Classic sausage rolls: easily become dry and boring. These ones don't! The dough is made with 80% water and a good sour pre-dough!
Recipe for world’s best sausage rolls
Classic sausage rolls often become dry and boring.
Not these ones!
The dough contains 80% water and is made with a good sour pre-ferment!
Servings: pcs.
World's Best Sausage Rolls
Classic sausage rolls: easily become dry and boring. These ones don't! The dough is made with 80% water and a good sour pre-dough!
Ingredients
Starter Dough
- 300 gram Water 10-15 degrees Celsius (50-59 degrees Fahrenheit)
- 10 gram Yeast or 3 grams of dry yeast
- 300 gram Wheat Flour
Dough
- Starter Dough above
- 300 gram Water 30-34 degrees Celsius (86-93 degrees Fahrenheit)
- 430 gram Wheat Flour
- 70 gram Rye Flour
- 24 gram Salt
- 8 pcs. Sausages grill sausages, for example from Aalbæk
Instructions
Pre-dough
- Pour water into a bowl and dissolve the yeast in it.
- Add flour and mix it lightly together into a dough.
- Let the pre-dough rise at room temperature for 8-10 hours.
Dough
- Pour water and pre-dough into a bowl and mix them together.
- Add the flour mixture.
- Mix it together briefly (it should not be kneaded yet – just ensure all the flour is wet) and let it rest for 45-60 minutes (autolyse).
- Add salt and knead the dough in a mixer for 5-10 minutes at low speed (I usually tidy up and wipe down the kitchen counter in the meantime).
- Turn up to maximum speed and knead until the dough releases from the bowl (see video).
- Pour the dough into a bowl greased with oil and let it rise to about double in size (about 2 hours).
- Preheat the oven to 270 degrees Celsius (518 degrees Fahrenheit).
- Turn the dough out onto a floured surface and fold all four sides over the center.
- Sprinkle flour on the dough, turn it over, and shape it roughly square – this makes it easier to divide up.
- First divide the dough into 3 and sprinkle flour on each of the 3 pieces.
- Then divide each portion into 8.
- Cut the sausages into 1/3 pieces, ending up with 24.
- Stretch out a piece of dough and place a sausage in the middle.
- Fold both sides over the sausage, then fold the top of the dough over and press it firmly onto the bottom (see video).
- Place the sausage rolls on a baking tray lined with baking paper.
- Bake in the oven at 270 degrees Celsius (518 degrees Fahrenheit) for 5 minutes and then at 230 degrees Celsius (446 degrees Fahrenheit) for 10-15 minutes.
- Take them out of the oven and let them cool on a rack.
Notes
https://youtu.be/rl2wqdv30gg
https://youtu.be/2C7zmRcIqbM
https://youtu.be/2C7zmRcIqbM