Sausage Rose Bread
A visually stunning bread where savory sausages are rolled into rose-like spirals within soft, buttery dough. Perfect for brunch tables or packed lunches.
Story
This bread transforms simple sausage into an edible flower garden. The dough becomes pillowy soft while the sausage caramelizes slightly, creating a delicious contrast. Kids love helping shape the roses!
Ingredients
all-purpose flour
300g
instant yeast
4g
sugar
30g
salt
4g
milk
180ml
egg
1 large
unsalted butter
30g, softened
Chinese sausage (lap cheong)
6 links
mayonnaise
2 tablespoons
egg wash (1 egg beaten with splash of milk)
as needed
Instructions
1
Mix the dough
Combine flour, yeast, sugar, and salt in a bread machine or large mixing bowl. Add milk and egg. Start mixing until a shaggy dough forms, about 5 minutes.
2
Add butter and knead
Incorporate the softened butter and continue kneading for 10-12 minutes until the dough becomes smooth and elastic. It should stretch thin without tearing easily.
3
First rise
Shape the dough into a ball and place in a lightly oiled bowl. Cover with a clean kitchen towel and let rise in a warm spot until doubled, about 1 hour.
4
Prepare the sausage roses
While dough rises, slice each sausage lengthwise but keep them attached at one end. Flatten slightly and spread a thin layer of mayonnaise on each piece. This helps with browning and adds flavor.
5
Shape the roses
Punch down the risen dough and divide into 6 equal pieces. Roll each piece into an oval roughly 15cm long. Place one sausage piece on top, with the cut side facing outward. Roll the dough around the sausage, then coil the ends to form a rose shape. Place in a lined muffin tin.
6
Second rise and bake
Cover the shaped rolls and let them rise for 30 minutes until puffy. Brush tops with egg wash. Bake at 180°C (350°F) for 22-25 minutes until golden brown. Let cool slightly before serving.
