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.
Ingredients :
A :
Full cream milk +
2 eggs to make up 474g
B:
765g Bread flour
74 g Fine sugar
7g Salt
6g Instant yeast
C:
74 g Softened butter
Egg wash
Water ( in a bottle mister )
12 big uncooked bratwurst
sausages
Method :
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.
(after fermentation)
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.
(assembly)
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.
(baking)
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.
Verdict :
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.
Ah, I like your dozen and one things :) Your sausage rolls do look so yummy!
ReplyDelete