This recipe was created using a stand mixer (See notes for information on kneading dough by hand)
Add fed sourdough starter, milk, water, and sugar to your mixer and combine ingredients.
Next, add butter, bread flour, and salt. Using your dough hook, knead the dough for about 5 minutes until it forms a ball and pulls away from the sides of the bowl.
Transfer your dough to a bowl and cover with plastic wrap or a damp towel and let it rest until it doubles in size. The dough must double. If it doesn't your pigs in a blanket won't be fluffy.
Once your dough has doubled in size, turn it out onto the counter. Cut the dough into smaller pieces (20-25 grams for each little sausage)
Roll each dough ball out into a small oval shape. Put your sausage in the center and pull each side of the dough into the middle to form a blanket around the sausage. Place the pigs in a blanket in a baking pan and cover with plastic wrap or a damp towel. Place in the refrigerator overnight for a bulk fermentation. (If you choose to, you skip the bulk fermentation and let them rise for 30-60 minutes and then bake as directed.)
The next morning, remove the pigs in a blanket from fridge and let them come to room temperature. This may take 1-2 hours depending on the temperature of your house. They should be nice and puffy before putting them in the oven.
Preheat your oven to 350°F (180°C). Bake for 15 minutes, or until they’re golden brown and the dough is cooked through. While the rolls are baking, whip together some butter and maple syrup to make a maple butter. Generously brush the rolls with the maple butter when you bring them out of the oven.
Once they’re out of the oven, let your sourdough pigs in a blanket cool on a wire rack for a few minutes—if you can resist! 😊