Make the sweet stiff starter. Mix together all ingredients for the sweet stiff starter 8-12 hours before beginning this recipe. Cover and rest at room temperature.

Warm the milk mixture. In a separate, small saucepan, combine milk, water, sugar, and butter. Heat the mixture until it reaches 100-110 F, the sugar is dissolved, and the butter is partially melted. Cool slightly before incorporating into the dough.

Begin the main dough. Whisk together the flours and salt in the bowl of a stand mixer. Add the milk mixture and give it a rough stir. Last, add all of the sweet stiff starter and two eggs. Transfer to a stand mixer fitted with a dough hook attachment.

Knead the dough. Knead on a medium speed for 10-15 minutes until the dough pulls away from the sides of the bowl and forms a ball around the dough hook.

Bulk ferment. Let the dough rise until it has doubled in size, for about 8-16 hours.

OPTIONAL: Bake the cocktail sausages. Pre-bake the cocktail sausages at 350 F for twenty minutes.

Shape. Divide the dough into forty-two sections, shape each section into a round, then elongate the dough to wrap around each cocktail sausage.

Final proof. Let the wrapped sausages rise 2-4 more hours until they are very puffy.

Preheat the oven to 375 F. Make the wash by whisking together melted butter and honey. Brush the proofed sausages before baking. Bake for 25-30 minutes.

Enjoy!