• Add cream and milk to a small sauce pan and bring to a simmer, turn off heat and transfer to a stand mixer mixing bowl.
• Dissolve the sugar in the hot milk mixture using a whisk or spatula. Let it cool down to below 110°F.
• Sprinkle active dry yeast over the liquid surface and let it bloom for 10 - 15 minutes, the mixture should puff up.
• Add 2 cup of flour along with the salt to the liquid mixture.
• Knead with the dough hook on speed 2 until the dough comes together.
• If the dough is too wet, add the reserved flour, 1 tablespoon at at time, and continue kneading. The dough should still be wet but not too tacky.
• Grease a large bowl with cooking spray, butter or oil.
• Dump the dough out onto a lightly flour counter top and knead into a ball.
• Place the dough into the prepared bowl and let rise in a warm place for 2 - 3 hours until at least double in size.
• Sear the little smokies on all sides on a skillet over medium heat. Place them on paper towel to soak up some of the grease.
• Dump the risen dough out onto a lightly flour counter top and roll into a rectangle about 10”x12”, with the longer side facing you.
• Cut the dough in half so you get two 5”x12” strips of dough.
• Then divide each strip into 19 smaller strips about 5/8” wide and 5” long.
• Roll each sausage in one strip of dough and place on a parchment line baking sheet about 2” apart and let them rise for 2 - 3 hours until at least double in size.
• Beat one egg with a tablespoon of whole milk to make egg wash.
• Lightly brush egg wash all over the risen dough.
• Preheat oven to 375°F.
• Brush the dough with egg wash the second time just before they go into the oven.
• Bake at 375°F for 12 minutes until golden brown.

Optional simple syrup:

• Dissolve 1 teaspoon of sugar in 1 teaspoon of boiling water to make a quick simple syrup.
• Immediately brush the top of the bread with simple syrup as soon as it comes out of the oven for shine and sweetness.