Mummified sausages! Baked Sausage Rolls
A church friend of mine hosted a brunch + baking party today. We were all to bring our favorite brunch items, have brunch together and then have a baking frenzy of different baked goods after brunch. So a few days ago I thought about what to bring over for brunch. I had previously been perusing Rasa Malaysia’s red bean buns and sausage rolls and thought I might just try both!
However, the red bean buns didn’t turn out so well due to the fact that I didn’t put enough red bean paste in each bun and I over-baked them. Instead of soft-yummy red bean buns, I ended up with slightly crunchy/hard buns with very little red bean in them. To eat them, I’d have to slather more red bean paste on top of the bun to eat it with any satisfaction! :P Definitely not worthy enough for anyone else to eat if I can’t eat them myself without making any adjustments.
Oh well, on to sausage rolls. I had used the same dough as the red bean bun to wrap the sausages. At least this time I knew not to over-bake them. They turned out pretty well actually but then I forgot to brush the egg wash on them before baking! Grrrrrrrr.. The rolls came out rather white and pasty. I tested them anyhow, the bread texture was soft and slightly sweet and the whole roll with the sausage — yummy! I mean anything with sausage is bound to be tasty. Anyhow, since I forgot to brush the egg wash on them, I decided to drizzle some spicy mayo on it to add a tinge of spice and sprinkled some dried parsley–really more for aesthetic purposes. It worked out well and off they were packed for the brunch!
I left early since my daughter needed her afternoon nap and my husband had to work in the afternoon. I couldn’t stay for the baking party but before I left, I checked on the rolls and there were 2 left, and people were still eating. I’ll just assume that people liked them and since majority of them were asian, culture norm refused for them to finish the last 2 rolls out of courtesy. Hah! wishful thinking? :P
sources: Food4tots; RasaMalaysia; Daily Delicious
Makes: about 20 rolls <View/print recipe only>
Sweet Bun Dough
- 400g bread flour
- 100g all purpose flour
- 2 tbs milk powder
- 60g sugar
- 1/2 tsp salt
- 3 tsp yeast
Overnight sponge dough
- 100g high protein flour
- 60g water
- 1/4 tsp yeast
Mix all ingredients above and knead into dough. Proof dough for 30min (cover and let rise) and refrigerate for at least 8 hours or overnight.
- 180g (1cup) water
- 2 eggs
- 80g butter
- Spicy mayonnaise (optional)
- Dried parsley flakes (optional)
- 1 egg yoke + 1 tbs water
Making the Dough
- Mix the sweet bun dough ingredients well and then add the overnight sponge dough. Gradually add in water and eggs. Knead until dough forms. (Or put in a stand mixer and use a dough hook to knead until dough forms)
- Add butter and knead until dough becomes elastic. Let proof for 40 minutes.
Assembly (pictorial instructions here by DailyDelicious)
- Divide Dough into 50g each.
- Roll out each segment into an oval shape and place sausage in the middle. [To gauge how big the dough should be rolled out, the height of it should be the same as the sausage and its ‘wings’ on either side of the sausage should be long enough to wrap past and over the sausage by 2 cm or so].
- Make 3 horizontal cuts on each dough wing and wrap each strip over the sausage alternating each side.
- Place rolls on baking sheet 1.5 in apart. Cover and let rise for 40 min or until they double in size.
- Preheat convection oven to 325F. For regular oven, heat to 350F.
- Brush egg wash on rolls.
- Drizzle spicy mayo and sprinkle parsley flakes on rolls.
- Bake for 15 min in convection oven; 20 min in regular oven.