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