Goa Sausage Pao - Cheena's way

This bread has the Goa sausage baked right in to absorb as much goodness of the sausage meat as possible.  Here I have made the pao into dinner rolls that can be served with a meal, with soup, or simply as is. It is a comfort food that everyone will enjoy, and is also perfect with drinks! This Sausage Pao can be regal enough for a festive occasion, or simply served as a meal.
 For this recipe I used Goan Sausages made in Ontario, Canada.
Note: I did not pre-cook the sausage but I did cut it into small pieces and it was fully cooked in the final product.  If you are concerned about the quality of pork in your area, you can fry the sausage first  (do not over-cook), and let it cool before use.
 

Ingredients 

3 cups all purpose flour
1 1/2 tablespoons sugar
1 teaspoon salt
1 tablespoon quick rise yeast
1/4 cup milk
1 1/8 cups water
1 1/2 tablespoons olive oil or melted shortening
1/4 - 1/2 lb Goa sausages removed from casings and cut into small pieces ( you could substitute any smoked spicy sausage if you cannot get Goa sausages)
2 small shallots finely chopped

Dry ingredients less one cup flour mixed in a large bowl

sausage meat and chopped shallots

Method

Mix 1 cup flour with the onions and sausage. This separates the pieces. Mix with your hands to ensure that the meat and  onions are not clumped together in one ball. Leave aside.

I used a stand-up kitchen aid mixer to knead the dough. You could do this by hand.
In a large mixing bowl (I used a kitchen aid stand up mixer bowl) mix 2 cups of flour, the sugar, salt and yeast. Mix well with a whisk

In a microwave safe glass add the milk, water and oil. Heat in the microwave until hot to touch ( about 50-55 degrees centigrade). I put it in for 1 minute, then measured the temperature after every 10 seconds. Make sure the liquid is not too hot or it will kill the yeast.
Pour the warm liquids into the bowl with the dry ingredients and mix well. I used the dough blade of my mixer. 
Add the flour and meat mixture a little at a time until a soft dough forms. If the mixture is still sticky add more flour. I had to add about another cup and a half of flour before my dough formed. The dough will have a nice reddish hue.
Take the dough out of the mixer bowl and knead gently with your hand. Form into a ball and leave aside covered for about 10 minutes.

After 10 minutes divide the dough into small portions and shape into buns. Place on a floured baking tray.  I got 17 portions or dinner rolls. Cover with a damp cloth and let rise in a warm place for about 50 - 60 minutes until doubled in size.

Preheat oven to 375 F.  Lightly beat an egg.  Using a brush lightly glaze the buns with the egg.  Bake for about 20 minutes until bread sounds hollow when tapped, and is browned on the outside.

Nutrition value per bun:(based on 17 buns)
calories 144.7/ total fat 2.8 g/ cholesterol 6.3 mg/sodium 6.5 mg/potassium 77.5 mg/ total carbohydrate 25 mg/ protein 4.9 g

Keep adding flour, a little at a time till dough leaves the side of the bowl

Form into a ball and leave covered to rest for 10 minutes.

Shape into buns and leave to proof for about 60 minutes (covered with a damp cloth)