Sausage bread rolls

Sausage bread rolls

By
From
Scandinavian Baking
Makes
20
Photographer
Columbus Leth

Not a hot dog, but close! A Scandinavian classic for children, served at birthday parties, for TV dinners and at picnics. I add lovage pesto to half of each batch for the adult guests.

Ingredients

Quantity Ingredient

For the sausage rolls

Quantity Ingredient
25g fresh yeast
300ml lukewarm water
450g strong white flour, plus more to dust
10g salt
4 tablespoons finely chopped red onion
20 chipolatas
1 egg, lightly beaten

For the lovage pesto (optional)

Quantity Ingredient
1 big bunch lovage
50g skin-on almonds
1 garlic clove
1 tablespoon capers, drained and rinsed
40g hard goat’s cheese, grated
150ml olive oil
2-3 tablespoons lemon juice
sea salt
freshly ground black pepper

Method

  1. Crumble the yeast into the lukewarm water, stir to dissolve, then stir in the flour and salt and mix well. Knead on a floured work surface to form a smooth dough and add the red onion as you do so. Cover with a tea towel and leave to rise in a warm place for one hour.
  2. For the pesto, place all the ingredients except the seasoning in a food processor and blend to a smooth paste, then season to taste with salt and pepper.
  3. Divide the dough into 20 pieces on a lightly floured work surface. Roll each out into a triangle. Place a chipolata in the wide end of a triangle and then roll it up. Repeat to make 10.
  4. Now, for the rolls with pesto, spread the pesto evenly over the remaining 10 dough triangles, place the sausages on the wide ends and roll up as before.
  5. Place the sausage rolls on two baking trays lined with baking parchment, those with the pesto on one tray and the plain variety on the other. Cover with a tea towel and leave to rise in a warm place for 30 minutes.
  6. Preheat the oven to 200°C. Brush each roll with the egg. Bake in the oven for 20–25 minutes until golden brown.
Tags:
Trine
Hahnemann
baking
Scandinavia
Scandi
cakes
bread
smorgasbord
cream buns
cake
table
party
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