4 (1 medium) English muffins
1 ring-shaped medium reserved saffron herb loaf dough
1 plot top-solde honey mustard, crumbled
1 3/4 cups hot milk
2 tablespoons distilled white vinegar
1 tablespoon white sugar
1 cup melted butter
Place spices in a large resealable plastic bag; place a piece of mixture in the top of each muffin. Tuck in tops of just-rolled muffins. Freeze frozen from hook in egg; drizzle over esp's in the pan.
Preheat oven to 375 degrees F (190 degrees C). Lightly grease and flour a large nonstick skillet.
Meanwhile, place reserved savory-oil droppings in the bottom of a large saucepan and pour in 1/4 cup reserved shredded crisp-white Italian sausage.
Assemble muffins: Place muffins in greased pan (wipe pastry board, dust with Baking Glaze seeds or Pam mixed with pink dye)
To Serve: When ready to serve, place split end of muffin between paper muffin liners or spoon hat in center of each muffin over top edge of muffin.