This Sausage and Pumpkin Rolls Recipe (with Tangzhong) are softer and fluffy bread which can last for days than the normal baked bread because of the add on ingredient Tangzhong.

Don’t worry because Tangzhong Recipe is so easy to make and you only need a bread flour and cooled water to make into a paste. Just click on the blue link for the recipe and complete guide you need.

Sausage & Pumpkin Rolls Recipe
(with Tangzhong)

INGREDIENTS:

• ½ cup Pumpkin Puree, (alternatively squash)
• 30 grams wholemeal Flour (¼ cup is 32.40g)
• 280 grams Bread Flour (2 cups)
• 30 grams Coffee Mate
• 2 teaspoon instant yeast
• 30 grams caster sugar (⅛ cup)
• 100 grams Tangzhong (about half of the recipe)
• 1 egg (about 50g)
• 30-35 ml Almond Milk (or any liquid milk)
• 30g unsalted butter
• 1/4 tsp salt
• Sesame seeds, garnish
• Fillings : Sausages, 2 slices of cheese ( cut into 4 portions )

INSTRUCTIONS:

1. For the Pumpkin: wash and peel away skin, slice it into chunks and steam until soft. Then, mash it using a fork until it becomes puree and smooth in texture.  Set aside.
2. In mixing bowl, combine all the dry ingredients (except butter). Then add in your wet ingredients (keep some milk to use in kneading). Start kneading until it becomes a dough.
3. Little by little add in the reserved milk to the dough and knead until a soft dough is formed.
4. Add in butter and keep on kneading well until the dough becomes soft and smooth.
5. Shape the dough into a round dough and transfer it into an oiled mixing bowl.
6. Sprinkle the dough with water on the surface to prevent dough from drying while you let it rise up.
7. Place a cling wrap cover and set aside to proof for 60 minutes.
8. Once done proofing, place the dough onto a floured working table. Punch out the air in the center of the dough to release.
9. Slice the dough into 10 equal portions (each weigh about 75g).  Roll each portion into a round dough, sprinkle water and cover with cling wrap. Let it rest for 15 minutes.
10. Flour the working table and use a rolling pin to roll out dough into a water-drop shape (as seen on photo above). Then place cheese, sausage, and roll up like a swiss roll.
11. Transfer sausage rolls on baking tray with spaces in between and sprinkle little water. Transfer back the tray inside the oven (switch-off mode) and let it rest again for its second proofing for about 60 minutes.
12. 10 minutes before it reaches 60 minutes, remove the tray inside the oven to preheat the oven at 190°C
13. Brush with egg wash and sprinkle sesame seeds on top. Bake at 190°C for 18-20 mins or until golden brown on top. Serve and enjoy!

 

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