Friday, July 26, 2019

GARLIC CHEDDAR SAUSAGE ROLLS

Years and years ago, while school picnics and hikes were very popular, every single one of them was accompanied with a fluffy roll, and a tiny carton of juice, usually orange. The rolls were sometimes sweet, filled with jam or custard, and the savoury ones were always, almost to a fault, sausage rolls.
Although they are typically made with puff or flaky pastry, I prefer this type of dough with them. Soft, fluffy, yoghurt dough is always my choice for these, as it holds the filling well, and it does not make them greasy. And speaking of filling, cheddar is the perfect choice for these, as well; it is sharp, but at the same time rich and almost nutty in flavour. The spiciness of the sausages does give a lot to the overall flavour of the finished rolls, but if you do not like the spice, feel free to use mild sausages.
These big, pillowy rolls are really best enjoyed hot, right from the baking sheet, while the cheese is melty, and you can see the bubbling on the surface taper off. Serve with yoghurt dips or a cold beer of your choice.


Ingredients
For the dough
300 grams strong bread flour
250 grams plain flour
180 ml warm whole milk
20 grams fresh yeast
90 ml vegetable oil
180 grams natural yoghurt
1 large garlic clove, crushed
1 teaspoon salt
For the filling
300 grams spicy smoked sausage (or rød pølse)
200 grams white Cheddar cheese, coarsely grated

Preparation
Pour the yoghurt into a small bowl, add in the salt and the crushed garlic clove, and let it sit at room temperature for about 30 minutes. Crumble the fresh yeast into a small bowl, pour in the warm milk, briefly whisk, and then leave it in a warm place for about 15 minutes, so the yeast can activate. Sift the flours into a large bowl, make a well in the centre, and pour in the yoghurt and oil.
Add in the dissolved yeast, and mix vigorously with a wooden spoon until the dough pulls away from the sides of the bowl. Turn it out on a floured surface, and knead with your hands for about 5 minutes. The finished dough should be very soft and supple, and ever so slightly sticky. If it sticks too much to your hands, add another tablespoon or two of flour as you knead, but not more, the dough needs to be as soft as possible. Place the dough into a large, clean bowl, cover with a kitchen towel, and let it sit at room temperature for about an hour, or until doubled in size.
When the dough is ready, lightly flour your work surface, turn out the risen dough and press it well with your hands to release all the air. Roll it into a large rectangle, thinning out one of the sides, so it is much easier to seal the roll. Liberally sprinkle grated cheese all over the rolled dough, leaving about 5 cm of room to seal.
Place the smoked sausage links on the long end, and start rolling the dough tightly, being careful not to rip it. Wet the thin edge with cold water, to help it seal. Cut the roll very carefully into 12 equal slices, and arrange them on a large baking sheet lined with baking parchment. Leave them for 30 more minutes to rise, then bake in a preheated oven, at 200°C (400°F), for 15-20 minutes, until golden and puffed up. Serve immediately, while the cheese is melty and soft. Yields 12 servings.

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