food 4 tots

Sausage rolls

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(My night project with cocktail sausage fresh from the oven)

I always wish that I can make some bread and rolls for my family since we eat them for breakfast almost every day. As we say a wish is still a wish if no action is taken. But when I chanced upon Elinluv’s blog, I was so inspired with her success story in making sausage rolls (originated from dailydelicious). What makes me even keener in trying out this recipe is her creativity in baking 3 different types of buns using the same dough for sausage rolls. Then I started daydreaming….how nice if one day I can bake all these buns like her.

At dinnertime, when my son overheard my conversation with my hubby about making these sausage rolls, he was so excited and kept pestering me to make them on that particular night. He even offered to go straight to bed without his daily routine story-telling session. From this, you can imagine how “wai sek” (greedy) my son is! I was so touched with his eagerness and of course, he won the deal! This meant that I had to complete the project on the night itself by hook or by crook!! From mixing, kneading till baking, it took nearly 3 hours (much of the time was spent waiting for the dough to rise)! It was already passed midnight when the finished “products” were done. I was really thrilled to see the freshly baked sausage rolls coming out from my own oven! Overall, the buns tasted great. Just that they are a little bit dry the next day. Probably the problems lied on my poor kneading skills and placing the baking sheet at a lower rack during baking. Despite of this, my hubby and son finished all the buns within 2 days. It’s certainly worth the time and effort that goes into the “project”. I will definitely give this recipe another go….maybe not another night project…. (When? This is a secret to be kept from my son….. Shhhhh!)

Recipe adapted from DailyDelicious (here and here)
For step-by-step instructions, please refer to this link.

Ingredients:
300g bread flour
5g instant dried yeast
10g sugar
6 g salt
30g unsalted butter (soft)
220-230g 1 egg plus whole milk (I used fresh milk)
8 pieces normal size sausages (I used 8 cocktail sausages and 4 normal sausages)
Egg wash – 1 egg plus 2 tsp water

Methods:

  1. Put ½ portion of the flour and yeast in a bowl, whisk to combine, add sugar and salt and whisk again.
  2. Pour the egg and milk mixture into the bowl. Use a large spoon (or pastry scraper) to mix everything together.
  3. Put the remaining ½ portion of the flour into the bowl and knead briefly to combine all the ingredients.
  4. Take the dough out of the bowl and knead. You will feel the dough become elastic after kneading for about 5 minutes.
  5. Add butter and knead by using the heel of your hands to compress and push the dough away from you, then fold it back over itself. Give the dough a little turn and repeat. Put the weight of your body into the motion and get into a rhythm. Keep folding over and compressing the dough. Knead for 5-10 minutes or until the dough is soft, pliable, smooth and slightly shiny, almost satiny. Or you can also try stretching part of the dough, if it can stretch into a thin sheet without breaking, the dough is well-kneaded.
  6. Put the dough into a lightly buttered bowl and cover with damp cloth. Let the dough rise in a warm place until its size doubles (1 – 1 ½ hour depending on the room temperature).
  7. Take the dough out of the bowl, deflate it by touching lightly.
  8. Cut the dough into 8 pieces, roll into a ball and let them rest for 10 minutes (cover with damp cloth).
  9. Use a rolling pin to roll the dough into an oval shape, then place the sausage in the center. Cut both sides of the dough into 7 strips. Fold the strips alternating the left and right over the sausage.
  10. Place the rolls on the greased baking sheet. Cover the rolls and let it rise until it almost doubles in size. Brush with egg wash. Preheat oven at 200°C. Bake at 200°C for 8 minutes then at 180°C for another 5 minutes or until the rolls turn golden brown.

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(Some called these rolls “pig in a blanket”. But it reminds me of my son when he was a newborn. Dun they resemble those newborn babies sleeping soundly in the feeding room? Hehehe!)

Get Grillin’ with Family Fresh Cooking and Cookin’ Canuck, sponsored by Ile de France Cheese, Rösle, Emile Henry, Rouxbe and ManPans – click on the link HERE.

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50 Comments

  1. Dora says:

    Wa! Really look like those available in the bakeries. Cool! :)

  2. pigpigscorner says:

    wow they look so good! I used to eat this a lot when I was still in school. YummY!

  3. New Kid on the Blog says:

    cute, adorable… and nice! :)

  4. Food For Tots says:

    Dora, Pigpigscorner, NKOTB: Tks for your compliments.

    Pigpigscorner: You are so lucky to have this during school days! I only had bread with butter & sugar. LOL!

  5. Bits of Life 'n' Taste says:

    What a 24 孝 Mummy… your hubby and you son are so lucky!! hehe… Congrats on your success in making bread.

  6. Elinluv says:

    Congrats, you did a good job! Better than mine many times. The next time you baked it try placing them on the centre rack , then the baking time will be less and the bun will not be dry. You must try dailydelicious 's cheese & salami twist… delicious and they remain soft even for the next two days. Keep in air tight container though.

    Link :http://dailydelicious.blogspot.com/2008/09/cheese-and-salami-twists.html

    regards,
    Elin

  7. tigerfish says:

    I love sausage rolls but I can’t bake the bread! Bummer!
    So did you make extra for me ?;p

  8. Pam says:

    Those looks so delicous and cute! My kids would love these and so would my husband and I.

  9. Anonymous says:

    The sausage rolls look so adorable… look so much nicer than the ones sold in bakery!! I like the “folded” part – very neat. Well done!

  10. ck lam says:

    I must say, the photos of the rolls look great. Have you got yourself some new gears?

  11. Food For Tots says:

    Elinluv: Tks a lot for your encouragement and advices! I will definitely try out the cheese n salami twist as strongly recommended by you.

    Tigerfish: Sure, no problem! You are always welcome. ;)

    Pam: Glad all of u luv these rolls.

    Anonymous: Tks for your compliments. There are still far from perfection.

    CK Lam: Tks for your kind comments. No budget for new gear yet. Just trying out with another len. ;)

  12. lisaiscooking says:

    They look so cute. It’s so great when a recipe that takes so much time is so worth it!

  13. Liz says:

    Oh wow, this really sends me back. Love those.

  14. Food For Tots says:

    BOLNT: Your hubby n son are also blessed with a 24 孝 mummy like you.

    lisaiscooking: Tks. I totally agree with you.

    Liz: Tks for your compliment.

  15. Beachlover says:

    I love this PIB!!! your really look like the one sell in bakery!! I’m going to try your recipe soon! thanks for sharing!

  16. Food For Tots says:

    Beachlover: Tks for your compliment. If you bake it, do let me know the outcome. Tks.

  17. Sam says:

    These look delicious, could you please tell me are the sausages cooked before you bake the rolls?

  18. CY says:

    This is such a staple for us when we visit Singapore, we have been to almost every Breadtalk along Orchard Road!

    I’ve bookmarked this recipe to definitely give it a go, though my track record with home made bread/buns is so bad! Thanks so much for sharing!

  19. Food For Tots says:

    Sam: The sausages used for baking are uncooked. After pleating, there will some gaps btw each strips. This will allow heat to penerate into the roll and cook up the sausage. ;)

    CY: Hope your family esp your 2 kids will luv it. ;)

  20. mycookinghut says:

    This is really what I like! I used to buy this a lot when I was a kid!! Have been wanting to try this… thanks for sharing the recipe!! Hopefully to try soon.

    By the way, I love the second photo with the baby pink background – compo is really nice.

  21. Sam says:

    Thank you for getting back to me – you are right my two will love these, my little girl is a sausage monster, she can never get enough ;0)- I will let you know what she thinks

  22. Food For Tots says:

    Mycookinghut: U made me feel so jealous. I only get to eat this occasionally when I was in secondary school. Btw, THANKS A LOT for your compliment. You made my day!

    Sam: Looking forward to hear your success story. ;)

  23. noobcook says:

    wow, they look so, so professional … u’re really good! :D

  24. Kitchen Corner says:

    Hi there,
    If you didn’t drop by my blog, I won’t know you’ve such a wonderful blog. Nice to know you! Thank you!

  25. Food For Tots says:

    Noobcook: Tks for your compliment. I am so so flattered! *U*

    Kitchen Corner: Tks! Welcome to my humble kitchen! All your bakings made me drooling. Will definitely go again to dig out all the “hidden treasures”. ;)

  26. Tastes of Home says:

    wow, these look sooo good and professional! making me hungry, wish I could have one!

  27. Food For Tots says:

    Tastes of Home: Tks! Tks! I am so flattered. (Blushed)*U*.

  28. [eatingclub] vancouver || js says:

    These look great! I’ve been wanting to bake these for some time, but trying to find an “easier” version. Lazy, I guess. :)

  29. Food For Tots says:

    [eatingclub] vancouver: Tks for your compliment! If your “easier” version tastes great, I dun mind to be lazy sometimes. Hehehe!

  30. Rojario says:

    My friend used to make a sausage roll filling made with mashed beans and all sorts of seasoning, onion etc. Yours one look another spectacular and delish! mmmmmm

  31. Reena says:

    Hi,
    First time leaving a note here and I say you’ve got a great blog! I made these too but yours look way better!

    http://blessedhomemaker.blogspot.com/2009/08/sausage-bread.html

  32. Helen Sim says:

    Hi,

    regarding your pizza receipe, can you please clarify this for me quote – “220-230g 1 egg plus whole milk (I used fresh milk)”. What I take it is, if the egg is about 60 grams, then the amount of milk to use would be 160g, right?

  33. Helen Sim says:

    Hi,

    sorry, the earlier email sent regarding the usage of milk is for the sausage rolls.

    My apology once again.

  34. Marla says:

    LOVE these sausage rolls. If you have a moment please stop by to submit this link to the Get Grillin’ event I have going on with Cookin’ Canuck….great prize too :)

  35. Karen says:

    Hihi thks for sharing the recipe. I have tried baking this at home and the bread turns out yummy. Jus a Q, is it normal that the top of the bread is alittle hard? Not rock hard but not as soft as the underside and inside.

    • food-4tots says:

      Karen: Thanks for your kind feedback! I’m not exactly sure what could go wrong based on the info you provided here. But, I think your bread could be either overbaked or too close to the heat source. Just my wild guess. Hope it helps. ;)

  36. […] Food-4Tots via Rasamalaysia + Picture reference from […]

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  38. Lidya says:

    looove ur blog. since i hv 3 toddlers it helps me a lot in preparing their lunch box for school. my question is, why everytime i made bread the bread always have strong yeast smell.. where did i go wrong? thx dear

    • food-4tots says:

      Lidya: Thanks! So nice to have 3 little helpers in your kitchen! You’re so lucky!! Do you mean that this recipe gives you the strong yeast smell? Besides the smell, what is the result of your end product?

  39. […] : I also tried out Food4Tots‘ alternative way to wrap the sausages and love how unique they look. Categories: […]

  40. […] have wanted to make sausage rolls for the longest time. I spotted the sausage rolls recipe on both Food-4Tots and also Christine’s Recipes and added it to my to-bake list…finally, I found the time […]

  41. […] Sausage roll dough recipe adapted from Food-4Tots […]

  42. Lynette Neo says:

    Hi..can i add all the ingredients into the breadmaker and not knead by own hands?
    Thanks.

    • food-4tots says:

      Lynette Neo: Yes, you can but I’m not sure how about the function of a breadmaker. Usually, I will put all the ingredients into my KitchenAid mixer (except for butter) to knead until it is a stretchable dough. Then add in butter and continue to knead until it passes the “window pane” test.

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