Catherine Love~ Ramblings from my Heart and Home

Quick Sausage Rolls

I make the sausage rolls with 1/2 of the dough from the following recipe.   I get 12 rolls for dinner and 12 sausage rolls for breakfast the next morning (if they last that long). 

4 1/2 tsp active dry yeast

1/2 cup warm water

2 tablespoons butter

3 tablespoons sugar

1 1/4 cups milk

1 1/2 tsp salt

4 1/2 - 5 cups unbleached organic flour

Combine yeast and warm water; let stand 5 minutes.

Combine milk, butter, salt, and sugar in a saucepan; heat just until butter melts.   Pour into large bowl to cool. 

Stir in yeast mixture; gradually stir in enough flour to make a soft dough. 

Knead dough on a floured surface for about 5 minutes.  Place in a greased bowl, turning once to grease top. 

Cover and let stand in a warm place for 15 minutes.

Divide dough in half.

Shape each portion into 12 balls and place in 2 greased round cake pans.  

Cover and let rise 15 minutes.

Bake at 425 for 10 to 12 minutes. 

Brush with melted butter.  Enjoy!

Makes 2 dozen rolls.

For Sausage Rolls...

Use 1 portion of dough.  Roll into 12 balls as directed above, then flatten each ball out with your hand, place 1 fully-cooked breakfast type sausage link on the flattened dough, and roll the dough around the sausage.  Pinch the ends and edges to seal.  Place rolls in a lightly greased baking pan.  Cover and let rise for 15 minutes.

Bake at 425 for 10 minutes or until lightly browned.  Makes 12. 

These reheat nicely in the microwave for a quick breakfast.  I've not yet tried freezing them, but I imagine they  would freeze well, too.