Directions

1. Combine 2 cups flour, ground mustard, yeast and salt in a large bowl. Heat milk, water, butter and syrup until very warm (120-130°F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg, egg yolk and 1 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rise 10 minutes.
2. Divide dough in half; roll each to 15 x 8-inch rectangle. Spread evenly with Sausage-Cheese Filling. Beginning on long end, rollup tightly as for jelly roll. Pinch seams and ends to seal.
3. Place on large greased baking sheet, curving ends to form a horseshoe. Repeat with second roll. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
4. With sharp knife, make 5 diagonal slashes, about 1/4-inch deep through the surface. Brush with Maple Glaze; sprinkle with mustard seeds. Bake at 400 for 15 to 20 minutes or until done. Place baking sheet on rack and cool for 20 minutes. Serve warm.
5. Sausage Cheese Filling: Cook sausage over medium-high heat in a skillet until browned, stirring to crumble. Add bell pepper and onion; cook until tender, about 5 to 10 minutes, stirring frequently. Let cool. Stir in cheese.
6. Maple Glaze: Combine melted butter and maple syrup in a small bowl. Stir until well blended.