Sausage in the Blanket

Ingredients

For the dough:

- 350g lukewarm water

- 7g active dry yeast

- 40granulated sugar

- 60g unsalted butter, melted

- 13 teaspoon salt

- 750 all-purpose flour

-2 eggs

For the filling:

- 14 sausages (or your preferred sausage type)

- Optional: mustard or ketchup for serving

For the egg wash:

- 1 egg, beaten

Instructions:

1. Make the Dough:

   In a large mixing bowl, combine the melted butter, salt, and flour. Pour in the yeast mixture and stir until a dough forms until the dough is smooth and elastic.

2. Knead the Dough:

   Turn the dough out onto a floured surface and knead for about 5-7 minutes, or until it is smooth and springs back when pressed.

3. First Rise:

   Place the dough in a lightly greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1 hour, or until doubled in size.

4. Prepare the Sausages:

   While the dough is rising, preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.

5. Assemble the Sausage Rolls:

   After the dough has risen, punch it down to deflate it. Divide the dough into 14 equal portions. Roll each portion into a rectangle large enough to wrap around a sausage.

6. Wrap the Sausages:

   Place a sausage diagonally on each rectangle of dough. Roll the dough around the sausage, ensuring the seam is at the bottom. Place the rolls seam-side down on the prepared baking sheet.

7. Second Rise:

   Cover the sausage rolls with a clean kitchen towel and let them rise again for about 30-40 minutes.

8. Brush with Egg Wash:

   Brush the tops of the sausage rolls with beaten egg.

9. Bake:

    Bake in the preheated oven for 25-30 minutes, or until the sausage rolls are golden brown and cooked through.

10. Serve:

    Once baked, remove from the oven and let cool slightly before serving. Optionally, serve with mustard or ketchup for dipping.

Enjoy!