I have wanted to make sausage rolls for the longest time. They are a delicious and savory pastry snack.😉
This Homemade Sausage Rolls are soft and yummy! 😋 If you are interested in trying my recipe, please adjust the size of your buns with the length of your sausages/hotdogs.
Soft and Fluffy Sausage Bread rolls
Ingredients:
200g Bread flour
20g Sugar
3g Salt
8g Milk Powder
115g water
3g Dry yeast
25g Whole egg
25g Unsalted butter(room temperature)
Filling:
8 pieces of Beef sausages or any type of sausage you prefered.
~ Slightly pan fried the sausages.
Egg wash
25g Egg(Beaten egg )＋1+1/2tsp milk
Directions:
1. Combine water and dry yeast, set aside.
2. Combine the dry ingredients and mix well.
3. Add egg and yeast water to flour mixture and knead.
4. Add butter and knead it till to a smooth dough is formed.
5. Make it round, then leave it at a warm place until it gets double in size. (primary fermentation)
6. Flatten the dough, divide it into 8 pieces( abt 55g each) and make them round.
7. Cover them with clingwrap and rest for 15 mins.
8. After resting, deflate the dough, roll into teardrop-shaped. Put one piece of sausage onto it, then roll them up. Pinch the end to make sure it is secured.
9. Once rolled, place the dough seam side down on a greased pan and let it proof for the second time, about 45 to 60 minutes or until double in size.
10. Gently brush them with egg wash.
11. Bake at preheated oven at 200℃ for12-15min. Remove from oven and brush some melted butter to get a shiny surface(optional). Place it on a wire rack to cool.
Happy Baking!
This Homemade Sausage Rolls are soft and yummy! 😋 If you are interested in trying my recipe, please adjust the size of your buns with the length of your sausages/hotdogs.
Soft and Fluffy Sausage Bread rolls
Ingredients:
200g Bread flour
20g Sugar
3g Salt
8g Milk Powder
115g water
3g Dry yeast
25g Whole egg
25g Unsalted butter(room temperature)
Filling:
8 pieces of Beef sausages or any type of sausage you prefered.
~ Slightly pan fried the sausages.
Egg wash
25g Egg(Beaten egg )＋1+1/2tsp milk
Directions:
1. Combine water and dry yeast, set aside.
2. Combine the dry ingredients and mix well.
3. Add egg and yeast water to flour mixture and knead.
4. Add butter and knead it till to a smooth dough is formed.
5. Make it round, then leave it at a warm place until it gets double in size. (primary fermentation)
6. Flatten the dough, divide it into 8 pieces( abt 55g each) and make them round.
7. Cover them with clingwrap and rest for 15 mins.
8. After resting, deflate the dough, roll into teardrop-shaped. Put one piece of sausage onto it, then roll them up. Pinch the end to make sure it is secured.
9. Once rolled, place the dough seam side down on a greased pan and let it proof for the second time, about 45 to 60 minutes or until double in size.
10. Gently brush them with egg wash.
11. Bake at preheated oven at 200℃ for12-15min. Remove from oven and brush some melted butter to get a shiny surface(optional). Place it on a wire rack to cool.
Happy Baking!
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