Sausage Bread Rolls

Sausage Bread Rolls

These bread rolls ready filled with sausage, tomato chutney, cheese and spring onions make a great lunch box filler and are a change from the usual ham sandwiches.  I made a batch of 12 and have frozen the ones we didn’t eat straight away so on busy days I can just take one out of the freezer and pop it in a lunch box.  They are so easy to make…

This recipe is based on one on the BBC Good Food website for Cheesy Sausage Rolls but I have started from scratch and added the tomato chutney.

 

First I made some white bread dough with 500g strong white flour, 5g fast action yeast, 5g salt and about 300ml water.  After the first rise I knocked it back.

The I rolled it out to  a rectangle about 55cm x 45cm.

Next I spread the top with some homemade tomato and chilli chutney, sprinkled over some grated cheese, some chopped spring onion and some cooked and cooled sausage – quantities don’t really matter, just use whatever you have to hand.

Roll the dough up from on of the long edges making sure the roll is nice and tight.

Cut the dough into 12 pieces and place in greased muffin tins.  Cover lightly with cling film or with a just damp tea towel and leave to rise until doubled in size in a warmish place – this can take about an hour (or if your house is as cold as mine 2-3 hours!).

Brush the rolls with some melted butter and bake them at about 180C for 20 minutes or until golden brown.

Then try not to eat them all at once!