Sausage bread rolls

Instructions

1. Step 1

   Mix 300 g bread flour, 40 g granulated sugar, 10 g milk powder and 5 g instant yeast in the bowl of a stand mixer, then add 50 g eggs and 150 g whole milk and mix on low speed, adding 4 g salt last. The milk and milk powder give the crumb a lovely golden color and a rich, milky aroma. The mixture is ready when it has formed a slightly sticky mass with no liquid pooling at the bottom.

   Mark step 1 as done

2. Step 2

   Knead on medium speed for about five minutes, then add 30 g softened unsalted butter a little at a time and knead for about ten minutes more. Adding the butter later lets the gluten form first, so the rolls are soft yet springy. The dough is ready when it is smooth and glossy, doesn't stick to your hands and stretches into a thin membrane without tearing.

   Suggested time: about 15 minutes.

   Mark step 2 as done

3. Step 3

   Shape the dough into a ball, place it in an oiled bowl, cover it tightly and let it rise somewhere warm for about an hour. Dough rich in milk and butter rises more slowly than plain bread dough, so be patient. It's ready when it has doubled and a floured fingertip poked into it leaves a hole that doesn't close up.

   Suggested time: about 60 minutes.

   Mark step 3 as done

4. Step 4

   Press the dough down, divide it into eight equal portions using a scale, roll each into a ball, then cover them with plastic wrap and let them rest for about ten minutes. Resting makes it easy to roll long ropes without the dough shrinking back. The balls are ready when they are soft and have relaxed slightly.

   Suggested time: about 10 minutes.

   Mark step 4 as done

5. Step 5

   Flatten each ball into an oval, roll it up tightly along its length, then roll it under your palms into a rope about 40 cm long. Rolling it up first and then stretching it makes the rope firmer and more even. The rope is ready when it is evenly round from end to end with no large air bubbles.

   Mark step 5 as done

6. Step 6

   Place one of the 360 g hot dogs at one end of a dough rope, twist the rope around it in a spiral like a spring and tuck both ends of the dough underneath. Tucking in the ends keeps the roll from unwinding as it rises in the oven. It's ready when the coils are evenly spaced and both ends of the hot dog peek out a little.

   Mark step 6 as done

7. Step 7

   Arrange the rolls on a baking sheet lined with parchment paper about five centimeters apart, cover them with plastic wrap and let them rise for about 40 minutes more. The final rise lets the coils puff up and hug the sausage snugly. They're ready when they have clearly puffed up and the coils are almost touching.

   Suggested time: about 40 minutes.

   Mark step 7 as done

8. Step 8

   Preheat the oven to 180°C, beat 25 g eggs and brush them lightly over the coils of dough, then sprinkle on 5 g white sesame seeds and 10 g finely chopped scallions if you like. Brush gently so you don't deflate the freshly risen dough. The tops are ready when evenly coated in a thin layer of egg with no pools.

   Mark step 8 as done

9. Step 9

   Bake at 180°C for about 15 to 18 minutes with the sheet on the middle rack. A moderate temperature lets the crumb cook through before the crust gets too dark. They're done when the tops are a shiny golden brown and the bottoms are evenly golden.

   Bake at 180°C for about 15 to 18 minutes.

   Mark step 9 as done

10. Step 10

    Move the rolls to a wire rack and let them cool for about fifteen minutes, brushing a thin layer of butter over the tops while they are still warm if you like. The butter keeps the crust soft and shiny. They're ready when they are just slightly warm and the crust feels soft when pressed.

    Mark step 10 as done