Making bread rolls can be fun. I saw these mini sausage bread rolls in Sonia's sometimes ago. She twist the famous Champion bread recipe a little to make into the cute and fun to eat mini sausage bread rolls. If you are a newbies in bread baking try this recipe you would regret it. The recipe only call for 200g flour which is easy to mix and knead. The dough it self is easy to handle not too sticky. Just floured your hands with a little flour then you are ready to roll. These bread rolls stay soft and nice even after 2-3 days. Mine wouldn't last for a two days ^_^ Just cool the bread rolls completely on wire rack and keep it in a tupperware container or a zip lock bag. This is how i store my bread all the time. Most most importantly it is so so delicious. Even more delicious then the store bought...hehehe
|Mini sausage bread rolls|
|Only left three for me to take picture ><|
|Would you like to have one?|
Recipe adapted from sonia aka nasi lemak lover
Makes 16 rolls
Method: Straight dough
200g high protein or bread flour
130g cold milk
35g castor sugar
3g instant dry yeast (1/2 tsp + 1/4 tsp)
1/8 tsp salt
25g butter (room temperature)
mini cocktail sausages, defrost and pat dry
some sesame seeds
egg wash (1 yolk + 1 Tbsp milk)
Add all ingredients (cold milk, sugar, salt, yeast and bread flour) expect butter, in a mixing bowl combine and knead well.
Divide the dough into 20g each and roll into a small ball, rise for 10 minutes.
Take a small dough, flatten it with a rolling pin, then close up the first end on your left and close up the other end on your right overlapping the first end. (it will looks like a cigarette.) Let it rise for 10 minutes. Take a dough, use one hand to roll one end to shape like a cone. Flatten the cone with a rolling pin, you can see one end is bigger then the other end. With the bigger end facing you, place a sausage on and start to roll like a swiss roll. Place sausage rolls on a lined baking tray. Repeat the rest till finished. Let it proof for 30-45 minutes.
Apply egg wash and sprinkle sesame seeds on top. Baked in a pre-heated oven at 170C (fan froced) for 15-20 minutes or 180C(no fan) 15-20 minutes.
|Do you find this look like a mummy??|
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