1,5 hours (including rising and baking time)
5 dl lukewarm water
50 g yeast
100 g Agrain® 04 Whisky Super Grain Flour
800 g wheat flour
50 g sugar
15 g salt
75 g soft butter
Sausages, brunch size. Or barbeque sausage cut to smaller pieces
Dissolve the yeast in the water.
Mix Agrain® 04 Super Grain Flour Whisky, wheat flour, sugar and salt.
Add half of the flour mixture to the water and stir well.
Now add the egg to the dough and mix well.
Add the rest of the flour mixture little by little while you stir.
Once the dough is well mixed, add the soft butter and let it stir for 8 minutes.
Once the butter has been stirred into the dough, let it rise for an hour with a damp tea towel over it.
After the dough has risen for an hour, pour the dough onto a flour-sprinkled table. Divide the dough into 3 portions which you roll out (about 0.5 cm high) and cut into 6 – 8 "layer cake pieces".
Roll half or 1/3 sausage into each piece of dough.
Spread the sausage rolls on three baking sheets and let them rise 30-45 minutes under a damp tea towel (until they are the right size).
When the sausage rolls have risen, brush them with a beaten egg and sprinkle with sesame seeds.
Preheat the oven to 220 degrees.
Bake the sausage rolls for 10-14 minutes depending on size.