Sausage Bread Rolls Recipe
Tender, savory sausage encased in soft, golden bread rolls that are crispy on the outside and fluffy inside, perfect for breakfast or a hearty snack.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">500g strong bread flour</li><li class="ingredients-single-item">7g instant dried yeast</li><li class="ingredients-single-item">10g salt</li><li class="ingredients-single-item">30g sugar</li><li class="ingredients-single-item">30g unsalted butter, softened</li><li class="ingredients-single-item">280ml lukewarm water</li><li class="ingredients-single-item">8 good quality pork sausages (about 500g total)</li><li class="ingredients-single-item">1 egg, beaten (for egg wash)</li><li class="ingredients-single-item">2 tablespoons sesame seeds (optional)</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with dough hook (optional)</li><li class="equipment-single-item">Baking tray</li><li class="equipment-single-item">Pastry brush</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a large bowl or the bowl of your stand mixer, combine the bread flour, yeast, salt, and sugar. Keep the salt and yeast on opposite sides of the bowl as direct contact with salt can kill the yeast and affect your rise. Make a well in the center.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the softened butter and gradually pour in the lukewarm water while mixing. If using a stand mixer, use the dough hook attachment and mix on low speed for about 2 minutes until combined, then increase to medium speed and knead for 6-8 minutes until smooth and elastic. If kneading by hand, work the dough on a lightly floured surface for about 10 minutes until it becomes smooth, stretchy, and springs back when poked.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Place the dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and leave to rise in a warm place for about 1 hour, or until doubled in size. This slow rise develops gluten and flavor in your dough for a better texture.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough is rising, prepare your sausages. If they're in casings, you can either remove the casings or leave them on according to your preference. If your sausages are particularly large, you may want to cut them slightly shorter than the width of your rolls will be.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Once the dough has doubled in size, gently punch it down to release the air. Turn out onto a lightly floured surface and divide into 8 equal portions. I recommend using a kitchen scale for accuracy - each portion should weigh about 105-110g.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Take one portion of dough and roll it into a rectangle about 15cm x 10cm. Place a sausage along one of the long edges, then roll the dough around the sausage, pinching the seam and ends to seal completely. This seal is important to prevent the sausage from peeking through during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Place the roll seam-side down on a baking tray lined with parchment paper. Repeat with the remaining dough and sausages, arranging the rolls about 3cm apart to allow room for rising and expansion. Cover loosely with oiled plastic wrap and let rise for another 30-45 minutes until puffy.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Preheat your oven to 200°C (180°C fan/gas mark 6) while the rolls are on their second rise.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>When the rolls have risen, carefully brush them with beaten egg wash, making sure to coat evenly for that beautiful golden shine. Sprinkle with sesame seeds if using. The egg wash not only gives a professional glossy finish but helps create that delicious golden crust.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Bake in the preheated oven for 18-20 minutes until deep golden brown. To ensure they're cooked properly, the rolls should sound hollow when tapped on the bottom. If they're browning too quickly, cover loosely with foil halfway through baking.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Transfer to a wire rack to cool slightly. These rolls are delicious served warm but can also be enjoyed at room temperature. They'll keep in an airtight container for 2 days, or can be frozen for up to 3 months. To reheat, warm in a 160°C oven for about 10 minutes from room temperature, or 15-20 minutes from frozen.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Can I make these bread rolls with vegetarian sausages?
Absolutely! Vegetarian or vegan sausages work perfectly in this recipe. They generally contain less fat, so your rolls might be slightly less moist inside, but the bread will still bake beautifully around them. Plant-based sausages typically cook faster, so ensure they're suitable for baking.
Why do my bread rolls split open during baking?
Splitting usually occurs when the seams aren't properly sealed or the second rise is too long. Make sure to pinch the dough seams firmly when wrapping the sausages, and don't let the second rise exceed 45 minutes. Scoring the tops slightly can also help control where expansion occurs.
Can I prepare these rolls ahead of time and freeze them?
Yes, these rolls freeze beautifully! You can freeze them either before or after baking. For unbaked rolls, freeze after shaping, then thaw and let rise before baking. For baked rolls, cool completely, wrap individually, and freeze for up to 3 months. Reheat from frozen at 160°C for 15-20 minutes.
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