When filling the rolls, ensure the dough is thicker at the base so the filling won’t seep through
| Created by | Spinneys |
| Prep time | 50 minutes |
| Proofing Time | 1½ hour |
| Cook time | 30 minutes |
| Serves | 12 |
| Cuisine | Other |
| Special Occasion | Christmas |
| Diet | Other |
| Preparation | Hard |
| Calories | 364 |
| Fat | 14g |
| Saturates | 14g |
| Protein | 12g |
| Carbs | 4g |
| Sugars | 5g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFCombine 125ml boiling water and 250ml cold water in a large bowl. Place the water in the bowl of a stand mixer fitted with a dough hook. Add in the sugar and yeast and set aside for 5 minutes or until frothy. In a separate bowl, melt the butter and cool slightly before whisking in 2 eggs. Add the egg mixture to the yeast mixture and set the mixer on a medium speed. Combine the salt and flour. Add half the flour to the mixture and mix until it forms a shaggy dough. With the mixer running at medium-low speed, gradually add the remaining flour (you may not need it all. The dough can become too dry if you add too much flour). Knead the dough until it forms a soft smooth ball, approx. 5 minutes. Lightly grease the top of the dough with 2 tbsp olive oil and cover with cling film. Set the dough aside at room temperature for approx. 1½ hours or until doubled in size.
To make the filling, finely dice the onion, mince the garlic and finely chop the sage and rosemary. Heat 1 tablespoon of olive oil in a pan over a medium heat. Add the onion and garlic and sauté until softened, approx. 3 minutes. Remove the sausages from their casing. Add the sausage meat to the pan, breaking it up with a spoon. Sauté until browned and fully cooked through. Stir in the remaining ingredients. Cook for approx. 1-2 minutes. Remove from the heat and let the sausage mixture cool completely.
Once the dough has doubled in size, gently remove it from the bowl and place it on a lightly floured surface. Knock the dough down and shape it into a rectangle. Using a sharp knife or bench scraper, divide the dough into 12 equal portions, approx. 95g each. Roll each portion out into a square and place 1 tablespoon (25g) of the sausage meat in the centre. Pinch all four corners to the centre and seal completely. Roll into a smooth ball and place on a baking tray lined with parchment paper. Leave enough space between each ball for them to double in size. Spray with cooking spray and cover loosely with cling film. Set aside to double in size, approx. 1 hour.
Meanwhile, fill a large pot ¾ of the way with water. Bring to a boil and add the bicarbonate of soda.
Preheat the oven to 200°C, gas mark 6.
Working in batches, gently place 2-3 of the rolls in the water and poach for 1 minute. Using a slotted spoon, remove the rolls from the pot and return to the lined baking tray, approx. 5cm apart. Using a pair of kitchen scissors or a sharp knife, snip a cross at the top of each bun.
Whisk together an egg and the honey and brush over the rolls. Finish with a sprinkle of sesame seeds and salt flakes.
Place in the oven for approx. 20 minutes or until golden brown and cooked through. Remove from the oven and place on a cooling rack for 5 minutes.
Serve while warm.
