Homemade Sausage Rolls. So soft, so yummy, and wrapped with your favorite sausage. Get the recipe now
300g bread flour
5g instant dried yeast
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
- 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. You will feel the dough 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. You can also try stretching part of the dough, if it stretches into a thin sheet without breaking, the dough is ready.
- 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 40cm in length (depends on the length of the sausage). Roll to enclose the sausage, with the end of the dough facing down.
- 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.
I have wanted to make sausage rolls for the longest time. I spotted the sausage rolls recipe on both Food-4Tots and also Christine’s Recipes and added it to my to-bake list…finally, I found the time to bake these goodies.
This sausage roll is probably more Asian than western baking. If I am not mistaken, it’s probably a Cantonese creation. If you go to dim sum restaurants or Chinese bakery shops, you will most likely find them, though I have also seen them at Japanese bakery shops. In any case, sausage rolls are quite a treat as I love sausages.
I followed the recipe on Food-4Tots but for the wrapping, I chose the easier method on Christine’s Recipe (please click on the link to see the step-by-step picture guide). The end result was these cute and gorgeous looking sausage rolls that I just couldn’t stop eating.
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