Place all the ingredients for the dough (flour, milk, butter, yeast, salt and sugar) in a large mixing bowl and knead with a dough hook for 10-15 minutes until you have a smooth and elastic dough ball (no need to make a separate yeast mixture).

Divide the dough evenly into 20 pieces. Make a little ball of each piece of dough like this: place the dough on your work surface and place the palm of your hand over it like a "bowl". Turn the dough until it forms a nice little ball (the bottom will not be smooth, which is fine).

Let the dough balls rest covered under a clean towel for 30 minutes.

Meanwhile, place the sausage filling ingredients (minced meat, egg, bread crumbs, mustard, salt and pepper) in a large bowl and knead together. Make 20 equal sausages from the minced meat mixture.

Take a ball of dough and roll it into an oval shape, a few centimeters longer than the sausage.

Place the sausage on the dough, folding the (narrow) ends over the sausage. Then fold the (wide) ends around the sausage and roll it all over your work surface to seal the seams a bit.

Place the roll, seam side down, on a baking tray lined with parchment paper. Repeat for all the sausage rolls.

Cover the rolls and let them rise for 60 minutes.

Bake at 220°C/430°F (conventional oven) for 16-18 minutes until golden brown.