Sausage bread rolls – These are light and soft bread stuffed with sausage meat. These sausage bread rolls put an elegant spin on my bread rolls recipe. They are light, soft and most of all kid-friendly. They are real crowd pleasers.
Sausage Bread Rolls
The first time I came across sausage Bread rolls was at the Aiport on my last trip outside the United States, and I was wowed. When I returned, I did not hesitate to recreate it. It is such an easy recipe and the result was outstanding. The texture and flavor of this bread were absolutely delicious. It turned out exactly as I had hoped. Not only do they taste good, but they also look beautiful. I have made this countless times now because my family is hooked!
These bread rolls are an excellent addition to the family menu especially if you like the art of bread making – as I do.
This sausage bread can be made in bulk because it freezes so well. If you choose to freeze them, be sure to let the rolls to come to room temperature. Put them in a Ziploc or tightly sealed plastic bag and store in the freezer. You need to let them thaw before warming them. You can place them in the oven to warm up or microwave for a minute or two.
Notes:
- Try to leave some spaces at both ends of the sausage while wrapping it because the dough will still rise up and cover the left out space a little bit
- I like to steam or grill the sausage links before I wrap them around the dough because I want it to be thoroughly cooked.
- Mixers can also be used for mixing the dough, this saves time and energy
- Be sure to measure accurately. You can see both the standard and the metric measurements below
- Bring all your ingredients to room temperature bere combining them. Except for the milk – that needs to be warm.
- When making bread, always use bowls that are large enough to accommodate the size of the dough when it doubled or tripled in size.
- These bread rolls are perfect for breakfast, dinner or even snack time and it will definitely create a memorable taste for you and your family.
SAUSAGE BREAD ROLLS
Ingredients
- 2 Cups Bread flour plus about a handful for kneading
- 2 Tablespoons Butter Melted
- 1/2 Tbs Yeast
- 2 Egg use 1 for egg wash
- 1/2 Teaspoon Salt
- 1/2 Cup Milk Warm
- 3 Tbsp Sugar Use 1 Tsp for proofing the Yeast
- 10 Hotdog links
Instructions
- Dissolve the Yeast and Sugar in the warm milk
- In another Bowl, combine the Butter and Eggs and set aside
- In a large bowl, combine the flour, salt and sugar, make a well at the center and add the yeast and the Egg and Butter mixture and mix together until a soft dough is formed.
- Transfer the Dough to a lightly floured surface and knead until it’s smooth and elastic about 10 minutes by hand and about 7 minutes if using a mixer.
- Place the Dough inside a very large oiled Bowl (making sure you smear some oil on the surface of the Dough) and leave to rise in a warm place for 1 hour or till doubled in size.
- Steam the sausage in boiling water for about 7 minutes. Remove from water and set aside.
- Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 10 equal pieces, and roll it out into a rope long enough to wrap around the sausage about 3 times.
- Wrap the rolled dough around the sausage and place them on lightly greased and floured baking sheets at least 2 inches apart. Cover the rolls with a damp cloth, and let rise until doubled in volume, about 30 minutes.
- Whisk up 1 Egg and together with a Tbsp of Water and brush the surface of the Bread rolls then place in a 350 degrees Fahrenheit preheated oven and bake for 10 to 15 minutes or till golden brown. Enjoy
Video
Notes
- Try to leave some spaces at both ends of the sausage while wrapping it because the dough will still rise up and cover the left out space a little bit
- I like to steam or grill the sausage links before I wrap them around the dough because I want it to be thoroughly cooked.
Nutrition
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If you make this Sausage Bread Rolls, I’d love to see pictures of your creations on Instagram and Facebook. #cheflolaskitchen
Amazing and really simple recipe. Keep up the good work.
Thank you so much Chef Lola…I”ve tried out this recipe twice and it came out tasting so nice both times…however, the surface doesn’t come out as smooth as yours…the moment I use the egg wash on them, they start to slacken and open up and the dough eventually comes out looking rough…please what could be the problem? Thank you…God bless you.
Hi Lola,
Thanks for this recipe. I am making money out of it. Thanks so much
Yay!! Happy for you sweetheart. I wish you all the best 🙂
This is great, Weldon ma will surely try this
Got the answers!! Watched the video. Great recipe. .Was good even after 2 days in the refrigerator. Thanks so much!!
Hi Lola, great recipe. I tried it yesterday and used all purpose flour instead of bread flour. I had to use nearly a cup more as the dough was really wet. I added an extra bit of yeast to compensate for the excess flour. Also used olive oil instead of butter. I used 2 eggs in the dough and 1 for the egg wash. Did I use an extra egg? Is that why the dough turned out wet? Anyway. It did turn out great inspite of all the adjustments.
That was a nice one ,can I have ur contact for training
Hi Romanus, I stopped doing trainings.
hello chef Lola, can all purpose flour be used for this recipe?
Hi chef, I made this during my last semester break. Now on a session break, can’t wait to do it again.
It’s such a nice recipe!😍
Thanks, Hadassah I’m so glad you like the recipe. 🙂
How long can these be left out after they are cooked
HOW LIMG CAN THESE BE LEFT OUT AFTER THEY ARW DONE?
Well detailed and explained. Please i am looking forward to your version of genache recipe soonest. Weldone!
I made these exactly per the recipe and the dough was super dense and tough. Almost biscuity. I know there are a lot of variables…weather, etc. Not sure what went wrong. Thank you though. I’ll try again.
I’m sorry to hear that Tiffany. Most people tend to get this recipe at once. I really can’t say what must have gone wrong but my best guess will be the measurement. You can try to use the metric measurement in your next attempt. I hope that will help.
Hi chef Lola, i want to ask what type of sausage link did you used, there is alot of them here and am a little confuse on which one to used. I also want to know if o can used instant yeast for it? Thanks. Will be waiting for your reply
I made this today and it came out just awesome. I love your cooking site. I would be trying other recepies . Thank you.
Thanks for the recipe, i tried just now and it came out good. I find it easy to make. It was my wards favorite so i will surely make again. (By the way i use oven fermentation since the weather is quite cold).
So glad to hear it worked out well for you Janelle and thanks for taking time out to share this with me.
Chef Lola, I have been looking for a recipe like this but using a heartier smoked sausage. I tried it with lightly grilled smoked sausage and managed to duplicate the ones my husband and I used to enjoy from a Polish grocery. PERFECTION!!! Appreciative husband, happy wife 😊! Thank-you so very much!
You are welcome Barbara, So glad to hear it worked out well for you. Thanks for taking the time out to share this with me. Happy chef 😊!
Chimoooo wawu 😍👍🏻👍🏻👍🏻..The recipe issa bomb came out exquisite.Already feeling like a chef..Chef Lola for president ooo,.Thanks so so much ..Adding to my small chops menu🤗
‘Chef Lola for president”😂😂😂… Thanks, ‘Chef Nishola’ for the feedback. I’m glad the recipe turned out well for you.
Thank you so much i just usethe recipe and it came out good
Thanks, Dara for the awesome feedback!
Hi chef Lola. May I know how long the sausage bread rolls can last and what is the mode of storage?
Thanks as I expect your response.
Hi Lola, i tried this recipe yesterday and it came out perfect! I cut the recipe in half because i didn’t need much. It was a little consuming because of the time allowed to let the dough rise otherwise, it was very easy. Thank you very much. I will definitely be trying your other recipes. I subscribed too 🙂
Thank you for the great feedback Amina and thanks for subscribing. You are right, the recipe is so easy…The wait time?…you can easily get to do some chores around the house. 🙂 You can also try my no-knead bread here
Hi Lola! Ive just watched your video and This looks wonderful! Ive been looking for this recipe as my husband loves it. Just a few questions.
Have you tried using plain flour and would it still be soft?
With your tablespoon size, is it a 15 ml or 20ml tablespoon?
If the weather is quite cold, would it be better to leave the dough to rise in a warmer place (Ive heard some people put it in the oven)
Thanks!
Can’t wait to try it
Yes, plain flour will work as well and it will still be soft. If the weather is cold then try to put the dough in a very warm place or simply preheat your oven to 180°F for 5 minutes, turn it off and place the dough inside the warm oven to rise… 1 tbsp is 15 ml. I hope that helps? I will be happy to know the outcome.
Hi Lola,
Thanks for your reply. I did end up using bread flour and the bread was soft. But when it was cool, it wasn’t soft anymore. Do you think I need to knead more? Thanks!
Hi Alia, if you are kneading with your hands (without the machine) then you might knead a little longer in order for the gluten structure to be well developed. Again you can try to use the metric measurement for this recipe to help you achieve a more accurate measurement. You can click on that in the recipe box. I wish you more success in your next attempt.
Hi Lola! Thanks for your reply! I tried making it again (2nd attempt) and I used my mixer to knead it for me this time and it came out well, nice and soft! Thank you!
However, I tried it again (3rd attempt) after that using the mixer and when I let it rest for the second time (after twirling the dough around the sausage), the dough rose and ripped apart, I’m not really sure how to describe it but the dough rose and ‘tore apart’ a bit like The Hulk when the muscles are getting big and the clothes start to tear? Hehe. Sorry, not sure how best to describe it. What do you think ai did wrong this time? Hope to hear from you soon. Thanks
I think i figured it out. I over kneaded the dough. I thought the more the better. Guess i was wrong
Oh I forgot to mention, I had to add more flour when kneading cause the dough was very sticky. Could this be because I used XL size egg?
Hi Lola, greetings from UAE. I tried this recipe and it’s a super hit in the family. Keep posting some more bread recipes with stuffings if possible. Thank you so much.
Great! Thanks for the amazing feedback, I’m glad your family enjoyed it. I will try and post more recipes like this as you requested. Have you seen my chicken bread loaf? You might like it.
Great! Thanks for the amazing feedback, I’m glad your family enjoyed it. I will try and post more recipes like this as you requested. Have you seen my chicken bread loaf? You might li
ke it.
Can this dough be refrigerated over night? I was wondering if it is ok to refrigerate over night, thaw and let it rise the next morning, if it would turn out the same? Thank you! It’s a great recipe!
Thanks, Keetah, Yes you can refrigerate the dough right after kneading before it rises, oil the dough lightly, cover with plastic wrap or use a ziplock, and place in the refrigerator. Happy baking!
I hv been following ur recipes and they turn out excellent, I tried ur sausage rolls as well as dinner rolls and they are hit in my home . I am from India and a house wife (57) but I like to try out different recipes as u must be knowing we Indians do not accept other food very fondly but me and my husband are different,I took one snap of your sausage rolls
Keep posting more and more recipes , Wish u a best of luck for ur future.
Thanking you
Thank you Sujuta, I know Indians love their food just like most Africans too but I am glad you and your husband are opened… I am so pleased you like the recipe. Love
REPLY
I am trying it this weekend. Thank you Darling for sharing!
You are welcome Victoria, I’m glad you like it. Kindly let me know the outcome when you try it.
I have been looking for this recipe. This is simple and nice… Thumps up
Thanks Elizabeth, I’m glad you like it.
I’ve just open your website and am well impressed, thanks Lola. I surely alert you about the outcome of my makes.
Thanks, Jennifer, I will be expecting to see the picture. Happy baking!
Am a big fan love watching your videos on youtube. I have always wanted to make this sausage hot dog though several attempts didn’t come out nice, I was so happy when I saw this, I will definitely try it n get back with a picture of it. Tnx
Sure, Eunice, this is an easy recipe. You should get it right this time. Happy baking!
One cup is how many grams where you live because here in Canada, 1 cup is approx 140 grams. So 500 grams as you mentioned, here will be approx 4 cups. That quantity with just 1/2 of water , something not seem to be right cause the dough is quite hard. My dough is not easy to work with as seen on your video. My standing mixer is working very hard amd hot when mixing the dough. Thanks a lot
Hi Kelsey, I apologize this is coming quite late. Sorry for the stress you had to go through. That’s quite a lot of work for the mixer…I use the standard American measuring cup for all my measurements and 1 Cup of flour here is 125g … The recipe calls for 2 cups (250g), not 4 cups (500g) except you are trying to double the recipe and in that case, the liquid quantity will have to be doubled as well as the other ingredients too.
That was “wao” , very nice
Thanks Kelsey.
I love this,I will certainly try it out.
Thanks, Jennifer. I will be happy to know the outcome.
I always make it as snacks for get together meeting. Very lovely. Thank you
You are welcome Shobo.
Thanks for sharing, I will try it
You are welcome Riskat.
I am impressed with your blog chef Lola. I can’t wait to start trying out your recipes.
Thank you Debola. I am glad to have you on board and I can’t wait to hear your feedback on your cooking adventure. Happy cooking!
Yummy recipe. My family enjoyed it and I am gonna bake quiet often. Thank you so much for explaining it in a simple way.
You are welcomeKaur, I’m glad you and your family enjoyed it.
I want to learn more with you on line.but do you have a branch here in kaduna state if yes were can I find you
No dear, I don’t have any branch in Kaduna.
Thumbs Up!!!!
I run a children cooking club with IG handle @fun2learnkidsclub in Nigeria. We found this recipe to be so cool,easy, engaging and above all the product was yummy. It is really a child friendly process and product.
Thanks for sharing!!
Nice work you are doing there Tope, catching them young is one of the most important rules in life… Thanks for the feedback.
first i want to say thank you, please i want to ask the 2cup of flour you have mention above, when measuring is it heap or level?
Hi Godwin, all the measurements should be leveled.
Hi Godwin, all the measurements should be leveled.
first i want to say thank you, please i want to ask the 2cup of flour you have mention above, when measuring is it heap or level?
I made this today and I totally love it. My brother especially love the fact the it is so soft. Keep up the good work. Much love 😍
Thank you for the feedback Olamide, I’m glad the recipe turned out well for you. 🙂
Thank God I found you. Was trying your old link for days(afropotluck) but was unsuccessful. Will def try and posts results. Ur video is so self explanatory. Thank u.
Thanks Abidemi for your nice words….that’s true my entire site was down for a couple of days but it’s now up and running. Glad you are here. 🙂
Thanks
You are welcome Funke
Nice recipe!
Thanks, Kemi.
Thank God I found you. Was trying your old link for days(afropotluck) but was unsuccessful. Will def try and posts results. Ur video is so self explanatory. Thank u.