Sausage bread rolls are light and soft bread stuffed with sausage meat. These sausage bread rolls put an elegant spin on my bread roll recipe.
2 Cups Bread flour plus about a handful for kneading
2 Tbsp. Butter Melted
1/2 Tbsp. Yeast
2 Egg use 1 for egg wash
1/2 Tsp. Salt
1/2 Cup Milk Warm
3 Tbsp. Sugar Use 1 Tsp for proofing the Yeast
10 Hotdog link
Dissolve the yeast and sugar in the warm milk
In another bowl, combine the butter and eggs and set aside
In a large bowl, combine the flour, salt, and sugar, make a well at the center and add the yeast and the Egg and Butter mixture and mix together until a soft dough is formed.
Transfer the dough to a lightly floured surface and knead until it’s smooth and elastic, about 10 minutes by hand and about 7 minutes if using a mixer.
Place the Dough inside a very large oiled bowl (making sure you smear some oil on the surface of the Dough) and leave to rise in a warm place for 1 hour or till doubled in size.
Steam the sausage in boiling water for about 7 minutes. Remove from water and set aside.
Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 10 equal pieces, and roll it out into a rope long enough to wrap around the sausage about 3 times.
Wrap the rolled dough around the sausage and place them on lightly greased and floured baking sheets at least 2 inches apart. Cover the rolls with a damp cloth, and let rise until doubled in volume, about 30 minutes.
Whisk up 1 Egg and together with a Tbsp of water and brush the surface of the Bread rolls then place in a 350 degrees Fahrenheit preheated oven and bake for 10 to 15 minutes or till golden brown.