Mini Sausage Rolls, Made with Monk Fruit Sweetener
International dishesBreads and SandwichesEurope and North Americaabout 1 hour 30 minutes
Mini sausage rolls make a good afternoon snack for children, with a soft, airy bread spiral wrapped around a piece of sausage. Waiting for the dough to rise is the demanding part, and that alone takes about an hour.
The dough is rolled thin and cut into strips 15cm long and 1.5cm wide to wind around each piece of sausage. An egg wash and a scatter of sesame go on just before baking.
This batch weighs about 1.1kg, at roughly 420 calories per 100g. Twelve minutes at 200 degrees C is enough to bake them through.
Method
Peel the casing off the sausages and cut each one into 3 equal pieces.
Put 235g bread flour, 3g dry yeast, half a chicken egg, 120ml warm oat milk, 40g softened butter and 22.5g kOBE Monk Fruit Blend in a large bowl, mix well, then knead until the dough is smooth and elastic. Coat the dough with a thin film of oil and leave it to rise until doubled, about 1 hour.
Knock the air out of the dough and knead it briefly again. Roll it into a thin sheet and cut it into strips about 15cm long and 1.5cm wide.
Wind a strip of dough around each piece of sausage, set them on a baking tray, brush with the remaining half egg, beaten, and scatter with sesame seeds.
Bake in an oven preheated to 200 degrees C for 12 minutes until done.
Tips
A brush of butter on the rolls straight from the oven adds aroma.
Use the shelf stable sausages sold in Vietnamese supermarkets.
Coat the dough ball in a thin film of oil before proofing so the surface does not dry out.
Wrap the dough strip loosely around the sausage, because a tight wrap splits as the dough rises.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.