Sunday, November 11, 2007

Sausage Rolls


I got these recipes from the ESSE a Japanese cooking magazine (Oct.2006). The theme is the “Popular bread from the bakery that you can make at home” (and if you look at the magazine it seen to be very easy). They start with base recipes then just add some ingredients and you got a new kind of bread, sound interesting? I made two or three of them and they’re good, so today I will show you the sausage roll, the one that I make more than once. Because the dough is easy to handle I think that this could be a great start if you didn’t make bread before. This bread will be good for breakfast or picnic too, so let enjoy it. (The recipes from Japanese books are quite small quantity so it’s good if you want to make something new more often.)


Sausage Rolls

Make 8 rolls




Bread Flour 300 g

Instant dried yeast 5 g

Sugar 10 g

Salt 6 g

Unsalted butter (soft) 30 g

One egg plus whole milk to equal 220-230 g

Sausage 8

One egg plus 2 tsp of water for glazing


Put half of the flour and yeast in a bowl, whisk to combine, add the sugar and salt whisk again. Pour the egg and milk mixture into the bowl, use large spoon to mix everything together. Put all the remaining flour in, and knead briefly to bring all the ingredients together. Take the dough out of the bowl and knead, you will see the dough will be elastic after about 5 minutes, add the butter at that time, knead for another 5 minutes or until the dough is soft and pliable.

Put the dough into a light buttered bowl. Let the dough rise in a warm place until double in size (can be 1 hour or 1 hour and a half check often depend on the temperature).

Take the dough out of the bowl and cut the dough into eight pieces, roll into a ball and let them rest for 10 minutes. Using a rolling pin to roll the dough into an oval shape, then place the sausage in the middle. Cut both side of the dough into 7 strips. Fold the strips alternating the left and right over the sausage.

Place the dough on the oven sheet. Preheat the oven to 200°C. Let the dough rise until almost double in size, brush with egg wash. Bake for 8 minutes then reduce the temperature to 180°C and bake for 5 minutes more.

8 comments:

XiQi said...

Hi Pook,
May I know is it okay to substitute whole milk with low fat milk?

dailydelicious said...

Yes, you can change the type of the milk, but the texture of the bread will drier too.

Anonymous said...

i have make another version of sausage bun but result is no good. i waited for the bun to double the size before send to oven but when i cook for about 5 mins, the above part is start to get hard and dark. after 10 mins, my outer part become very hard and the inside is not soft and feel like uncooked too. what is the problem.

dailydelicious said...

Hi,
Can you tell me which recipe that you used?

Anonymous said...

Anonymous with bread problem: your problem is oven temperature is too hot. So it burns the outside fast, but the inside is not cooking through.

Pat Ng said...

Thanks for your posting of this recipe..

Anonymous said...

hi pook, must the temperature of the milk be warm in order for the yeast to activate?

dailydelicious said...

It will be good to warm a bit (not about 40C), but it's not a must ^^, as long as the milk is not ice cold.

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