I love these rolls, they are so soft even on the next day. I make 18 rolls with this batch of dough and we enjoy them for lunch and breakfast the next day. The dough is made from the champion toast recipe from wu pao chun which is really easy to handle and not sticky at all. Thanks to Sonia for showing how these cute little rolls are done.
Let's look at the recipe:-
Adapted from Sonia's post here
Makes 19 rolls but I only have 18 sausages:P
200g High Protein Flour (Bread flour)
130g milk ( I use cold milk from fridge)
35g sugar - reduced to 15g as I do not like too sweet with savory sausages
3g instant yeast (1/2tsp+1/4tsp)
25g butter, room temperature
Mini cocktail sausages, defrost and pat dry,
sesame seeds for garnish
egg wash (1 egg yolk +1tbsp milk)
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 piece of small dough, use a rolling pin to flatten it, then fold the two ends in (long side). Now it looks like a cigarette. Set aside to rest and continue with the rest of the dough pieces.
5. Take the piece of dough that you first rolled up (by the time you are done with the rest of the pieces, the first dough would be ready for the next step) and shape it into a cone.
6. Use a rolling pin, roll it flat. Place a sausage on the broader end, and roll it up like a croissant. Place sausage rolls on a lined baking sheet. Repeat with the rest of the dough until complete.
Let rolls proof for another 30-45mins.
7. Apply egg wash then sprinkle sesame seeds on top. Bake at a pre-heated oven 170C( fan forced) or 180C (no fan) for 15-20mins or until golden brown.