Note: This is an older recipe. We have since changed to a plant-based diet and love it. It’s better for our health, all living and the planet.
These rolls are great for lunches, they freeze well and travel well. I always bake version 1 for our son in college and version 2 for our daughter who takes them with her to work. Both love them, as long as I do not get mixed up with who gets version 1 and who gets 2 ;).
Again, I let my KitchenAid Mixer mix the dough. That appliance is busy in our house, it makes a great dough and is convenient. It can be made by hands, too. It is the same dough recipe as my dinner rolls. And yes, I go by gram using a Kitchen and Food Scale because that way it is perfect every time. I also form the buns the same way by taking about 1/4 of the dough at a time. Then pressing the dough between my thumb and forefinger I form about egg sized buns. The dough will fill two baking sheets. For the sausage rolls they do not have to look perfect.
For version 1 I use a good brand of wiener sausage. A simple hot dog would do, too. But you get what you pay for, so a better one makes a better sausage roll. I always use just half a sausage at a time. I find they bake better and are kind of cute.
For version 2 I use Lyoner sausage, again a bologna does it too, but a good brand Lyoner just tastes better. But, that’s my daughters taste, you might be different. Try it and find your favourite. I simply roll the sausage into the bun as shown in the picture, simple and yummy.
Let the sausage rolls rise till they are about double in size.
Preheat the oven to 400 F, bake for 15 – 20 Minutes
- ½ cup (120ml) butter or oil
- 1 cup (240ml) boiled water
- 1 cup (240ml) milk (cold from the fridge)
- 1 egg
- 1 teaspoon sugar
- 2 teaspoons salt
- 3 teaspoons instant yeast
- 725 grams = 25.57 ounces flour. I like to use freshly ground spelt but you can use any flour.
- In a KitchenAid Stand Mixer whisk the butter and boiled water till the butter melts.
- Than add milk, egg, sugar, salt and yeast, whisk it all together,
- Let rest till the yeast activates (2-5 minutes)
- Add the flour
- Knead the dough for about 5 minutes
- Cover the dough and let it rise till it is about double in size. (ca. 1 hour).
- By pressing the dough between your thumb and forefinger form about egg sized buns. The dough will fill two sheets.
- Roll the sausage into the bun.
- Let the sausage rolls rise till they are about double in size.
- Preheat the oven to 400 F, bake for 18 – 20 Minutes