Coarse sausage rolls, the best

Ingredients for Coarse sausage rolls, the best

Instructions for Coarse sausage rolls, the best

To prepare the Coarse sausage rolls, the best recipe, please follow these instructions:

Pot 1: Warm milk and crumble the yeast in it until it is leveled with the milk. Add salt, sugar, eggs, 200 g wheat flour, whole wheat flour and oatmeal. with milk and fermented.

Pot 2: melt butter and 700 g. wheat flour came in the 2 mixtures together and Successfully. knead the dough thoroughly. EVS. Add the last 100 g. plain flour as needed and a little to the table when it is kneaded. The dough should be smooth and supple.

Let dough raise 1 hour. Like 2-3 hours for a more airy sausage rolls.

Then shared the dough into 4 equal pieces. Each piece rolled out to a large round circle, like very thin if it can be done, then cut into small "pizza-pieces" in 8 PCs per lump of dough.

If desired, one can get ketchup on the wide end and deck the sausage on top of and start to roll it toward the Center. Before it rolls toward the Center, you can close the ends of the dough on their ability in it rolls inward, to close for EVS. excess ketchup.

Sausage rolls placed on wax paper and brush with a beaten egg to give it a nice golden color. Let them by the raise in about 30 minutes.

Bake at 200 degrees c. alm. oven for 20 minutes.

Tips:
Well with coarse, so it keeps them satiated longer. Suitable for festival or a longer trip from home, or a packed lunch if you like ...