Sausage Pinwheels

These assertively flavored rolls are delicious with drinks or dinner.

1  envelope dry yeast
1/2 cup warm water (105ºF to 115ºF)
3 cups (or more) all purpose flour
2  teaspoons salt
1/2 to 3/4 cup warm water
1 1/2 pounds sweet Italian sausage, casing removed
1/2 teaspoon freshly ground pepper
1/2 teaspoon finely ground fennel seed
1/2 teaspoon dried red pepper flakes

Sprinkle  yeast over  1/2  cup  water  in small bowl; stir to dissolve.  Combine 3 cups flour and salt in large bowl; make well in center. Add yeast mixture to well. Using fork, gradually draw only enough flour from inner edge of well into center to form batter with consistency of whipping cream. Cover bowl with damp towel and let stand 2 hours.

Mix batter into remaining flour in bowl, adding enough water to form soft dough. Knead on floured surface until smooth and elastic, adding more flour if sticky, about 10 minutes. Transfer to greased  bowl,  turning to coat  entire surface.  Cover bowl.  Let dough rise in warm draft-free area until doubled in volume, about 1 hour.

Grease  baking  sheets.  Punch  dough down.  Knead on  lightly floured surface until smooth, about  I  minute. Flatten dough into 1 8x 10-inch rectangle. Sprinkle evenly with sausage, then ground pepper, fennel and red pepper flakes. Roll dough up tightly jelly roll fashion,  starting  at  1  long  side.  Cut into 1 1/2-inch-thick slices. Hold 1 slice in right hand, cut side down. Grasp top with left hand and twist slightly in opposite directions to help hold shape. Place on prepared sheets, patting top firmly. Repeat with remaining dough slices,  spacing  1 1/2  inches  apart.  Let
rolls rise in warm draft-free area until doubled in volume, about 1 hour.  Preheat oven to 400ºF. Bake rolls until golden brown, about 20 minutes.  Serve immediately. (Can be prepared 1 day ahead. Cool completely. Wrap tightly and refrigerate. Re-warm on baking sheet in 350ºF oven about 5 minutes.) Makes about 18.