Sausage Roll is one my daughter loves and while we were abroad it was one of her regular picks from the local bakery. However, with my red meat allergy could not try it and so this chicken sausage version for both of us. The sausage rolls on the Nasilemaklover blog looked so good that I decided to give it a try for the third day of the Blogging Marathon with the theme Shaped Yeasted Breads.
Source :Nasilemaklover
Ingredients for the Sausage Roll Dough:
200 gms maida/all purpose flour
130 gm Milk
3gm active dry yeast(1/2 tsp+1/4 tsp)
25 gms Butter
35 gms sugar
1 pinch salt
Sausages - I cut the regular sausages into two(you can use the mini sausages instead)
Method for making the Sausage Rolls
1-Mix all the ingredients except butter to form a dough. Now add in the butter and knead to form a soft pliable dough. Divide into small balls.
2- Take one ball and roll out into a circular disk, now fold in two opposite ends and roll out lengthwise to form a broader top and let it taper down to a narrower end. Now keep the sausage at the broader end and start rolling towards the other end. Roll completely. Repeat with the other balls.
3- Give the sausage rolls an egg wash and place on a pre-greased baking dish. Bake for 15 minutes at 180 deg C and for another 2-3 minutes at 220 deg C. Serve hot.
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3 comments:
Nice looking roll. I am sure it tasted great.
Cute looking sausage rolls.
These look simple and lovely for an evening snack or a starter!
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