Monday, March 30, 2015

Breakfast Sausage Rolls

Ingredients

  • 3 cup all purpose flour
  • 1 cup warm milk
  • 2 tbsp milk powder
  • 2 large eggs beaten
  • 3 tbsp sugar
  • 2 tbsp oil
  • 4 tbsp melted butter
  • 2 tsp instant yeast
  • 1 tsp salt
  • Sausages

Method
  • Add yeast to the warm milk and set aside till the yeast is activated. You will see it frothing up which indicates the activation.
  • Sieve the flour, then add milk powder, sugar and salt along with the oil and butter and the egg ( save a bit to use as wash) and mix together. 
  • Add all the milk with the activated yeast and  knead together.
  • Add warm water a little at a time only if required.
  • Knead for a good 8-10 minutes. The more you knead it the softer the buns will be.
  • Apply oil on the dough and cover it and let the dough rise for a couple of hours or till it doubles.
  • Cut the dough into 10 - 20 pieces depending on the size you want your cones (I used a chart paper for the cone and then lined it with aluminium foil).
  •  Roll each piece into threads of a cm thickness and wrap it around the cone leaving a very small gap in between each line. This is to ensure that you leave some space for the dough to rise.
  • Cover with a lint free kitchen towel and let it rise again for one hour in a warm place.
  • Fill in sausages in the gap of cones
  • Brush the egg wash on the dough and sprinkle sesame seeds.
  • Bake in a preheated oven for 18 - 20 mins at 180 degree C.









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