This post may contain affiliate links. Please read my privacy policy.
Sausage rolls are a classic treat, with soft, fluffy bread wrapped around tasty sausage filling. Whether you’re hosting a party, packing for a picnic, or just need a quick bite, these rolls are even better with my simple homemade sausage rolls dough recipe — super easy to make and always a hit!
Best Homemade Sausage Rolls Recipe
I’ve been wanting to make homemade sausage rolls for the longest time, and I’m excited to share this recipe with you! These delicious pastry rolls are filled with juicy sausage and wrapped in cotton-soft, fluffy bread that tastes just like the best Asian bakeries. It’s the perfect combination of savory goodness that will leave your taste buds wanting more!
My recipe for easy sausage rolls is simple to whip up using just a few basic ingredients like bread flour, active dry yeast, and butter. With a bit of kneading and rising, you’ll have perfectly fluffy rolls that are golden brown and oh-so-satisfying. Whether you’re serving them at a party or enjoying them as a quick snack, these homemade sausage rolls are sure to impress!
Why You’ll Love This Recipe
- Taste of the best bakeries. They taste just like the amazing rolls you find in top-notch Asian bakeries, giving you the chance to enjoy that experience right in your own kitchen.
- Easy ingredients. With just a few simple ingredients like bread flour, active dry yeast, and butter, this savory rolls recipe is perfect for beginners. It’s so foolproof that anyone can whip these up without breaking a sweat!
- Quick and easy. The entire process is straightforward, allowing you to enjoy freshly baked rolls without spending hours in the kitchen.
- Convenience. You can make a batch ahead of time, freeze them, and pop them in the oven whenever you need a quick meal or snack.
Sausage Rolls Ingredients
- Bread flour or all-purpose flour – Bread flour is a bit heartier, making your rolls fluffier, but all-purpose flour works just fine for a softer bite.
- Instant dried yeast – Creates those lovely air pockets that make these rolls nice and fluffy.
- Unsalted butter – Adds a rich, buttery flavor to your dough.
- Egg – Helps hold everything together, adds moisture, and gives the rolls a lovely golden color when they bake.
- Whole milk – Brings extra moisture and richness to the dough, helps activate the yeast, and enhances the flavor of the rolls.
- Sausages – The best part! They’re the savory filling that makes these rolls hearty and satisfying, giving you that delicious, savory punch you crave.
See the recipe card for full information on ingredients.
How To Make Sausage Rolls
Step 1: 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. The dough will 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.
Step 2: 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).
Step 3: 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.
Step 4: Use a rolling pin to roll the dough into long cylinders, about 40 cm (16”) in length (depends on the length of the sausage). Roll to enclose the sausage, with the end of the dough facing down. For the wrapping, you can check Christine’s Recipe to see the easy step-by-step picture guide.
Step 5: 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 milk. Preheat the oven to 200°C (400°F) and bake for about 10-12 minutes or until the rolls turn light brown. You may cover the rolls with aluminum foil to prevent browning.
Helpful Tips For Home Bakers
- Let the dough rise in a warm spot until it doubles in size. Patience is key for light and airy rolls.
- Use eggs and butter that have been sitting out for a bit. This makes it easier for everything to mix together.
- Keep the sausages in the fridge until you’re ready to wrap them. This makes handling them easier and helps the rolls hold their shape.
- Brush the tops of your rolls with milk before baking for that gorgeous golden-brown finish.
Frequently Asked Questions
Definitely! Feel free to get creative by adding shredded cheese to the filling for extra flavor. You can also add the shredded cheese on top of the rolls before baking.
Yes! Simply roll out smaller portions of dough and use smaller sausages or cut larger sausages in half. They make great bite-sized snacks!
You can keep baked sausage rolls in an airtight container in the fridge for up to 3 days. If you want to store them for a longer time, you can assemble the sausage rolls and freeze them on a baking sheet. Once they’re frozen, transfer them to a freezer bag. When you’re ready to enjoy them, just bake them straight from the freezer, adding a few extra minutes to the cooking time.
To reheat, place them in an oven preheated to 350°F (176°C) for about 5 minutes or until heated. This helps maintain their fluffy texture and ensures they’re heated through.
Each roll is 475 calories.
Other Recipes You Might Like
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Sausage Rolls
Ingredients
- 300 g (10½ oz) bread flour , or all-purpose flour
- 5 g (⅙ oz) active dry yeast , or instant yeast
- 10 g (¼ oz) sugar
- 6 g (¼ oz) salt
- 30 g (1 oz) unsalted butter, room temperature
- 1 egg
- 8 oz (230g) whole milk
- 8 pieces sausages
- milk, for brushing
Instructions
- 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. The dough will 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.
- 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 40 cm (16”) in length (depends on the length of the sausage). Roll to enclose the sausage, with the end of the dough facing down. For the wrapping, you can check Christine’s Recipe to see the easy step-by-step picture guide.
- 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 milk. Preheat the oven to 200°C (400°F) and bake for about 10-12 minutes or until the rolls turn light brown. You may cover the rolls with aluminum foil to prevent browning.
Notes
- Let the dough rise in a warm spot until it doubles in size. Patience is key for light and airy rolls.
- Use eggs and butter that have been sitting out for a bit. This makes it easier for everything to mix together.
- Keep the sausages in the fridge until you’re ready to wrap them. This makes handling them easier and helps the rolls hold their shape.
- Brush the tops of your rolls with milk before baking for that gorgeous golden-brown finish.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can you make the dough the night before?
Yes you can but thaw before using but it’s best to make everything the same day!
I don’t have a scale.
can it be measured in teaspoons?
No advisable.
Hi, can I use white spelt flour instead of multi-purpose flour? Also is it normal for the dough to be very sticky?
I don’t know about spelt flour, never use it.
Loved it! For the first time, my bread was spongy and springy!
Please tell me which is the best for bread: bread flour, maida or whole wheat, or half wheat, half maida? Can all purpose flour be substituted with maida?
You can use bread flour or all purpose flour.
These are absolutely delicious. I proofed the yeast in the milk with 1 Tbs of the sugar first since I know salt will kill the yeast.
Is whole milk same as fresh milk?
It’s not, but it’s fine.
Hi, I rolled the dough flat by mistake before wrapping the sausage. The bread came out more puff pastry like and is not soft. Is it because I rolled it flat instead of cylinder like?
Please follow the instructions. The recipe works very well.
Is this the same thing as the hot dog buns from the Chinese bakery? If so, how can I make the top more glossy like the buns from the bakery?
Yes. Just brush with butter.
Hurray!!! They came out beautifully soft and tasty!! I used all-purpose flour Instead of bread flour. Thanks Bee for this recipe ?
Hi Anita, that’s awesome. I am so happy you had success. Please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
Success! They came out beautifully!! I used all-purpose flour and it had a distinct bread flavor and came out soft and airy! The dough didn’t even have to be too stretchy. Thank you for this recipe ?❤
Yay, so awesome, so glad you had success with these sausage rolls.