Recipe Idea: My singapore Kitchen
I got the idea of making sausage roll from Suhaina's Blog. But the recipe is entirely different. Thanks a lot Suhaina.
Maida/Plain Flour: 2 cups
Milk: 1 ¼ cups (or as required)
Refined Oil: 2tbsp + while kneading if needed
Sugar: 1 ½tbsp
Yeast: ¾ tsp
Warm water: ¼ cup
Egg: for egg wash
White sesame seeds: few
Method Of Preparation
In a bowl add yeast and ½ tbsp sugar. Add warm water to it.
Wait for 8-10 minutes till it gets fermented.
Warm the milk and add the butter and refined oil to it.
In another bowl take plain flour, salt and sugar.
Then add egg, yeast and warm milk to it.
Knead to form somewhat sticky dough.
Apply oil on hand and knead for 5-8 minutes to get it soft.
Place in a greased bowl and keep it well covered for about 45minutes-1hour or till it doubles the size.
Take the dough and divide to 5 equal portions. Roll each ball to long elongated tubes.
Roll this on the sausages and keep it on the greased or baking tray lined with butter paper.
Cover the baking tray well and again wait for 20-30 minutes till it gets again double the size.
Preheat the oven and bake it at 1600C to about 55-60 minutes or till you get it done.
Cool on a wire rack and keep in an air tight bowl lined with clean towel or kitchen tissues while the bread is warm itself. This will help the bread to be soft.
Tips for making soft bread
Make sure the yeast is dated.
Water should be blood hot (not too warm) (this will avoid the yeasty smell of the dough)
While kneading use warm milk in which butter and oil is added, this increase the softness.
The dough should be sticky, hard dough will make the bread hard.