Sausage Rolls Recipe

I always think that breadmaking is a good way to relieve stress. I rem how I was really excited about breadmaking during NIE days. haha.. and my bread turns out to be ‘hard like rock’ I believe I blogged about this before ( under the fakedevil domain – I wonder if BH keeps the old entries?) Anyhow, kneading by hand is a good exercise – I perspire buckets in SG .. Thank God of the cold weather here… haha.. I perspired but not in buckets! hehe…

I am truely happy with the results of yesterday’s bakes… I kinda know it will turn out well… the texture, the smell – It was all correct! Near perfection if u ask me. And yes, I won’t do anything if I know I can’t perfect it. haha… That’s y I kinda miss Jo’s company ( she’s feeling under the weather) while baking , she’s a experimental baker.

So because Jo wasn’t with me… I got BH to send me to her place to pass her the bread. I know she will appreciate trying my bakes more than BH.. grrr… oh yes.. I got a earful from BH about the traffic… maybe we shld just buy a house and live near them! haha..

Ok.. here’s the recipe… FYI, bread is still soft & tasty the next morning! and BH commented that ‘It taste like it’s from the bakery!’ 🙂

Sausage Rolls Recipe [modified with my personal baking notes]

Source: Food-4Tots via Rasamalaysia + Picture reference from Dailydelicious

Ingredients:

300g bread flour
5g instant dried yeast ( I used Fleischmann’s Rapidrise highly active yeast)
10g sugar
6 g salt
30g unsalted butter, room temperature
1 egg plus whole milk, about 220-230g
8 pieces sausages
1 egg white + 2 teaspoons water, for egg wash

Method:
1.Put flour and yeast in a bowl and combine. Add the sugar and salt and mix well.

2.Heat milk to about 130 F.(Use kitchen thermometer to measure)

3.Break egg in bowl then pour milk until it is around 220-230gm.

4. Pour milk+egg mixture into the flour mixture bowl. Use a large spoon (or pastry scraper) to mix everything together.

5.Knead briefly to put everything together. (It will look v messy at this point – Stay calm and carry on)

6. Take the dough out of the bowl and knead. You will feel the dough become elastic after kneading for about 5 minutes.( I took about 10 mins)

7.Add the butter and knead the dough for 5-10 minutes or until the dough is soft, pliable, smooth and slightly shiny, almost satiny. You can also try stretching part of the dough, if it stretches into a thin sheet without breaking, the dough is ready.( I took 1 hr!!! It was tiring)

8.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).

9.Take the dough out of the bowl, deflate it by touching lightly.

10.Cut the dough into 8 pieces, roll into a ball, cover with a damp cloth and let them rest for 10 minutes.

11.Use a rolling pin to roll the dough into long cylinders, about 40cm in length (depends on the length of the sausage). Roll to enclose the sausage, with the end of the dough facing down.

12.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 egg wash. Preheat the oven to 200°C and bake for about 10-12 minutes or until the rolls turn light brown.

Note:
*I place my dough in the oven ( Not on) to proof

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