Sausage rolls
Overview
I was cleaning out the refrigerator a few days ago and found out that I had bought sausages before, but I had kept them frozen and forgotten them. I was afraid that I would forget them again after a long time, so I quickly made bread and consumed them~~ Ingredients: 250g high-gluten flour, 55g egg liquid, 50g fine sugar, 3g salt, 3g yeast, 112g milk, 25g butter, 5 sausages
Tags
Ingredients
Steps
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Pour all the main dough ingredients except butter into the bread bucket, then put the bucket into the bread machine and fix it, start the "dough" program, which includes two stages of kneading + fermentation. The default duration is 1:40
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minutes after the program starts, add softened butter at room temperature
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After kneading the dough, the program automatically enters the fermentation stage
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Wait for the program to end and fermentation to be completed
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Take out the fermented dough and knead it evenly to deflate the air
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Divide into 5 parts
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Roll into balls and let rest for 15 minutes
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Take a piece of relaxed dough and roll it into an oval shape
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After turning it over, thin the long bottom edge
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Place a sausage on top
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Roll up from top to bottom and pinch to seal
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Use clean scissors to cut the shaped dough into even pieces, being careful not to cut off the bottom dough
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Then roll the dough up, tie a single knot where the two ends meet and tuck one end into the center of the dough
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Do the same with other doughs in turn, place them on a baking sheet and place them in a warm and moist place for final fermentation
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Leave to ferment until about 1.5 times in size
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Place the baking sheet into the middle rack of the preheated oven and bake at 180 degrees for about 18 minutes
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Immediately after taking out the oven, brush a layer of melted butter on the surface (outside the recipe amount)
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After cooling, seal and store
