These days I had one of those crazy pregnant urges to eat. sausage roll and off I went to the kitchen. Guys, it was so good! I did the massa in the bread maker and I will explain again that it just kneads and lets the dough rise, and this cycle lasts 1 hour. So to make it without a machine, just repeat what it does: mix the ingredients below and knead for about 15 minutes (I know it’s never-ending fatigue). Then let it grow until it doubles in size. Always in a stuffy place, like inside the oven or microwave turned off. I still like to cover the dough container with plastic wrap so it doesn’t dry out while it rises.
Dough ingredients (I put them in the machine in the order below):
1/2 cup (tea) of warm milk;
1 small egg;
2 tablespoons of oil;
1 and 1/2 tablespoons of sugar;
1/2 tablespoon of salt;
2 cups (tea) of wheat flour;
5g (which is equivalent to 1/2 packet) of instant dry yeast.
I used 6 units of Vienna sausage that I cooked for 1 minute in boiling water and left to cool to use in the recipe. It’s longer than the regular one, so if you want to use the regular one, I imagine you’ll use 8 to 10 for that amount of dough.
When the dough has risen, I remove pieces of it, stretch it with a rolling pin, cut rectangles and wrap the sausage, taking care to close the dough well at the seam. Cut into 4 parts. But you can make the rolls any size you want.
I place the rolls in the pan with the seam side down (if yours is made of aluminum, it’s a good idea to grease and flour them), pickle the egg yolk and place it in the oven heated to 180ºC. In my oven it took 25 minutes for them to look this beautiful!
*Yields 24 units.
