Mini Sausage Bread Rolls ~ 迷你香肠面包卷

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

在家常做吐司面包应为方便又快嘛。一堆面团份一到两份后用擀面棍把面团擀平再卷起就可以做第二次发酵了。可是偶尔换换pattern也挺好玩的。今天就来玩玩迷你香肠卷。如果您是个新手那就不要错过来尝试哦！为什么呢？ 1. 食谱分量小 2. 面团不太粘，好处理 3. 做出来的面包好好吃呢！！ 还等什么快快动手吧！！

Only left three for me to take picture ><

Would you like to have one?

你也来尝尝毅力吧！

Mini Sausage Bread Rolls 迷你香肠面包卷
Recipe adapted from sonia aka nasi lemak lover
Makes 16 rolls
Method: Straight dough 

Ingredients:
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)

To Do:
Add all ingredients (cold milk, sugar, salt, yeast and bread flour) expect butter, in a mixing bowl combine and knead well.  

Add in butter and continue to knead the dough till elastic and smooth. Roll round and place in a oiled mixing bowl, side aside to rise to double in size.

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??

**My youngest want to make his own mini sausage bread rolls into a mummy. He added  two sweet corn kernel onto the bread roll. (this picture was taken on Halloween)

This post is linking to Best Recipes for 

Everyone November 2014 Event Fresh from Oven ~ My Bread Story 

Hosted By Fion