|Sausage rolls with onion soup|
From flour to finished product, these rolls took less than half an afternoon to make. What I like about this recipe is that I get to do a dozen and one things while waiting, even if the shiny, soft rolls look like they take forever to make.
I am not going to let it be known that the dozen and one things were a couple of episodes of K-drama and a tea break in between.
Makes 12 rolls.
Full cream milk + 2 eggs to make up 474g
765g Bread flour
74 g Fine sugar
6g Instant yeast
74 g Softened butter
Water ( in a bottle mister )
12 big uncooked bratwurst sausages
In bowl A, light combined 2 eggs and milk to make up 474g. Set aside.
In a large mixing bowl, combine flour, sugar, salt and yeast.
Add liquid from bowl A. Mix until dough forms clumps.
Add butter. Knead for 15 minutes unless dough comes together and gluten forms.
Leave to ferment, covered, in a warm place.
When dough doubles in bulk , transfer to a floured worktop.
Fold the risen dough to a tight roll.
Make out 12 portions. Rest 5 minutes.
Roll out each portion into a long rope.
Wrap the dough around the sausage. Tuck the ends of the dough to prevent it from unraveling.
Leave the bun to rise a second time on a greased tray, covered, for 60 minutes.
Preheat the oven to 240 C with a raised rack. Place a shallow bowl of water under the rack.
Just before baking, eggwash the buns. Mist over them.
Mist the hot oven to create steam.
Put in the buns and bake at 190 C for 18 minutes.
Cool well before eating.
Allow sufficient time to rest and the baked roll is soft and moist with the juice of the sausage. Leftovers were foiled and baked at 180C for about 20minutes ( cold oven ).
The 3 of us polished off 6 rolls and finished off the rest the next day.