Baked Sausage Roll

Preparation mode

• In a bowl, mix the dry yeast with the sugar and warm milk. Let it rest for about 5 minutes, until the yeast starts to foam.
• Add the oil, egg and salt to the yeast mixture. Then add the wheat flour little by little, stirring until a homogeneous dough forms.
• Knead the dough on a floured surface for about 10 minutes, until it is smooth and elastic. If necessary, add more flour so that the dough does not stick to your hands.
• Place the dough in a bowl, cover with a cloth and let it rise for about 1 hour, or until it doubles in size.
• After the dough has risen, roll it out on a floured surface until it is about 0.5 cm thick.
• Cut the dough into strips approximately 10 cm wide. Wrap each sausage half with a strip of dough, pressing the ends tightly to seal.
• Place the rolls on a greased baking tray or lined with parchment paper, with the dough seam facing down.
• Preheat the oven to 180°C.
• Brush the rolls with the beaten egg yolk to make them golden and shiny.
• If desired, sprinkle oregano or grated cheese over the rolls to give them a special touch.
• Bake in the preheated oven and bake for about 20 to 25 minutes, or until golden.
• Remove from the oven and let cool slightly before serving. The rolls can be accompanied by ketchup, mustard, or another sauce of your choice.