Sausage Rolls (Pølsehorn)

Something had to be done for Olivia’s afternoon snack, and the choice fell on sausage rolls. It was a success! And these are simply some of the best sausage rolls I have ever made. The dough became so airy and ‘moist.’

Sausage roll-ups are the cooking that the kids can join in effortlessly – at the same time, they think it’s fun. At least that part of rolling them to rolls. Watch my video. 

How to proof yeast
I like to use active dry yeast because it needs to be proofed, and proofing yeast is the best way to find if it’s dead or alive. And always check the expiration date on the package.

To proof, add your yeast to your warm water – follow the instructions on the packaging. If you don’t have a thermometer, use your wrist to test the water temperature. If it feels warm on your wrist, it’s perfect for the yeast. Next, sprinkle the yeast and sugar on the water and stir. The sugar helps activate and feed the yeast. After 5 to 10 minutes, your yeast should be bubbly like this.

If you make a large portion, you can quickly freeze some of them down – you have a delicious snack for the packed lunch.

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You will need:

• 18 pcs. hotdogs or small sausages for sausage rolls
• 15 grams active/instant dry yeast or 25 grams fresh yeast
• 450 grams of bread flour or all-purpose flour
• 1,5 tsp salt
• 1 tbsp sugar
• 2 tbsp vegetable oil at room temperature
• 250 ml lukewarm water
• 1 beaten egg for egg wash
• sesame seeds, optional

Procedure (video):

1. In the mixing bowl, add all the dry ingredients. Mix and make well in the middle. Pour the proofed yeast and vegetable oil in. Knead the dough together by hand or in the kitchen mixer. If you’re using your hand, knead the dough well by stretching and folding. The dough must not be too dry.
2. Now allow the dough to rise to a warm place under a towel for 1 hour.
3. Then shape your sausage rolls (watch my video). Place them on the baking plate, cover, and allow them to rise for another 30 minutes.
4. Brush with egg wash, then sprinkles the top with sesame seeds.
5. Bake at 175°C or 200°F for 12 – 15 minutes or until the sausage rolls have a nice color.