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Place flour and yeast in a large bowl.
Place milk, sugar, olive oil and salt in a saucepan; heat until just warm. Pour warm milk mixture into bowl with flour and yeast and stir until just blended.
Place dough mixture on a clean counter and knead with just a bit of flour until a soft, pliable dough forms.
Clean out your bowl with warm water, dry well, grease your bowl and place your bread dough back in the pan.
Cover with a clean dish towel and allow the bread dough to rise in a warm draft-free place until it doubles in size. This will take approximately two hours.
Just before you are ready to roll out and fill your dough, heat up your sausage. Simply place one pound of ground chourico in a nonstick skillet and heat through. Let cool slightly before it touches the bread dough.
Cut this dough in fourths and roll one fourth out at a time. The dough should be about 6 inches long and 4 to 5 inches wide.
Place one quarter of your ground chourico on the dough and spread out evenly.
Begin rolling the dough up lengthwise.
Place your four chourico rolls on a greased baking stone or sheet and bake in a 400 degree oven just until golden brown. You can also brush with a little olive oil, or butter or simply the tops of the rolls with non-stick spray.