For the dough
½ cup and 1 tablespoon warm whole milk (135 ml)
1 teaspoon instant dry yeast (3 g)
1 tablespoon caster sugar (14 g)
½ teaspoon refined salt (3 g)
1 egg
4 tablespoons Soya Corn Oil (60 ml)
2 and ¼ cups wheat flour (300 g)
For Egg Wash
1 yolk for brushing
1 tablespoon of water (15 ml)
For the filling
Sausage cut into 3
For the dough
In a bowl, dissolve the yeast in the milk. Mix in the sugar, salt, egg and oil, leave to rest for about 15 minutes.
Add the flour.
Add the wheat flour using a spatula. Knead until you get a smooth dough that doesn't stick to your hands.
Add the flour using a spatula.
Finishing:
Fold the dough with a rolling pin and, using a cutter, cut the dough into strips. Roll the sausage in the dough, starting at the end. Place on a baking sheet with a drizzle of oil.
Let it ferment.
Leave to ferment for 30 minutes or until doubled in size.
Mix the egg yolk and water and brush over the rolls.
Bake in the oven.
Bake in a preheated oven at 160°C for about 15 minutes or until golden brown all over.
