For my birthday this year, I prepared this recipe for sausage rolls. I have already published here on the blog, a long time ago, a recipe for enroladinhos that uses chemical yeast in the dough, or that leaves it more crispy.
This time I wanted the wrap to be cuter, so I used it bread yeastadapting a pizza dough recipe. I’ve already used the same dough to make ham and cheese trouxinhas, and they turned out perfect! I’ll leave the photo at the end of the post.
This recipe is great for birthday parties and afternoon snacks, but it’s also great as an ice cold beer.
You specify:
20 sausages
500 g wheat flour
250 ml cold water
50 ml oil
50 g of sugar
10 g dry biological yeast
½ tablespoon of salt
Brushing:
1 gem
15 ml of milk
How to do it:
Cook the sausage. Then drain the water well. Reserve. In a bowl, put yeast, sugar, warm water and oil. Mix well. Next, add flour and salt. Mix until a smooth and homogeneous mass is obtained. Let it rest for ten minutes (if the day is too hot, you can leave it in the fridge).
Roll the dough until it is thin, like more or less 4 mm, and roll the whole sausage. Brushes are like a mixture of yolk and milk. Then just to make the cuts. I cut the sausage into four pedacinhos (half and then half of each piece). If you want, you can cut the ends, so that the rolls have the same format. Put them in a form, if they don’t stick they don’t need to be greased, if not, grease them with olive oil. Bake in a preheated oven at 200 degrees until the rolls are slightly golden.
This masa (raw) will last up to 5 days in the refrigerator. You can freeze the prepared rolls. Lasts 3 months in the freezer.
Pão stuffed with cheese and presumonto – made with the same dough as a sausage roll.
