Recipe for sausage rolls with lentil flour
Delicious sausage rolls baked with, among other things, oats and lentil flour, which give tasty and fiber-rich sausage rolls.
Lentils can be used in many things, and lentil flour, made from ground lentils, is one of the newer products that probably only a few have yet to become familiar with. Lentils taste good, and they are rich in both fiber and protein, so it is definitely worth trying to incorporate them into your diet.
Serve the sausage rolls as a snack or use them in the lunchbox. They can also be frozen, but in that case, reduce the baking time by a couple of minutes.
Ingredients
- 0.5 package Yeast
- 306 gram Buttermilk
- 18 gram Salt
- 12.5 gram Sugar
- 42 gram Oil
- 400 gram Wheat Flour possibly a bit more
- 35 gram Oatmeal can be omitted
- 55 gram Lentil Flour can be omitted
- Sausages regular sausages or sausage rolls
Instructions
- Crumble the yeast in a mixing bowl or dough bowl. Pour buttermilk, sugar, and salt into the yeast. Stir the mixture with a hand whisk until the yeast is dissolved. Add oil, oatmeal, and lentil flour and mix well. Add wheat flour little by little and knead until you have a smooth and elastic dough. Place a damp tea towel (or use a shower cap) over the bowl. Let the dough rise for two hours.
Knock down the dough and take it out onto a floured board.
Knead it lightly and roll it out thinly.
Cut the dough into triangles.
If you are using regular sausages, cut each into three, and if you are using sausage rolls, they can be used as they are.
Place a sausage at the wide end of each piece of dough and roll the dough around the sausage. Start from the wide end.
Place the sausage rolls on a baking sheet lined with baking paper.
Allow them to rise again for about 30 minutes.
Bake the risen sausage rolls at 210 degrees Celsius (410 degrees Fahrenheit) (fan oven) for about 10 minutes.
Let the freshly baked sausage rolls cool on a wire rack.
Knock down the dough and take it out onto a floured board.
Knead it lightly and roll it out thinly.
Cut the dough into triangles.
If you are using regular sausages, cut each into three, and if you are using sausage rolls, they can be used as they are.
Place a sausage at the wide end of each piece of dough and roll the dough around the sausage. Start from the wide end.
Place the sausage rolls on a baking sheet lined with baking paper.
Allow them to rise again for about 30 minutes.
Bake the risen sausage rolls at 210 degrees Celsius (410 degrees Fahrenheit) (fan oven) for about 10 minutes.
Let the freshly baked sausage rolls cool on a wire rack.
Notes
If you do not like oatmeal and lentil flour, you can omit them and use a larger amount of wheat flour instead.
You can also replace the types of flour with wholemeal flour, thus making a coarser and more fiber-rich sausage roll.
You can also replace the types of flour with wholemeal flour, thus making a coarser and more fiber-rich sausage roll.