Sausage Roll-ups
After the disaster of last week, I was unsure whether or not I should make another roll type of bread. After I mentioned my reservations to Tim, he countered with the fact that he is taking breakfast to his team tomorrow morning. They are getting these. I think if I were to make these again I would do a double batch since they really weren’t that difficult to do once I had cleared sufficient counter space to really roll them out and the directions tell you a stopping point for refrigerating the dough so you can make them the next day. However, I still don’t think these would be a standard type of breakfast food around here. Maybe brunch.
This dough was no where near as aggressive as last Monday’s, but was considerably stickier. Kneading the softened butter into the dough before adding the sausage and rolling made each of these rolls a bit flakier.