Welcome to the softest, fluffiest and most delicious rolls of bread you will EVER eat! These sausage rolls are so insanely good that once you have made and bitten into one of these delightfully tender rolls, you won’t even believe that you made them yourself.
Sausage rolls are one of my favourite foods, even when I was a kid and we would get a box of pastries from the bakery, I would always grab as many sausage rolls as I could. Needless to say that when my baking addiction started, I knew that these rolls would be on the menu early on.
Not meaning to sound smug or anything but I think I have found the most perfect recipe to create these rolls. The first time I made these, my family actually argued over the last roll!
Just take a look at the inside. So soft, airy and fluffy.
The rolls are quite simple to make, once the dough has been kneaded and allowed to rise, just cut and roll around a piece of sausage. Place onto a baking tray, bake, brush with butter and devour.
Let’s talk about this dough for a minute. I used a Japanese milk bread recipe that is known to be so soft and fluffy and keeps that way for a few days, longer than most other milk breads. The reason for this is because the dough has a starter, know as Tangzhong, that is kneaded into it. This is made up of just water and flour but what it does is bring moisture into the roll allowing it to rise well and become extra fluffy.
For those of you who are new to this concept, I urge you all to try this recipe. Trust me on this. It is so delicious and easy to make, the results are very much worth it.
I wanted to show you a picture of the starter (Tangzhong). It’s just as simple as making bechamel, you whisk flour and water together until it forms a thick paste. That’s it! Let it cool then add it to the dough.
This is what it looks like:
Once you’ve made this bread recipe, you will find yourself making it again and again. You can make all shapes of breads with it including a large loaf and round dinner rolls. I’ve done both of these using this recipe as well as hot dog shaped buns.
Simple, extra soft and fluffy and just outright delicious.
Perfect Sausage Rolls
- For the starter (Tangzhong)*
1/3 cup (41gms) flour
1 cup (250 mls) water
- For the dough
2 1/2 cups (312gms) flour
2 teaspoons instant yeast
2 tablespoons sugar
1 teaspoon salt
1/2 cup (125mls) warm milk
3 tablespoons butter
1/2 cup starter/Tangzhong
12 sausages cut in half (or use 12 mini sausages)
Butter for brushing tops
- To make the starter, whisk the flour and water in a small sauce pan. Heat on medium while whisking. As soon as the mixture thickens, and swirl lines appear, remove from heat and allow to cool.
- To make the dough, in a large bowl, add milk and yeast with 1 tablespoon of sugar and leave to rest until bubbly.
- Whisk in the rest of the sugar, egg and butter. Add in 1/2 cup of the starter/tangzhong. (Cover and store remaining Tangzhong in the fridge).
- Combine flour and salt and add to wet mix until a soft and sticky dough forms. If dough is too sticky, add more flour but take care not to add alot because dough needs to be sticky.
- Place dough in an oiled bowl, cover and rise for 2 hours until doubled in size. Once risen, punch down and divide dough into 2 balls. Take each ball and roll into a square, not too thin. Cut square into 12 smaller squares. Place a piece of partly cooked sausage (I microwaved for a bit to cook half way) onto the edge of one small square and roll dough around it. Brush sides with some egg or milk to secure.
- Continue with the rest of the dough and sausages. Cover rolls and rise for 45 minutes to 1 hour.
- Brush rolls with butter before baking. Bake in a preheated oven 180C oven for about 10 – 15 minutes until cooked through. Broil tops if needed and brush with butter once out of oven.
- *This starter/Tangzhong recipe makes almost just under 1 cup of paste. The rolls recipe calls for 1/2 cup so keep the remaining tangzhong for using in other recipes, add it to other doughs it works a treat.