Crispy Sausage Crescent Rolls
Buttery, flaky pastry rolls filled with savory sausage and topped with sesame seeds. These crispy-bottomed crescents feature a tender interior with a golden, crunchy base.
Story
These hybrid pastries combine French croissant technique with Chinese-style sausage. The dough develops layers while the sausage filling adds savory depth. For best results, keep all ingredients cold and work quickly during shaping.
Ingredients
all-purpose flour
300g
instant yeast
5g
sugar
30g
salt
5g
cold milk
160ml
unsalted butter (for dough)
120g
salted butter (for filling)
80g
chinese sausage (lap cheong)
6-8 links
white sesame seeds
as needed
egg wash (1 egg + 1 tbsp water)
as needed
Instructions
1
Mix the dough
Combine flour, yeast, sugar, and salt in a large bowl. Pour in cold milk and mix until a rough dough forms. Cut the 120g unsalted butter into small pieces and work into the dough until smooth and elastic, about 8-10 minutes of kneading. The dough should be pliable and pull into a thin membrane.
2
First rise
Shape the dough into a ball and place in a lightly oiled bowl. Cover with plastic wrap and let rise in a warm, humid environment (around 25°C/77°F) for 40 minutes, or until doubled in volume. The dough is ready when poked gently and the indent stays.
3
Portion and rest
Punch down the dough and divide into 12 equal portions, about 80g each. Roll each piece into a smooth ball and let rest covered for 15 minutes. This relaxes the gluten and makes shaping easier.
4
Shape the pastries
Roll each dough ball into an elongated teardrop shape, wider at the top. Transfer to a parchment-lined baking sheet and freeze for 20 minutes—this firms up the dough for cleaner handling. Flatten each piece, then place a small piece of salted butter and half a sausage link at the wider end. Brush the sides with egg wash for color.
5
Add finishing touches
Spray the bottom edge with water and dip in sesame seeds. The sesame coating creates that signature crispy base. Arrange seam-side down on the baking tray.
6
Final rise and bake
Cover loosely and proof for another 30 minutes until slightly puffy. Preheat oven to 190°C (375°F). Brush the tops with egg wash and bake for 18-20 minutes until deep golden brown. The bottoms should be crisp and the sesame fragrant. Let cool slightly before serving.
