Place the bread flour, sugar, yeast, and salt in the bowl of a stand mixer and lightly mix to combine. Make a well in the center of the flour, then add in the milk, egg, and egg yolk.

Fit the bowl into a stand mixer with the dough hook attachment and knead on medium-low speed for 10-15 minutes. The dough should be somewhat stiff, but if it doesn't seem to come together, you can add up to two more tablespoons of milk.

Once the dough is pulling away from the sides of the bowl and is very smooth, add in the softened butter one cube at a time. Continue to knead for 10-15 more minutes, until it passes the windowpane test. To do this, pinch off a golf-ball sized ball of dough and stretch it between your fingers; if it's kneaded enough, you will be able to stretch it thin enough for light to pass through without the dough breaking. If the dough tears, continue to knead, then repeat the test.

Turn the dough onto a clean work surface and shape it into a smooth round and place it into a lightly greased bowl. Cover the bowl with plastic wrap and let it rest in the fridge overnight (8-18 hours).

The next day, punch the dough down and turn it onto a clean work surface. Divide the dough into 32 pieces (divide the dough into two, then into two again, etc.). If using a digital scale, every piece should be around 22 grams each. Form each piece of dough into a seamless ball.

Lightly grease two (8-inch) cake pans with baking spray (you can also use disposable pie pans) and set aside.

If needed, dry off the cocktail sausages and set aside. Working one at a time, roll out a ball of dough onto a lightly floured work surface into an oval shape. Place a cocktail sausage at one end of the oval and roll the dough up and over to enclose it. If needed, pinch the dough together at the seam to seal. Place the sausage roll into the prepared pan, seam-side down, and repeat with the remaining balls of dough. To arrange the rolls in the pan, place 9 sausage rolls on the outer edge, followed by 5 in the middle layer, then 2 in the center of the pan (see image for reference).*

Once formed, cover the pans and let the sausage rolls rise for 60-90 minutes, until puffed and risen. If you poke the dough, it should spring back slightly and leave a small indentation.

In the meantime, preheat the oven to 350℉. Once proofed, bake the sausage rolls for 15-25 minutes, until the tops are golden and the internal temperature is 190℉. If the rolls brown too quickly, you can cover them with aluminum foil while they bake.

Once out of the oven, brush the rolls with melted butter and a sprinkle of flaky salt. Serve warm. They will last for up to three days in the fridge or 1-2 months in the freezer. Let thaw overnight, then reheat in the oven before serving.