Hey everyone, it’s Louise, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, wiener sausage bread rolls using homemade bread starter. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Wiener Sausage Bread Rolls Using Homemade Bread Starter is one of the most popular of recent trending meals in the world. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions every day. Wiener Sausage Bread Rolls Using Homemade Bread Starter is something which I have loved my whole life. They are nice and they look wonderful.
This sausage bread can be made in bulk because it freezes so well. If you choose to freeze them, be sure to let When making bread, always use bowls that are large enough to accommodate the size of the dough when it Sausage bread rolls - These are light and soft bread stuffed with sausage meat. Sausage bread rolls are easy to make and delicious.
To get started with this particular recipe, we have to prepare a few components. You can cook wiener sausage bread rolls using homemade bread starter using 11 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Wiener Sausage Bread Rolls Using Homemade Bread Starter:
- Get 200 grams Bread (strong) flour
- Get 80 grams Bread starter (natural leaven)
- Get 15 grams Sugar
- Take 3 grams Salt
- Make ready 20 grams Butter
- Get 120 ml Milk
- Take 6 Wiener sausages
- Prepare 1 Mayonnaise
- Prepare 1 Ketchup
- Make ready 1 Parsley (optional)
- Make ready 1 Egg (to glaze the rolls)
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Steps to make Wiener Sausage Bread Rolls Using Homemade Bread Starter:
- Mix the bread flour, salt and sugar together, then add the starter and milk, then knead it in all in a bread machine. Add the butter half way through.
- Once the dough has finished kneading, form into a ball and transfer to a bowl. Cover it with plastic wrap to leave it for its first rising.
- Once it has risen to twice its original size it's good! Check the dough with a finger by poking a hole in it. If the hole remains, the dough is ready.
- Roll the dough into 6 balls. Each ball should be about 73 g. Cover the balls with a tightly wrung out cloth and let them rest for 30 minutes.
- You can loop the dough in a ring like this, or you can make it into a round shape, or you can wrap the dough around the sausages!
- Place the wiener sausage on the rolls, and leave them to undergo their second rising. A little before they have finished rising, start preheating the oven to 230-250℃.
- When the rolls have doubled in volume, brush the tops with beaten egg. Squeeze on some mayonnaise and ketchup.
- Bake the rolls for 13-15 minutes at 210℃. Sprinkle them with parsley, if you like.
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