Sourdough rolls stuffed with sausage

Ingredients for starter:

  • 50g rye sourdough,
  • 170g wheat plain flour,
  • 170ml water.

Ingredients for dough:

  • 330g wheat plain flour,
  • 50ml water.
  • 50ml milk,
  • 1 tablespoon salt,
  • 1 teaspoon sugar,
  • 2 tablespoons butter.

Other ingredients:

  • Sausages,
  • Egg for sprinkling.

We all know that we have small children. At home, the children do not want lunch or anything other than sweets, and as soon as you go on a trip or to the playground, they will be hungry as wolves and would eat everything around them. I came up with this recipe so that I would always have something practical to eat for children with me and I had no remorse for giving them only a simple roll.

We prepare the starter in the evening, the day before we want to bake. Put the sourdough, rye flour and water in a bowl and mix them into one mass to make the starter. Cover it with a cloth or food foil and let the starter rest for 9-12 hours until it doubles in volume.

After 9-12 hours, add the other ingredients needed to prepare the bread to the starter and mix into one mass. Cover again and let rest for 2 hours. Every 45 minutes we soak our hand in oil so that the dough does not stick to our hand and we fold the dough from one side to the other.

After 2 hours, transfer the dough to a floured board and form a loaf of bread from it. We then transfer the loaf to a basket and cover it again. We can start baking only when the bread does double its volume. Sometimes it can take 2 hours, but also longer. You have to wait.

When the rolls are sour, we sprinkle them with beaten eggs and we can also lay a slice of cheese. Place them in an oven heated to 200 °C (390 °F). Bake until they are golden.

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