Sausage Cheese Rolls with Hand Knead Instruction.

I love to knead bread, and you can see that most of my recipes are hand knead. But I got many questions from my friends who want to try but feel a bit timid. Knead bread is not a hard thing to do, you may not master at the first time but when you knead a lot you will know the rhythm and the nature of the dough. Even you can't stretch the dough into a thin sheet, you can try by touching the dough and count to 10, if there is nothing stick to you hand, the dough is ready to rise. I believe that kneading bread is fun and stress relieves, I love the feeling that when I knead I always think about the people who I love and they will eat the bread after baking.

Ps. Most of us didn’t break the gluten by hand knead so don’t be shy to use a lot of strength in kneading.

Sausage Cheese Rolls

Make 12 rolls

300 g	Bread Flour
5 g	Instant dried yeast
10 g	Sugar
6 g	Salt
30 g	Unsalted butter (soft)
220-230 g	One egg plus whole milk
12 pieces	Sausage
6 slices	Processed cheese slices individually wrapped in plastic (cut into half)
	One egg plus 2 tsp of water for glazing

Put the flour, the sugar and yeast in a bowl, whisk to combine, add salt whisk again. Pour the egg and milk mixture into the bowl.

Use large spoon (or pastry scraper) to mix everything together, 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 2 minutes.

Add the butter and knead by using the heel of your hands to compress and push the dough away from you, then fold it back over itself. Give the dough a little turn and repeat. Put the weight of your body into the motion and get into a rhythm. Keep folding over and compressing the dough. Knead for 10-15 minutes or until the dough is soft, pliable, smooth and slightly shiny, almost satiny.

Or you can also try stretching part of the dough, if it can stretch into a thin sheet without breaking, you've kneaded enough.

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, deflate by touch it lightly.

Cut the dough into 12 pieces, roll into a ball and let them rest for 10 minutes.

Using a rolling pin to roll the dough into an oval shape, place the sausage in the middle, cut both side of the dough into strips, and place half of the cheese slice over the sausage. Fold the strips alternating the left and right over the sausage.

Place the dough on the oven sheet, lined with non stick baking paper (the cheese will melt while baking and some will leak). 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 or until the rolls are golden brown.