Wiener Sausage Bread Rolls Using Homemade Bread Starter

Name: Wiener Sausage Bread Rolls Using Homemade Bread Starter
Yield: 6 servings
Cuisine: American
Ingredients: 200 grams Bread (strong) flour; 80 grams Bread starter (natural leaven); 15 grams Sugar; 3 grams Salt; 20 grams Butter; 120 ml Milk; 6 Wiener sausages; 1 Mayonnaise; 1 Ketchup; 1 Parsley (optional); 1 Egg (to glaze the rolls)

cookpad.japan @cookpad_jp

My family loves these wiener sausage stuffed rolls.
Let's make them using homemade bread starter (natural leaven).

Recipe by Tsuka mama

My family loves these wiener sausage stuffed rolls.
Let's make them using homemade bread starter (natural leaven).

Recipe by Tsuka mama

cookpad.japan @cookpad_jp

My family loves these wiener sausage stuffed rolls.
Let's make them using homemade bread starter (natural leaven).

Recipe by Tsuka mama

My family loves these wiener sausage stuffed rolls.
Let's make them using homemade bread starter (natural leaven).

Recipe by Tsuka mama

Saved

Ingredients

6 servings

200 gramsBread (strong) flour
80 gramsBread starter (natural leaven)
15 gramsSugar
3 gramsSalt
20 gramsButter
120 mlMilk
6Wiener sausages
1Mayonnaise
1Ketchup
1Parsley (optional)
1Egg (to glaze the rolls)

Saved

Steps

1

Mix the bread flour, salt and sugar together, then add the starter and milk, then knead it in all in a bread machine. Add the butter half way through.
2

Once the dough has finished kneading, form into a ball and transfer to a bowl. Cover it with plastic wrap to leave it for its first rising.
3

Once it has risen to twice its original size it's good! Check the dough with a finger by poking a hole in it. If the hole remains, the dough is ready.
4

Roll the dough into 6 balls. Each ball should be about 73 g. Cover the balls with a tightly wrung out cloth and let them rest for 30 minutes.
5

You can loop the dough in a ring like this, or you can make it into a round shape, or you can wrap the dough around the sausages!
6

Place the wiener sausage on the rolls, and leave them to undergo their second rising. A little before they have finished rising, start preheating the oven to 230-250℃.
7

When the rolls have doubled in volume, brush the tops with beaten egg. Squeeze on some mayonnaise and ketchup.
8

Bake the rolls for 13-15 minutes at 210℃. Sprinkle them with parsley, if you like.