Bakery products

Sausage roll

Sausage roll

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Ingredients for Making Sausage Rolls


  1. Dry granulated yeast 2 teaspoons
  2. Salt 2 teaspoons
  3. Sugar 2 tablespoons
  4. Pasteurized whole milk 200 milliliters
  5. Butter from 50 to 78% fat content 200 grams
  6. Wheat flour 560 grams

Stuffing and other products:

  1. Sausages 16-20 pieces
  2. Chicken egg (room temperature) 1 piece
  3. Pasteurized whole milk (room temperature) 50 milliliters
  4. Vegetable oil 2 tablespoons (for hands and a baking sheet)
  • Main Ingredients Sausage and Sausage, Eggs, Milk, Flour
  • Serving: 20 servings
  • World Cuisine


Deep bowl, Teaspoon, Tablespoon, Stove, Stewpan, Lid, Wooden kitchen spatula, Fine mesh strainer, Plastic food wrap, Kitchen towel - 2 pieces, Deep plate, Non-stick baking sheet - 2 pieces, Baking paper - 2 sheets, Baking paper brush, Oven, Deep bowl, Fork, Paper kitchen towels, Wooden skewer, Cutting board - 2 pieces, Metal grate (from the oven), Plate

Cooking sausage rolls:

Step 1: infuse the yeast.

We will prepare this tender pastry from the non-dull Khrushchev dough. It is not difficult to cook it, the main thing is to have at hand all the products necessary for this. And first of all, let's take yeast! Pour the right amount of dry granular yeast and salt into a deep bowl. Grate the ingredients with a tablespoon for 1 to 2 minutes. After we turn on the stove to the middle level, put the stewpan on it with the necessary amount of whole pasteurized milk and heat it up to 35 - 38 degrees. The dairy product should not be hot so that fingers can be dipped into it and not get burned. Pour the warmed warm milk into a bowl with yeast and sugar. Re-mix the ingredients with a tablespoon, cover the container with a lid and put the bowl in a warm place, for example near a stove or battery. Infuse yeast over 12 to 15 minutes.

Step 2: prepare the flour and butter.

Now, while the yeast is brewing, we will take a moment and prepare the flour and butter. Put in a small stewpan 200 gram of butter, put the container on a stove, turned on a small level, and melt the fat to a liquid consistency, stirring with a wooden kitchen spatula. When the dairy product melts, remove the stewpan from the stove, put it on the countertop and allow the butter to cool to room temperature. After we take a sieve with a fine mesh and sift through it 500 grams of wheat flour in a clean, deep bowl. It is desirable that this ingredient is of the highest grade, if not, the first grade flour is suitable. This step is not avoided, it will help to make the flour drier, friable and relieve it of unwanted contaminants of any kind that could get into the bag with ground wheat grain while packing the flour at the factory.

Step 3: knead and infuse the dough.

After 12 - 15 minutes, pour the cooled butter into a bowl with brewed yeast and pour in the right amount of granulated sugar. Stir the ingredients for 1 to 2 minutes with a tablespoon, allowing the sugar grains to dissolve a little. Then pour the resulting mixture into a bowl with sifted wheat flour, while kneading the dough with a tablespoon. When the spoon ceases to help in the batch, we transfer the almost ready-made semi-finished product to the kitchen table and continue the batch with clean hands. We devote at least 10 to 12 minutes to this process, a well-kneaded dough should be thick, dense, slightly heavy and slightly stick to your hands. We roll the finished dough into a ball, put it back into the bowl in which we started the batch, tighten the container with plastic wrap, cover with a kitchen towel and put in the refrigerator for 12 hours. It is better to knead the dough from evening to night.

Step 4: prepare sausages and a baking sheet.

The next day, we take out a bowl of dough from the refrigerator, remove the film with a towel from the container and put it in a warm place for 1 hour. From sausages, we remove the artificial or natural shell one by one and transfer them to a deep plate. We take 2 non-stick baking sheets and cover them with sheets of baking paper. Then we pour half a tablespoon of vegetable oil on each sheet and distribute it evenly with a baking brush.

Step 5: form the rolls with sausages.

An hour after the dough warmed up and increased in size approximately 1.5 - 2 times grease clean hands 1 tablespoon of vegetable oil. We take in them a flour semi-finished product, we divide it into 16 - 20 servings of equal size, roll them into balls and lay on a countertop, sprinkled with a small layer of flour. The number of pieces depends on the number of sausages. Let the flour portions brew 10 to 15 minutes. After we take 1 ball of dough and roll it into a tourniquet. Now in the other hand we take a sausage and wrap it in a dough with a serpentine. We pinch the ends of the tourniquet with our fingers and place the formed roll on the prepared baking sheet for baking, so that the ends of the tourniquet are at the bottom. In the same way, we form the remaining rolls with sausages, until the ingredients run out and stack them at a small distance from each other, that's enough 2 - 3 centimeters.

Step 6: prepare the rolls for baking.

Put the baking tray with the formed buns in a warm place on 40 - 45 minutes, in order to rise the dough. Preheat the oven to 200 degrees Celsius. About in 40 minutes drive a shell egg into a deep bowl, add to it 50 milliliters of pasteurized whole milk at room temperature and beat the ingredients with a fork until fluffy for 1 to 2 minutes. We take a baking brush washed and dried with paper kitchen towels, dip it in the egg mass and grease the resulting rolls from all sides with the resulting mixture.

Step 7: bake rolls with sausage.

Now we check whether the oven has warmed up to the desired temperature and only after that we send baking trays with rolls into it, placing one on the upper rack and the second on the middle rack. Bake for 20 - 25 minutes. After this time, check the readiness of the test with a wooden skewer. We introduce one of its ends into the flesh of baking and get it. If the wooden stick is wet with slices of baked dough adhering to it, let the buns go to the oven until fully cooked 2 to 3 minutes. If the skewer is dry, remove the trays from the oven one by one, holding them with kitchen towels. Allow the flour products to cool slightly. Then, using a kitchen spatula, we transfer the rolls to a metal grate and cool them to room temperature.

Step 8: serve the bun with sausage.

A bun with sausage is served at room temperature, because hot flour products are harmful to digestion! This delicious pastry does not require any additions, but if you wish, you can savor it with a salad of fresh vegetables or pour a roll of ketchup, mayonnaise, sour cream. It is doubly pleasant to eat such buns with a fresh tea, coffee pot or milk cocoa. Cook and enjoy! Enjoy your meal!

Recipe Tips:

- - At the request of the sausage, you can cut it in length, 2 equal halves, and increase the number of flour balls, instead of 16 - 20 make 32 - 40 pieces and you will get more rolls with sausages, but they will be slightly smaller and not so lush.

- - Before baking, rolls can be sprinkled with poppy seeds, sesame seeds or chopped parmesan cheese.

- - If you do not have baking paper, do not be discouraged, just grease the baking sheets with any fat, sprinkle with a small layer of flour and then proceed according to the recipe.

- - From Khrushchev’s dough, you can cook other equally tasty flour products, such as pizza, buns, Lapti cheesecakes.