Combine the water, milk, butter, sugar, salt and yeast in a large bowl or in the bowl of your stand mixer. Stir well and let it sit for 6 to 8 minutes or until you see the yeast begin to foam.
Add flour to the liquid ingredients. Mix and knead by hand or mixer to make a soft, smooth dough.
Cover the dough, and let it rise for 1 hour or until doubled in bulk.
Preheat oven to 375˚F/ 190˚C
Brush the bottom and sides of a 9” x 2” round cake pan or spring form pan with melted butter and set it aside.
Lightly flour a clean surface and roll dough until it becomes 1/4 inch/ 0.5 cm thick. Cut the dough into 1”x 2” rectangles.
Wrap each cocktail sausage in a piece of dough and press to seal the edge.
Place the sausage rolls vertically around the border of the pan and continue to do so until the entire pan is filled and sausage rolls are snug, but not too tightly packed together.
Bake until golden, 50 to 55 minutes. Brush top with melted butter.
Let it cool for 10 minutes before removing from pan.
Serve warm with dipping sauces.
