TO MAKE THE DOUGH:

In a bowl of a stand mixer fitted with a paddle attachment, remove the YEAST PACKETS from the Sweet Dough Mix and add the flour to the bowl.  Add the yeast into the flour and whisk to combine.

Melt butter and add warm milk.  Whisk until combined.  Temperature should be between 105º - 110º.  Do not exceed 110º as it will kill the yeast.  Add lightly beaten eggs and mix.

With mixer running on low, add wet ingredients into dry ingredients.  Once completely combined, turn mixer up to about medium or medium high and beat for 5 minutes.  The dough should look sticky but smooth in texture.

Remove paddle attachment. Scrape dough together into a rough ball or mound. Spray a new bowl with cooking oil spray.  Place mound of dough, cover with plastic wrap and place in warm, draft-free area for 1.5 to 2 hours to rise. Once risen, immediately chill for at least two hours, preferably overnight so the dough stiffens a little and easier to handle.

TO MAKE KOLACHE

On heavily floured surface, knead dough into a smooth ball, adding extra flour as needed until dough is no longer sticky (a little sticking is normal).  Roll out to 16-inch by about 10-inch rectangle (about 1/2 inch thick).

Cut into strips about 2 inches longer than the sausage.  Roll the dough around the sausage and pinch the seams.  Fold the ends and pinch until smooth.  Set aside and repeat.

Whisk egg and milk and brush each of the dough on top.

Let rise and Bake.