Do you have a favourite item at the bakery?
When I was young, my mum would bring my siblings and I to the bakery frequently. We always bought the same baked items. I love sausage rolls, my sister liked ham buns and my brother adored Red bean buns (I am not sure if they still like what they used to :P). So when our parents bought some bread home, we know they got what we wanted. Sometimes my brother and I would get into fights when he ate my sausage rolls. Yes, it was very 'territorial'.
How would you enjoy a sausage roll?
Option 1: Eat the bread and sausage in organized bites
Option 2: Eat the bread and followed by the sausage
Option 3: Eat the sausage and followed by the bread
And I choose option 2! Save the best for the last, yea?
I am glad to find this recipe online and I can bake them in my kitchenette. But just one simple advice, stick to your favourite brand of sausages. I bought 98% fat-free turkey sausages from a local supermarket but was utterly disappointed with the taste as they were way too salty.
Recipe (Makes 8 sausage rolls)
- 300g Bread Flour
- 1 package of Instant Dried Yeast
- 10g Sugar
- 6g Salt
- 30g Unsalted Butter, Softened and cut into small cubes
- 1 egg
- 170 - 180g Whole Milk
- 1 egg and 2 tsp of water for egg wash
- 8 sausages, washed and patted dry
- 1 tsp Butter
- In a mixing bowl, mix bread flour, dry yeast, sugar and salt well.
- In a separate bowl, mix milk and egg together.
- Add milk mixture into the dry ingredients. Mix well using a spatula.
- Using hands, remove the dough and knead on a lightly floured surface. Knead until the dough is tender and elastic. About 10 minutes.
- Add in the butter into the dough and knead for another 10 minutes or until the dough is soft, smooth and stretchable. Make sure the butter is well blended in.
- Put the dough in a lightly buttered bowl. Cover the dough with a damp cloth. Let it rest for 1 - 1.5h or till size doubles. (I let it rest in a 90 deg Fahrenheit oven with a tray of warm water).
- Deflate the dough with your fist.
- Divide the dough into 8 portions. Roll the balls in your clenched hands against the table top till the dough smoothed.
- Cover them with damp cloth and let them rest for 10 minutes.
- For each portion, roll them into 25 cm long ropes. Using the elongated dough to wrap a sausage. Leave 3/4 inch of each ends of the sausage unwrapped.
- Lay the sausage rolls on a baking tray. Cover with damp cloth and let them rest till the dough doubles.
- Preheat the oven to 200 deg Celsius / 390 deg Fahrenheit.
- Brush the dough with egg wash.
- Bake the rolls for 12- 15 minutes or until the dough is light golden brown.
- Rub the rolls with a little butter to achieve a shine.
The recipe is adapted from http://food-4tots.com