Andouille Smoked Sausage Rolls

steps

1. First, cook the quartered potatoes and boil to softened. Remove the potato pieces and mash while still warm. Reserve the cooking water.
2. To make the roll dough, in a small bowl stir together yeast and warm potato water with a pinch of the granulated sugar. Allow the mixture to sit for 5 minutes until the yeast foams and froths.
3. In the bowl of a stand mixer fitted with a dough hood or in a large bowl to mix by hand combine the yeast mixture, eggs, 1/4 cup sugar, salt, 6 tablespoons butter cubes, mashed potatoes, water, and flour. Whether bringing together on a mixer or by hand, roughly combine the ingredients with a spatula. If using a mixer, place on low speed with a dough hook and knead together. If mixing by hand, begin to knead the dough until all the ingredients are cohesive and the dough begins to smooth. The dough should be soft, pliable, bounce, and rather smooth. If there are a few potato bits or chunks in the dough, don’t worry – they’ll bake to smooth.  If you find the dough is too sticky, stop the mixer and allow it to rest for 5 minutes.  Return to the dough and add up to ½ cup more flour.  Dough should be soft but not very sticky.
4. Place dough in a large, lightly greased bowl, cover with plastic wrap and allow to rest overnight in the refrigerator.
5. The next morning, make the filling in a small bowl stirring together softened cream cheese and parsley. Keep at room temperature.
6. On a cutting board, slice andouille into large 3-inch chunks.  Use a fork to mash the sausage into crumbled, casing and all. In a large skillet over medium-high heat, saute crumbled sausage and chopped trinity until the sausage and onions begin to brown, about 10 minutes.  Remove from heat and place in a medium bowl to cool slightly.
7. To assemble the dough, remove the dough from the refrigerator and knead for 8 to 10 turns on a lightly floured counter.  While the dough is still chilled, roll it to a 10×16-inch rectangle on a well floured counter.
8. Spread with the prepared softened cream cheese. Sprinkle with the browned sausage mixture and roll into a tight coil starting on the longest side.  Slice into 12 rolls with a sharp knife and place in a lightly greased 9×13-inch baking pan.  Cover with a kitchen towel and allow to rest for 30 minutes.
9. Place a rack in the upper third of the oven and preheat the oven to 375 degrees. Bake rolls until risen and golden brown, 28 to 30 minutes.
10. While the rolls bake, melt together butter and garlic until fragrant and the garlic has softened in a small saucepan over low heat, about 5 minutes. Remove from heat and stir in the parsley.
11. Remove rolls from the oven. Allow to cool for 10 minutes before brushing generously with garlic butter. Serve warm.