Heat ⅔ cup non-dairy milk to 100-110°F.

In the base of a standing mixer stir together heated non-dairy milk, 2 Tablespoons sugar, and 2 teaspoons yeast. Allow to sit 10 minutes while yeast activates.

Meanwhile, in a medium sized bowl measure out 3 cups flour and ¼+⅛ teaspoon salt. Set aside.

Turn the mixer on medium-low and stir in2 egg yolks and ⅓ cup oil with a dough hook. Gradually spoon in flour and salt mixture until incorporated. Leave the dough to knead until soft to the touch, but not sticky, about 5 minutes.

Place the dough in an oiled bowl, cover with a dish towel and allow to double in size, about an hour.

While the dough is rising, heat a skillet to medium. Brown 1 pound sausage with ½ diced onion. Place cooked sausage and onions in a bowl when finished.

In the same pan, scramble 8 eggs and cook until desired consistency. Pour cooked scrambled eggs over the sausage and onion mixture. Stir to mix together and set aside.

Punch the dough down and pour it out onto a counter. Cut the dough into 12 equal pieces. Roll the dough pieces into balls and then roll the balls out into 5-6 inch circles. Scoop 2 tablespoons of filling into the center of the dough.

Tuck the filling into the dough by pulling the bottom right corner over the filling and into the middle, then the bottom middle section, the bottom left corner, the left side section, the top left corner, the top middle section, the top right corner, and the right side section.

Place the closed kolache, pinched side down in a 9 x 13 pyrex dish. Repeat with remaining 11 dough balls. Cover the filled kolaches with a dish towel and allow to rest for 30 minutes.

Preheat the oven to 375°F. Brush the tops of the kolaches with melted vegan butter. Bake 18-20 minutes.