This is another post that is related to the 40 minute bread rolls post I did a couple of weeks ago.
Many people have tried making the bread successfully (yay!) and I have received many emails requesting posts with photographs on how I made different types of bread rolls.
So today, I am sharing how I made sausage rolls in 40 minutes.
For step-by-step instructions on how to make the bread dough, please see here.
Once the dough had been made, I divided the dough into smaller portions, each weighing about 60 grams.
Once I had divided all the dough into portions, I took one in my hand, and on a lightly oiled work surface, I gripped pretty firmly on the dough, and rolled, pressing gently downwards at the same time.
You should end up with little round balls like the one in the picture above.
I usually do this with a ball of dough in each hand, one going clockwise and one anti-clockwise. It’s pretty quick once you get the hang of it.
Taking one ball of dough, I flattened it and rolled it into a log. (I used both hands to roll.)
I took one end of the dough and pressed it onto one end of a sausage.
Then I rolled the dough around the sausage.
And repeated until the dough was used up.
I pulled gently on the end of the dough and pinched it to seal.
All that was left to do was to let the rolls rest for 10 minutes (covered with a damp cloth).
Be sure to leave some space between each roll so it has space to expand.
Before baking, I glazed the rolls with egg wash (egg + milk).
Once baked, I left the rolls to cool in the pan for about 5 minutes before I glazed them with melted butter and transferring them onto a wire rack to cool completely.
There you have it! Easy peasy sausage rolls!
Make them, and you will not buy sausage rolls from the shops again, I promise!
- 1 cup plus 2 tablespoons (280ml) warm water
- 1/3 cup (83ml) oil
- 2 tablespoons (about 16g) active dry yeast (or instant yeast)
- 1/4 cups (56.25g) sugar
- 1 1/2 (9g) teaspoons salt
- 1 egg
- 3 1/2 cup (or about 476g) bread flour (seems to work better but all purpose flour will also work)
- 15-17 sausages
- 1 egg + 3 tablespoons milk, beaten
- 50g butter, melted (optional)
- Heat oven to 220C.
- In your mixer bowl combine the water, oil, yeast and sugar and allow it to rest for 15 minutes. Using your dough hook, mix in the salt, egg and flour.
- Knead with hook until well incorporated and dough is soft and smooth. (Just a few minutes.) The dough will be a little sticky. I oiled my hands, kneaded it one to two times, and it became really easy to shape. If your dough is too wet, add a little more flour and knead a few times.
- Form dough into 15-17 balls (60g each). Roll one ball out into a log. Roll dough around a sausage. Pinch to seal.
- Glaze with egg wash. Bake for 10-12 minutes or until golden brown.
- Glaze with melted butter when baked
- To keep rolls soft, wrap with cling film and keep in an air-tight container (I keep the rolls in cling film in my oven.)
- If you keep the rolls in the fridge, warm in the microwave oven for about 20 - 30 seconds to soften.
- 1. Dough is too wet or sticky? Add a little oil and hand knead a couple of times. The dough should become easy to work with. Still too wet? Add a little less water.
- 2. You can use any oil. Maybe not peanut oil. Unless you want a peanut-y bread. Olive oil, Canola oil, Sunflower oil, Grape seed oil... all can be used.
- 3. Personally, I have not had any problems with the bread being too yeasty. If you find it so, change the yeast and try different ones till you find one that you like.
- 4. Conversion of flour from cups to grams: This is a conversion I got online. You may still need to adjust.
- 5. Oven temperature: Every oven is different. You need to understand your oven, so if you have one that tends to be hot, lower the baking temperature, and vice versa.
- 6. I do not recommend that you reduce the yeast quantities because this is a quick bread. You need the yeast to make it work. Similarly, you need the sugar to feed the yeast so it works.
- 7. You can put any filling you like in this bread. It is very versatile.
- 8. You can also glaze with milk (full-fat, low-fat, skim, etc), sprinkle any toppings you like.
- 9. I don't recommend that you rest the dough for more than 10 minutes. From feedback I received, the bread may be less soft.
- 10. You can use 1/2 bread flour, and 1/2 wholemeal flour, or 100% plain flour. The results are the same. You can't use top flour. There isn't enough protein to form gluten.
- 13. The yeast MUST foam. NO FOAM = DEAD YEAST. Throw it out.
- 12. Every environment differs. You may live somewhere humid, or dry, or hot, or cold. If in doubt, check what other bakers recommend that you do for the weather conditions you live in, and experiment! You may need to tweak timings/ baking temperature, etc. Don't give up!