Bread Vienna Sausage Rolls Recipes

VIENNA ROLLS (BREAD ROLLS)

Steps:

• Sift the flour, salt, dried yeast and sugar into a bowl. Make a well in the centre and pour in the milk.
• Mix in and knead to form a smooth dough, then turn the dough onto a work surface and knead for about 10 minutes.
• Put the dough in a greased bowl, cover with clingfilm and leave it to rise in a warm place for 1-1 1/2 hours until doubled in size.
• Punch the dough down in the bowl to knock the air out, and then gradually work in the softened butter a little at a time.
• The dough will now be very sticky to work with, but just continue working on until the butter is blended in evenly.
• Turn it out onto a lightly floured work surface and shape the dough into a ball and cut the ball into 16 bits.
• Roll each ball out into a long sausage-shaped roll, and then tie each roll into a knot.
• Place each roll onto a greased baking tray and brush the top of the rolls with the beaten egg.
• Loosely cover the baking sheet with a clingfilm and leave it to rise again in a warm place for about half an hour.
• Meanwhile, pre-heat the oven to gas mark 5/375°F/190°C.
• Bake in the centre shelf of the oven for about 20 minutes or until golden brown.
• Remove from oven and transfer on to a wire rack to cool.

BREAD VIENNA SAUSAGE ROLLS

Steps:

• Place each bread slice on your countertop and flatten them using a rolling pin.
• Place some shredded Cheddar on one bread slice, then place one Vienna sausage on top. Start rolling the bread from one edge to another. Do the same with the remaining ingredients. You'll have to get 3 Vienna sausage rolls.
• Whisk the eggs with salt and pepper.
• Heat the vegetable oil in a skillet.
• Coat the sausage rolls with whisked eggs, then add them to the skillet.
• Cook them on all sides until they turn golden brown.
• Lay a plate with a paper towel and place the rolls on it, to absorb the excess fat.
• Serve the rolls as is or, if you want, with ketchup, seven spices and some slices of spring onion on top.