火将黄油融化在大煎锅中。加入洋葱和芹菜，煮熟，偶尔搅拌，直到洋葱变软约8分钟。转移到盘子或浅碗中冷却。将香肠添加到煎锅中，用中火煮，偶尔搅拌并分解所有块，直到褐色为5至6分钟。将香肠添加到洋葱混合物中，然后完全冷却。搅拌欧芹，百里香，3/4茶匙。盐和½茶匙。胡椒。（可以提前3天准备填充物；保持覆盖和冷藏。）

塑造和烘烤椭圆形卷

• 轻轻面粉一个工作表面，然后将面团转到其上。将面团放气并分成17片，约1-1/2盎司。每个。将每块卷成一个球，用保鲜膜盖住，并在室温下升高，直到用手指按30至40分钟的手指后，直到凹痕保持凹痕。
• Line two large rimmed baking sheets with parchment.
• Press or roll a dough ball into a 4- to 4-1/2-inch circle. Place about 1-1/2 Tbs. of the filling in the center of the dough circle. Pull up two sides to enclose the filling. Seal the dough by pinching with your fingertips. Turn the roll over so that it’s seam side down, and gently roll into an oval or football shape. Place seam side down on the prepared baking sheet, and cover with plastic wrap. Repeat with the remaining balls of dough, leaving at least 2 inches between the rolls. Let rise at room temperature until almost doubled in size, 30 to 40 minutes.
• 将架子放在烤箱的中心，加热至350°F。搅拌鸡蛋和牛奶，并用洗涤量轻轻刷每个卷。撒上芝麻种子，如果使用。烘烤，交换和旋转锅，大约一半，直到浅金黄色，28至33分钟。在电线架上的烤盘上冷却。在室温下，最好在同一天服用温暖或室温。

塑造和烘烤玫瑰形卷

• 轻轻面粉一个工作表面，然后将面团转到其上。将面团放气，分成13片，约2盎司。每个。将每块卷成一个球，用保鲜膜盖住，并在室温下升高，直到用手指按30至40分钟的手指后，直到凹痕保持凹痕。
• Line two large rimmed baking sheets with parchment. Lightly flour a work surface.
• 滚动或将面团球压成一个5英寸的圆圈。从边缘开始朝中心开始，切成四个均匀间隔的缝隙，每个缝隙长约1-1/2英寸，进入圆圈。
• Place about 1-1/2 Tbs. of the filling in the center. Wrap one quarter of the dough around the filling; the dough will partially cover but not fully enclose the filling. As you wrap, fold ¼ inch of the top of the dough edge back to form an open petal. Fold the dough quarter opposite the first quarter around the filling and fold back the top to form an open petal. Secure the dough on the bottom with a pinch. Wrap and fold a third quarter in the same manner. Then, when folding the final quarter over, tuck the edges underneath the rose, and pinch to secure. Place on the prepared baking sheet, and cover with plastic wrap. Repeat with the remaining balls of dough, leaving at least 2 inches between the rolls. Let rise at room temperature, until almost doubled, 30 to 45 minutes.
• 将架子放在烤箱的中心，然后将烤箱加热至350°F。搅拌鸡蛋和牛奶。用鸡蛋清洗轻轻刷面团。撒上芝麻种子，如果使用。
• Bake, swapping and rotating the pans about halfway through, until golden brown, 25 to 30 minutes. Cool on the baking sheet set on a wire rack. Serve warm or room temperature, preferably on the same day.