Salwaa’s Sausage Rolls
I made these sausage rolls with bread dough. Delicious and not as rich as traditional sausage rolls made with flaky buttery pastry.
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive since 2011!
500g cake/plain/all-purpose flour
1 Tbsp sugar
1 tsp salt
1 packet yeast (7g or 10g)
Mix the above together
Make a well in the centre and pour in 2 tbsps oil (vegetable, sunflower, olive oil) and approx 1 and 1/2 cups of lukewarm water (tepid water).
Start kneading until the dough comes together. Add more water if required. Just little bit at a time. Watch my tutorial for full details of how the dough should be.
Knead for about 10 minutes until the dough is smooth. Cover and leave to rise for about 90 minutes.
Whilst the dough is rising, semi bake / fry your sausages. The cooking process will continue with the baking of your rolls. Leave to cook and cut each sausage in half.
Knock the dough lightly down. Flour your work surface and roll out the dough fairly thinly. Cut the dough into 24 equal squares.
Place a piece of partly cooked sausage onto the edge of one small square and roll dough around it. Brush sides with egg wash to secure.
Continue with the rest of the dough and sausages. Transfer onto baking sheets. Leave the rolls to rise for 20-30 minutes.
Egg wash the tops of the rolls and bake in a pre-heated oven at 190°C for about 10 – 15 minutes until cooked through and lightly brown on top.
Serve immediately with your favourite dip and enjoy!
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