Soft & Fluffy Milk Bread Sausage Rolls

Name: Soft & Fluffy Milk Bread Sausage Rolls
Total time: 10800 s
Cuisine: American
Ingredients: 350 gram bread flour (I use King Arthur Bread Flour, but any bread flour works.); 20 g whole milk powder; 55 g caster sugar; 5 g instant yeast; 4 gram salt; 1 egg; 50 gram heavy whipping cream; 150 g milk; 35 g unsalted butter, softened; 1 package (14 oz / 396 g) Polish sausage (Polska Kielbasa); 1 egg; 1 Tablespoon milk

Heart & Whisk @cook_116218471

Texas

Homemade milk bread wrapped around savory Polish kielbasa—

These soft, fluffy sausage bread rolls are made with a rich milk bread dough that bakes up light, tender, and buttery. They’re perfect for breakfast, lunch boxes, snacks, or parties. Using a kitchen scale for the ingredients and following the proofing tips below will help you achieve bakery-quality results every time. I hope you enjoy this recipe! If you give these rolls a try, please let me know how they turn out :-)
• Yield: 25–30 rolls (depending on sausage pieces)

Homemade milk bread wrapped around savory Polish kielbasa—

Heart & Whisk @cook_116218471

Texas

Homemade milk bread wrapped around savory Polish kielbasa—

Saved

Ingredients

3 hours (including proofing)

350 grambread flour (I use King Arthur Bread Flour, but any bread flour works.)
20 gwhole milk powder
55 gcaster sugar
5 ginstant yeast
4 gramsalt
1egg
50 gramheavy whipping cream
150 gmilk
35 gunsalted butter, softened
Filling
1 package (14 oz / 396 g)Polish sausage (Polska Kielbasa)
Egg Wash
1egg
1 Tablespoonmilk

Saved

Steps

3 hours (including proofing)

1

Remove the kielbasa from the package. Rinse under warm running water and pat dry thoroughly with paper towels. Cut into approximately 2-inch (5 cm) pieces. You should have about 25–30 pieces, depending on the length of the sausage.
Heat a lightly oiled skillet over medium heat. Arrange the sausage pieces in a single layer and cook for 3-4 minutes, turning every 1–2 minutes until lightly browned on all sides.
Transfer to a plate and allow them to cool completely before wrapping in the dough.
2

In the bowl of a stand mixer, combine:
Bread flour, Milk powder,
Caster sugar, Egg, Heavy whipping cream, Milk. Add the instant yeast to one side of the bowl and the salt to the opposite side, making sure they do not touch before mixing. Tip: Keeping the salt away from the yeast before mixing helps prevent the salt from reducing the yeast’s activity.
3

Using the paddle attachment, mix on the lowest speed for about 30 seconds, just until the ingredients come together. Switch to the dough hook and knead on Speed 2 for 10 minutes.
Add the softened butter and continue kneading for another 10 minutes, or until the dough is smooth, elastic, and passes the windowpane test.
4

Shape the dough into a smooth ball. Place it back into the mixing bowl.
Cover tightly with plastic wrap and then place a clean kitchen towel over the bowl.
5

Proof in a warm place for about 1 hour, or until doubled in size. My Proofing Method
I preheat my oven to 170°F (75°C) for exactly 1 minute, then turn the oven off and leave only the oven light on. Before placing the dough inside, I check the temperature with an oven thermometer to ensure it is below 115°F (46°C). Important: Temperatures above 115°F (46°C) can kill the yeast.
6

Transfer the risen dough onto a lightly floured work surface.
Weigh the entire dough. Divide the dough into the same number of pieces as your sausage pieces.
Example:
• Dough weight: 720 g
• Sausage pieces: 30
• Dough per piece: 24 g
Shape each portion into a smooth ball.
Arrange on a parchment-lined baking sheet. Cover loosely with plastic wrap or a clean kitchen towel and let rest for 15 minutes.
7

Shape the Rolls
Flatten each dough ball into a small oval. Place one sausage piece near one end. Roll the dough tightly around the sausage and pinch the seam closed.
Arrange each roll seam-side down on parchment-lined baking sheets, leaving space between each roll.
8

Second Rise
Proof the rolls for about 45 minutes, or until noticeably puffy.
If proofing inside the warm oven, there is no need to cover the rolls.
If proofing at room temperature, cover loosely with plastic wrap or a clean kitchen towel to prevent the dough from drying out.
9

Prepare the Egg Wash
Whisk together:
• 1 large egg
• 1 tablespoon milk
until completely smooth.
10

Bake
If using the oven for proofing, remove the rolls before preheating.
Preheat the oven to 350°F (175°C).
Brush each roll lightly with the egg wash. Avoid applying a thick layer, as it may drip down the sides and affect the finish.
Bake for 13–15 minutes, rotating the baking sheet halfway through baking for even browning.
The rolls are done when they are lightly golden brown.
Watch carefully after the 13-minute mark, as they can brown quickly.
11

Allow the rolls to cool on a wire rack for a few minutes before serving.