Friday, July 4, 2014

Mini Sausage Bread Rolls 迷你香肠面包卷

The other day I saw my sister bought some mini sausage bread rolls  from a nearby bakery shop. She told me this sausage bread roll was good but it cost RM 1 for a mini roll. I told her next time I will make for her. I love the texture of Champion toast recipe, so I use this recipe to twist it into basic sweet bread. As per what I expected, these rolls still stayed soft even kept till the next day. Furthermore this bread dough is easy to handle and it is a straight dough method..



 
 
It was fun to roll these mini bread rolls, because they look so cute !!
 
 
Recently I found out those bread recipe without adding egg, the texture always stayed soft for few days..
 



Mini Sausage Bread Rolls 迷你香肠面包卷
*makes 19 rolls 

200g High Protein Flour or Bread flour
130g milk ( I use cold milk from fridge)
35g sugar
3g instant yeast (1/2tsp+1/4tsp)
1/8tsp salt
25g butter, room temperature 


Mini cocktail sausages, defrost and pat dry, sesame seeds, egg wash (1 egg yolk +1tbsp milk)

Method

  1. Mix all ingredients except butter in a mixing bowl, combine and knead till smooth.
  2. Add in butter, continue to knead till elastic and smooth dough. Keep aside to rise till double in size.
  3. Divide the dough into 20g each and roll into small balls, rest for 10mins.
  4. Take a small dough, use a rolling pin to flatten it, then close two ends and look like a cigarette then keep aside to rest for 10mins. Take a dough, use hand to roll one end to shape it like a cone. Use a rolling pin, roll it flat. Place a sausage at the bigger end, and start to roll like a swiss roll. Place sausage rolls on a lined baking sheet. Repeat the rest till finished. Let it to proof for another 30-45mins.
  5. Apply egg wash then sprinkle sesame seeds on top. Bake at a pre-heated oven 170C( fan forced) for 15-20mins or 180C (no fan) for 15-20mins.

Recipe by Sonia a.k.a Nasi Lemak Lover

52 comments:

Gloria said...

Your bakes are just amazing Sonia..these buns look too tempting..

Aunty Young(安迪漾) said...

Supercute!
朝可爱的!

Somewhere in Singapore said...

Come to grab one for breakfast tomorrow

Veronica Ng said...

Just cute! I can eat a few of your yummy mini sausage rolls.

DG said...

Love it, just can't wait to try it at home. Thanks for the inspiration :)

Phong Hong said...

So cute leh!

joceline lyn said...

这么多个,就请我吃两个吧!嘻嘻嘻

Andre said...

The dough looks so perfectly elastic and soft. I'm so jealous that you can achieve that!

Mel said...

Mini is always cute.

Li Shuan said...

香肠卷也是其中常会出现在我家的面包。喜欢

鲸鱼蓝蓝蓝 said...

圆滚滚的,超级可爱哟:)

小食代 said...

My sister might need few more bite for perfect satisfaction. hehe
Make me want to make this!

Angie Schneider said...

So cute! I can eat a few of them at one go.

Ann Low said...

Cute... wish I can grab two for morning breakfast :D

Aimeng Gan said...

Your mini sausage buns r so cute! Thanks for sharing d recipe!

Lite Home Bake said...

Very nice work, they look neat and cute!

Victoria Bakes said...

These mini buns... I can pop'em one after another... かわいいですよ!

Kimmy said...

Lovely buns, wish I can get a bite right away.

Sokehah Cheah said...

They do look so cute, these mini rolls and the recipe looks simple to follow too. Thanks for sharing!

Jeannie Tay said...

That looks yummy, so cute! Children will like it!

ICook4Fun said...

Oh these sausage rolls look so cute and dainty

The Bakeanista said...

Super cute and yummy!! I just made some this morning. :) I was wondering how long could they keep for?

婉婉下午茶 Wan Wan said...

Sonia,你的面包好漂亮,圆鼓鼓的,好想吃哦!

Jess Bakericious said...

this is the bun that my gal love to it, looks so nice.

Anne Regalado said...

Ohhhhhh those mini rolls are too cute to eat , Sonia :D Pretty delicious , too ! Will revisit this out again if I'm not too lazy to bake something hee hee !

Anne Regalado said...
This comment has been removed by the author.
gwenchew said...

Hi Sonia.
I tried the recipe. It's so soft n yummy. But when I try to replace with some whole meal flour. The texture did change. Is it that I can't follow the exact recipe if I were to do whole meal roll?! Thanks. I love seeing ur posts. I hav tried few of the recipes. They r just marvelous. ;)

Regards,
Gwen

Small Kucing said...

thank you thank you...now i know how to twist the bread

Anonymous said...

Thank you so much for sharing this recipe. My son just ate 4 in a go. Your ingredient is so accurate to the T that I do not even need to add any flour during hand kneading. Thanks again.

Anonymous said...

Hi Sonia,

Your photo speaks a thousand words and has really get me into trying.

However the bread did not stick to the susage and creating a big pocket which looked unattractive. Appreciate if there is any solution to rectify it?

Tks - Weng

Sonia ~ Nasi Lemak Lover said...

Weng, next time roll the bread dough tightly with the sausage.

Anonymous said...

Tks Sonia, will try again! -Weng

Anonymous said...

Hi Sonia, I am baking the buns now. The dough is really easy to handle. Thanks for sharing this great recipe.

MyBakingHub

Anonymous said...

Hi Sonia, how long does it take to rise to double size? I used dry baker's yeast. Is it alright?

Mindy said...

Hi Sonia,

Can I use yogurt to replace some milk to make up the liquid quantity? Thanks

Mindy

Anonymous said...

Hi Sonia,

I just followed your recipe and the bread turns out great.. Besides sausages, I put chicken floss as well ..Thanks for sharing ..:) You are GREAT !!

jenny said...

Hi Sonia,
I tried this recipe last night and I encountered 2 problems. 1st, the dough was not rising after an hour. I never used a cold milk recipe and would the cold liquid slow down the yeast activity? How long do you normally rest your dough? secondly, I think I had over kneaded the dough as the bread turns out to be sticky. After all, the bread still tasty just chewiness:)
thanks for sharing

Regards,
Jenny

Sonia ~ Nasi Lemak Lover said...

Jenny,
yes, the cold milk slightly slow down yeast activity but resulted more fragrance bread, you have to proof the dough in warm temperature. Usually it take me about 1 hour to proof.

Lim Liek Hwa said...

Dear Sonia,

May I know how to half the recipe?

Thank you very much.

Regards,
Lim

Sonia ~ Nasi Lemak Lover said...

Lim, just divide by two for all ingredients, personally i would advise you to make full recipe as this is quite addictive ^_^

Anonymous said...

Hi there I recently stumbled onto your blog and tried a couple of recipes (bak Kwa and champion toast) which both turned out so good! Thank you so much!! Reminded me of my childhood :) today I tried the mini sausage bread but after adding the butter the dough became very soft and almost like a thick batter. I tried adding more flour as I went (using dough hook), adding a bit at a time but in the end I feel like I added quite a bit. It's sort of come together now though not in a nice ball though it is shiny and smooth. Do you know what I might have done wrong? I hope it turns out as I loved these mini sausage breads from when I was young! Could I just use the champion toast dough to make these as I had success with that dough? Thanks heaps :) Angeline

Sonia ~ Nasi Lemak Lover said...

Angeline, maybe you have wrongly weight an ingredient? I am not sure, so far this dough is easy to handle. If you have confident with champion toast, you can use it but you have to increase sugar amount.

Anonymous said...

Hey! I've just tried out this mini sausage buns. It turns out really crispy instead of fluffy. What did i go wrong? �� -cia

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Jennifer Goh said...

Hi Sonia,

Can I use cling wrap to gv the dough warm environment also to speed up the time to rise?

Jennifer Goh said...
This comment has been removed by the author.
Sonia ~ Nasi Lemak Lover said...

Jennifer, yes you can

Unknown said...

Thanks for this recipe. Made this a couple of times already. Each time I need to double the batch coz it taste so good! I filled it up with chocolate chips, kaya besides sausages. My boy loves it!

Susan Waigwa said...

Thanks for the tips. I run a small eatery and I tried this today for my family just to test before baking for the shop. They came out fabulous fluffy and yummy just like in your pictures. I will make them for the shop tomorrow evening

Jerlyn Koh said...

How do I change it to use a bread maker for kneading?

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