Well this is courtesy of my boy’s handmade sausage roll. He recalls his younger days of how he learnt some techniques from our baker and was enthusiastic about doing it himself today. So I helped by making the dough and he does the rolling up of the sausage and patterns. This is a long process because of proofing. It is not pretty in picture but tell you what, it is yummy!

Ingredients( Sweet dough bread )

• 500g bread flour or high protein flour
• 1 1/2 tsp instant yeast
• 100g castor sugar,
• 1 tsp salt
• 270ml water
• 50gm soften butter

Filling

• 20 chicken sausages

Glazing

• 1 egg, mixed with 1/8 tsp salt, lightly beaten

Method

1 Get ready all the ingredients.

2 Put bread flour, yeast, sugar, salt into a mixing bowl and mix well. Slowly pour in water.

3 Use slow speed to knead the dough till gluten is formed( can pull into  very thin sheet(skin) without tearing).

4 Remove dough from mixing bowl, shape into a smooth ball and put into a greased bowl. Cover with wet cloth.

5 Leave aside to proof till double in bulk.

6 To test, press with finger. The depression should rise up and back to shape.

7 Then punch down and knead again till smooth.

8 Leave aside to rest for 15 minutes.

9 The dough is now ready to be shaped.

10 Divide into 20 equal portions and form into rounds. Rest for 10 minutes.

11 Shape each round into a roll about 18cm long.

12 Take one sausage and use the dough to roll around it showing the two ends.

13 Arrange sausage rolls on a greased baking tray 5cm apart to prevent sticking.

14 Brush with beaten egg, cover and leave to prove till double in builk( about 30 mins )

15 Baked in a preheated oven at 200’C till golden brown about 12-15 minutes. Remove    and leave to cool. Voila!