These mini sausage muffin bread rolls are based on my mini rolls and were suggested to me by Lou to do for national sausage week. Unfortunately she got her dates wrong and I missed national sausage week by a week, but still made them.
The recipe is (very) loosely based on one from BBC Good Food as in I was sent a link read it, promptly lost it and then made up my own version.
They are my standard bread mix made with garlic butter (homemade of course), flavoured with mustard (I went Dijon so it wasn’t too strong first time round) and parmesan cheese. I used waitrose pork and herb sausages seasoned with rosemary and thyme to give a nice herby flavour.
They turned out really well, we had them with beans and fried egg, they would go fine on their own as a snack, party food or to accompany any meal.
- 500g strong white bread flour
- 10g dried yeast
- 320ml water
- 10g salt
- 40g garlic butter
- 30g parmesan cheese
- 1 tsp Dijon mustard
- 4 chipolata sausages
- Mix the yeast into the water and allow to ferment for a few minutes
- Meanwhile rub the garlic butter into the flour and salt
- When the yeast is alive and foaming, create a well in the flour and pour in the yeast and water, you can do this in one go or a bit at a time depending on how confident you are feeling. Mix together using a spoon, knife or your hands, depending on how messy you like getting.
- When all the water has been absorbed and the mixture holds together get in there with your hands and squish it all together so you have one lump with no bits left at the bottom of the bowl.
- Turn the dough out onto a floured or oiled surface and kneed until smooth, once the dough becomes smooth place it in a well oiled bowl, cover with oiled clingflim and leave to rise.
- For this recipe we're making mini rolls in a mini muffin tin so we need to spray the tin with cake release, you could also use butter or oil, but I find cake release works very well.
- While the dough is rising cook the sausages, allow to cool and cut into small peices
- Once the dough has doubled in size, after 30-60 minutes depending on how warm it is, knock back the dough, kneed and then roll out to a thicknes of about 1/4" (5-6mm)
- Sprinkle the choped up sausages over the rolled out dough, then roll into a sausage shape and cut into suitable size peices and place into your tin
- Once all the rolls are shaped set them to one side in a warm but not hot place to rise, this will take about an hour or so. Once they have risen well out of the tin bake in a 240 degree oven for 7-8 minutes until golden.
- form into shapes for the tin I used they need to be about golf ball size.