The Best Wiener Sausage Bread Rolls Using Homemade Bread Starter Recipe - Recipe: Delicious Wiener Sausage Bread Rolls Using Homemade Bread Starter

Wiener Sausage Bread Rolls Using Homemade Bread Starter Recipe. Sausage bread rolls - These are light and soft bread stuffed with sausage meat. Keyword: bread rolls;, homemade, sausage bread rolls. Dog bread: I wanted to bake bread shaped like various dog breeds.

Place a bread slice on your board and roll a wooden roller over it. Looking out for a tasty, mouth-watering sausage recipe that is prepared quickly? Try out this unique recipe of sausage bread rolls! You can have Wiener Sausage Bread Rolls Using Homemade Bread Starter using 11 ingredients and 8 steps. Here is how you achieve it. The Best Wiener Sausage Bread Rolls Using Homemade Bread Starter Recipe - Recipe: Yummy Wiener Sausage Bread Rolls Using Homemade Bread Starter

Ingredients of Wiener Sausage Bread Rolls Using Homemade Bread Starter Recipe

1. You need 200 grams of Bread (strong) flour.
2. You need 80 grams of Bread starter (natural leaven).
3. Prepare 15 grams of Sugar.
4. It's 3 grams of Salt.
5. You need 20 grams of Butter.
6. Prepare 120 ml of Milk.
7. Prepare 6 of Wiener sausages.
8. Prepare 1 of Mayonnaise.
9. It's 1 of Ketchup.
10. You need 1 of Parsley (optional).
11. Prepare 1 of Egg (to glaze the rolls).

How to Make, Feed, and Store Homemade Sourdough Starters. Learn how to make sourdough starter from ordinary pantry ingredients, plus how to feed and store it so you can use your sourdough starter to make breads, pancakes, rolls, and more. Making a fresh batch of starter is as easy as stirring together some flour and water and letting it sit. By contrast, wild yeast can be fussy and finicky.

Wiener Sausage Bread Rolls Using Homemade Bread Starter step by step

1. Mix the bread flour, salt and sugar together, then add the starter and milk, then knead it in all in a bread machine. Add the butter half way through..
2. Once the dough has finished kneading, form into a ball and transfer to a bowl. Cover it with plastic wrap to leave it for its first rising..
3. Once it has risen to twice its original size it's good! Check the dough with a finger by poking a hole in it. If the hole remains, the dough is ready..
4. Roll the dough into 6 balls. Each ball should be about 73 g. Cover the balls with a tightly wrung out cloth and let them rest for 30 minutes..
5. You can loop the dough in a ring like this, or you can make it into a round shape, or you can wrap the dough around the sausages!.
6. Place the wiener sausage on the rolls, and leave them to undergo their second rising. A little before they have finished rising, start preheating the oven to 230-250℃..
7. When the rolls have doubled in volume, brush the tops with beaten egg. Squeeze on some mayonnaise and ketchup..
8. Bake the rolls for 13-15 minutes at 210℃. Sprinkle them with parsley, if you like..

It needs a medium, a sourdough starter, in order to be useful to bakers. This medium has to be constantly maintained and monitored. Making sourdough bread is long term commitment but the great flavor is the pay-back! *The amount of flour needed varies according to the consistency of the starter. * *While RapidRise Yeast can be successfully used, for best sourdough flavor, we recommend using Active Dry Yeast for this recipe. To make a starter from scratch, all you need is some flour, water and time to lure those wild yeasts into action. Some start with rye or whole wheat flour, thinking there is more yeast potential on the surface of the whole grains, but I've always had success with all-purpose flour, which is ideal for starting.