40 Minute Sausage Rolls (Makes 15-17)

40 Minute Sausage Rolls (Makes 15-17)

Ingredients: 
1 cup plus 2 tablespoons (280ml) warm water
1/3 cup (83ml) oil
2 tablespoons (about 16g) active dry yeast (or instant yeast)
1/4 cups (56.25g) sugar
1 1/2 (9g) teaspoons salt
1 egg
3 1/2 cup (or about 476g) bread flour (seems to work better but all purpose flour will also work)
15-17 sausages
1 egg + 3 tablespoons milk, beaten
50g butter, melted (optional)

Method:
1. Heat oven to 220C.
2. In your mixer bowl combine the water, oil, yeast and sugar and allow it to rest for 15 minutes. Using your dough hook, mix in the salt, egg and flour.
3. Knead with hook until well incorporated and dough is soft and smooth. (Just a few minutes.) The dough will be a little sticky. I oiled my hands, kneaded it one to two times, and it became really easy to shape. If your dough is too wet, add a little more flour and knead a few times.
4. Form dough into 15-17 balls (60g each). Roll one ball out into a log. Roll dough around a sausage. Pinch to seal.
5. Glaze with egg wash. Bake for 10-12 minutes or until golden brown.
6. Glaze with melted butter when baked

NOTE:
To keep rolls soft, wrap with cling film and keep in an air-tight container (I keep the rolls in cling film in my oven.)
If you keep the rolls in the fridge, warm in the microwave oven for about 20 - 30 seconds to soften.

TROUBLESHOOTING:
1. Dough is too wet or sticky? Add a little oil and hand knead a couple of times. The dough should become easy to work with. Still too wet? Add a little less water.
2. You can use any oil. Maybe not peanut oil. Unless you want a peanut-y bread. Olive oil, Canola oil, Sunflower oil, Grape seed oil... all can be used.
3. Personally, I have not had any problems with the bread being too yeasty. If you find it so, change the yeast and try different ones till you find one that you like.
4. Conversion of flour from cups to grams: This is a conversion I got online. You may still need to adjust.
5. Oven temperature: Every oven is different. You need to understand your oven, so if you have one that tends to be hot, lower the baking temperature, and vice versa.
6. I do not recommend that you reduce the yeast quantities because this is a quick bread. You need the yeast to make it work. Similarly, you need the sugar to feed the yeast so it works.
7. You can put any filling you like in this bread. It is very versatile.
8. You can also glaze with milk (full-fat, low-fat, skim, etc), sprinkle any toppings you like.
9. I don't recommend that you rest the dough for more than 10 minutes. From feedback I received, the bread may be less soft.
10. You can use 1/2 bread flour, and 1/2 wholemeal flour, or 100% plain flour. The results are the same. You can't use top flour. There isn't enough protein to form gluten.
13. The yeast MUST foam. NO FOAM = DEAD YEAST. Throw it out.

40 Minute Sausage Rolls (Makes 15-17)

Ingredients:1 cup plus 2 tablespoons (280ml) warm water
1/3 cup (83ml) oil
2 tablespoons (about 16g) active dry yeast (or instant yeast)
1/4 cups (56.25g) sugar
1 1/2 (9g) teaspoons salt
1 egg
3 1/2 cup (or about 476g) bread flour (seems to work better but all purpose flour will also work)
15-17 sausages
1 egg + 3 tablespoons milk, beaten
50g butter, melted (optional)

Method:
1. Heat oven to 220C.
2. In your mixer bowl combine the water, oil, yeast and sugar and allow it to rest for 15 minutes. Using your dough hook, mix in the salt, egg and flour.
3. Knead with hook until well incorporated and dough is soft and smooth. (Just a few minutes.) The dough will be a little sticky. I oiled my hands, kneaded it one to two times, and it became really easy to shape. If your dough is too wet, add a little more flour and knead a few times.
4. Form dough into 15-17 balls (60g each). Roll one ball out into a log. Roll dough around a sausage. Pinch to seal.
5. Glaze with egg wash. Bake for 10-12 minutes or until golden brown.
6. Glaze with melted butter when baked

NOTE:
To keep rolls soft, wrap with cling film and keep in an air-tight container (I keep the rolls in cling film in my oven.)
If you keep the rolls in the fridge, warm in the microwave oven for about 20 - 30 seconds to soften.

TROUBLESHOOTING:
1. Dough is too wet or sticky? Add a little oil and hand knead a couple of times. The dough should become easy to work with. Still too wet? Add a little less water.
2. You can use any oil. Maybe not peanut oil. Unless you want a peanut-y bread. Olive oil, Canola oil, Sunflower oil, Grape seed oil... all can be used.
3. Personally, I have not had any problems with the bread being too yeasty. If you find it so, change the yeast and try different ones till you find one that you like.
4. Conversion of flour from cups to grams: This is a conversion I got online. You may still need to adjust.
5. Oven temperature: Every oven is different. You need to understand your oven, so if you have one that tends to be hot, lower the baking temperature, and vice versa.
6. I do not recommend that you reduce the yeast quantities because this is a quick bread. You need the yeast to make it work. Similarly, you need the sugar to feed the yeast so it works.
7. You can put any filling you like in this bread. It is very versatile.
8. You can also glaze with milk (full-fat, low-fat, skim, etc), sprinkle any toppings you like.
9. I don't recommend that you rest the dough for more than 10 minutes. From feedback I received, the bread may be less soft.
10. You can use 1/2 bread flour, and 1/2 wholemeal flour, or 100% plain flour. The results are the same. You can't use top flour. There isn't enough protein to form gluten.
13. The yeast MUST foam. NO FOAM = DEAD YEAST. Throw it out.