1. Set aside 1/3 cup flour for flouring board.

2. Pour the milk in a microwave-safe plastic bowl (7 cups).* Cover with a vented microwave lid and cook on HIGH (1200W) for 40 seconds until it reaches 75 – 85 degree F. Cool milk, if it is over 85F. Yeast will not activate if milk is too hot.

3. Combine half of the remaining flour and milk. Beat with a wire whisk until smooth. Add yeast and mix well.

4. Add remaining flour and mix well with a wooden or rubber spatula until smooth. Shape into a ball.

5. Cover with a vented microwave lid and cook on HIGH (1200W) for 10 seconds.

6. Place the basic bread dough onto lightly floured surface. Roll into a rectangle and cut into 20 pieces.

7. Shape each piece into a ball by turning the cut edges inside and pinch to close.

8. Place them on a board by leaving space in between. Place lightly moistened paper towel over the dough. Rest at room temperature for 10 minutes.

9. Flatten the each dough piece and place a sausage in it. Roll up and close the end.

10. Place parchment paper or waxed paper on microwave turntable. Place the dough closed side down and top with parchment paper or waxed paper. Cook on HIGH (1200W) for 10 seconds.

11. Lightly grease or place a sheet of parchment paper on a baking sheet. Transfer the dough to the baking sheet and place a moistened paper towel on top. Rest for 10 minutes and let it rise to 1 1/2 times in size.

12. Remove the paper towel and brush the dough with some of the beaten egg. Sprinkle with pepper and parsley. Bake at 400F for 10 – 12 minutes.

* A resin-treated plastic bowl works best (such as Ziploc). Dough does not stick and it is light enough to handle easily.

For how long you should cook with your microwave oven, see Cooking Time vs Wattage Conversion.
For more tips of using Microwave Oven, see Sachiko's Guideline to Microwave Cooking.