This dish will spread among your guests like hot cakes … or rather rolls!
Pour the milk into a bowl and beat the eggs, mix everything thoroughly. Add the yeast and cup of flour, and mix all well again. Set aside for 15 minutes, covered. After this time, add the remaining flour, and make a firm dough. If necessary, add a little water or flour, so that it does not stick and becomes ductile. Put the dough aside for 10 minutes, covered.
Peel the sausage from the casing and crush it with a fork. Chop the chives and add to the sausage. Roll out the dough to about 0.5 cm (0.2 in) thick, use a cup to cut circles with a diameter of about 10 cm (4 in). Place a spoonful of the stuffing on each ring, then carefully tuck the edges of the dough together. Set the rolls on baking paper and cut them into pieces — this will make transferring them later easier. Cover the rolls and let them rise for at least 30 minutes.
Preheat the steam pot. Gently transfer the rolls into the cooking pan, leaving plenty of space on the sides. Cook the rolls, covered, for about 15 minutes.