Sausage Rolls

Promise is a promise...that's what I did. Promise to make something for the school fair (kermesse) this coming June, 2 weeks more to be precise. Not one but four goodies! Me and my loud mouth..

So as I'm typing down this entry, a tray of sausage rolls baking in the oven, another tray resting on the kitchen counter. And that my friend, will be my first savoury goodies. 1 down, 3 more to go..

..I can do it....

Sausage Rolls with brioche dough

Ingredients: (Make 40 mini rolls)

300 g bread flour

300 g all purpose flour

10 g instant yeast

10 g sugar

12 g salt

60 g butter, room temperature

2 eggs + plus milk (should weigh about 440 g in all)

20 pieces sausages (halves)

1 egg white and 2 tbsp water for egg wash

Sesame seeds (optional)

Put half potion of the flour and yeast in a mixing bowl, using a flat paddle and combine everything. Add the sugar and salt, mix well.

Pour eggs and milk mixture into a bowl. Use a large spoon to mix everything together.

Add the remaining flour in the mixing bowl and knead briefly. Change to the hook and knead again for about 5 minutes or until the dough becoming elastic. 

Add softened butter and knead again the dough for 5-10 minutes or until the dough is soft, pliable and smooth and slightly shiny. 

Put the dough into a lightly oily bowl and cover with a damp cloth. 

Let it rise until it double (about 1 - 1.5 hrs)

Take the dough out of the bowl, deflate it lightly.

Cut the dough enough to cover the sausages (in my case, 40 small pieces), roll into a ball.

Roll the dough into long cylinders, roll to enclose the sausage with the end of the dough facing down.

Place the rolls on a baking sheet, cover and let it rise until it double the size. 

Preheat oven at 220°C. 

Brush lightly with egg wash and sprinkle with sesame seeds. Bake for about 10-15 minutes or until the rolls turn light brown.

Original Recipe: Rasa Malaysia Sausage Rolls