Recipe for sausage rolls
Delicious sausage rolls that are both soft and crispy.
This recipe is very freezer-friendly; just make sure not to bake the rolls until they are completely done. Instead, take them out when there are five minutes left of the baking time.
Bake the rolls directly from the freezer, and they will taste freshly baked.
Ingredients
- 0.5 package Yeast 25 grams
- 100 gram Water lukewarm
- 103 gram Soured Milk can be substituted with A38, yogurt, etc.
- 6 gram Salt
- 1 pcs. Egg
- 75 gram Margarine
- 450 gram Wheat Flour
- Sausages preferably sausage horn sausages
- 1 pcs. Egg for glaze
Instructions
- Crumb the yeast into a large bowl or a dough bowl.
- Add water and salt.
- Stir the yeast into the water until fully dissolved. Preferably use a hand whisk.
- Add eggs and thick milk (similar to buttermilk) to the yeast mixture.
- Crumb the margarine into the flour – it should resemble grated cheese.
- Add the flour/margarine mixture and knead the dough together.
- Cover the bowl with a cloth and let the dough rise for 30 minutes.
- Roll out the dough on a flour-dusted surface.
- Cut the dough into triangles.
- Roll each triangle around a sausage (if using regular sausages, cut them to appropriate sizes).
- Place the sausage rolls on a baking sheet lined with parchment paper.
- Let them rise again for about 10 minutes.
- Beat the egg with a fork.
- Brush the sausage rolls with the beaten egg.
- Bake for approximately 20 minutes at 200 degrees Celsius (392 degrees Fahrenheit).
- Let them cool on a cooling rack.
Notes
If you want to freeze the sausage rolls, bake them only until they are nearly done.
When taken out, bake them from frozen until they are fully baked and golden.
When taken out, bake them from frozen until they are fully baked and golden.