Sausage Rolls
User Reviews
4.6
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Prep Time
10 mins
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Total Time
10 mins
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Servings
8
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Calories
475 kcal
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Course
Bread
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Cuisine
International
Sausage Rolls
Description
Sausage Rolls combine a tender yeast dough with whole sausages wrapped inside. The dough is made with bread or all-purpose flour, active dry yeast, sugar, salt, butter, milk, and egg, kneaded until smooth and elastic. After doubling in size, the dough is divided, rested, then rolled into long cylinders to encase each sausage. Brushed with milk before baking, the rolls develop a golden surface while baking. The final product features soft, slightly shiny pastry with a hearty sausage center, balancing richness and texture.
The rolls are suitable for casual snacks, picnics, or accompanying a light meal. Their portability and comforting flavors make them a practical choice for various occasions.
Allowing the dough sufficient time to rise in a warm spot is important to achieve a light, airy texture. Using butter and eggs at room temperature aids in mixing and dough consistency. Keeping the sausages chilled before wrapping helps maintain shape and ease of handling. Brushing the rolls with milk before baking enhances browning, giving an attractive finish.
Ingredients
- 300 g (10½ oz) bread flour or all-purpose flour
- 5 g (⅙ oz) active dry yeast or instant yeast
- 10 g (¼ oz) sugar
- 6 g (¼ oz) salt
- 30 g (1 oz) butter room temperature, unsalted
- 1 egg
- 8 oz (230g) milk whole
- 8 pieces sausages
- milk for brushing
Instructions
- Put ½ portion of the flour and yeast in a bowl and combine. Add the sugar and salt and mix well. Pour the egg and milk mixture into the bowl. Use a large spoon (or pastry scraper) to mix everything together. Put the remaining ½ portion of the flour into the bowl and knead briefly to combine all the ingredients. Take the dough out of the bowl and knead. The dough will become elastic after kneading for about 5 minutes. Add the butter and knead the dough for 5-10 minutes or until the dough is soft, pliable, smooth and slightly shiny, almost satiny.
- Put the dough into a lightly buttered bowl and cover with a damp cloth. Let the dough rise in a warm place until its size doubles (1 – 1 ½ hour depending on the room temperature).
- Take the dough out of the bowl, deflate it by touching lightly. Cut the dough into 8 pieces, roll into a ball, cover with a damp cloth and let them rest for 10 minutes.
- Use a rolling pin to roll the dough into long cylinders, about 40 cm (16”) in length (depends on the length of the sausage). Roll to enclose the sausage, with the end of the dough facing down. For the wrapping, you can check Christine’s Recipe to see the easy step-by-step picture guide.
- Place the rolls on a tray lined with parchment paper. Cover the rolls and let it rise until it almost doubles in size. Brush lightly with some milk. Preheat the oven to 200°C (400°F) and bake for about 10-12 minutes or until the rolls turn light brown. You may cover the rolls with aluminum foil to prevent browning.
Notes
- Let the dough rise in a warm place until doubled for best texture.
- Use room-temperature eggs and butter to improve dough mixing and pliability.
- Keep sausages cold until wrapping to help maintain their shape.
- Brush the dough with milk before baking for a rich, golden crust.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 475 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 475kcal | 24% |
| Carbohydrates | 43g | 14% |
| Protein | 18g | 36% |
| Fat | 25g | 38% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 13g | 76% |
| Cholesterol | 99mg | 33% |
| Sodium | 892mg | 37% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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