Sausages in dough + buns

Category: Yeast bread
Sausages in dough + buns

Ingredients

Dough:
Wheat flour 450 g
Cereal flakes 50 g
Water 330 ml
Salt 2 tsp
Sugar 1 tsp
Rast. oil 1 tbsp. l.
Dry yeast 1 1/2 tsp
Additionally:
Sausages 8 pcs.

Cooking method

  • Knead the dough in HP. Divide it in two. Roll into a circle. Cut one circle into 8 pieces (like cutting a cake). Put the sausage on the wide edge and roll it up.
  • Roll out the second part of the dough, roll it up with sausage and cut into buns (I got 7 pieces).
  • Put on in a smoked form. Bake until tender (about 30-60 minutes).



Rogaliki + bulochki1.JPG
Sausages in dough + buns
Rogaliki + bulochki2.JPG
Sausages in dough + buns
tatalija
It looks amazing, I already wrote it down, I will do it on the weekend. Mom boys love buns with sausages very much. Just a couple of questions: What about cereals, can I have any? like oatmeal, we still sell 4 types of flakes in one, like all cereals. And then at home I know for sure that there are oatmeal. And the most important question, is the dough as fluffy as a rim or denser?
I'm still looking for a recipe for French buns. So that the oven kneads them, and then I sintered in a microwave on convection. Do you still have recipes in your arsenal?
Svetik S
About cereals: I baked 3 cereals with cereals. You can just oatmeal and 4 or more.

The dough of medium splendor is not cold. I kneaded the dough for bread, but along the way I decided to use sausages. A child (3 years old) ate two "twisted sausages" at once.

On French dough: take your French bread recipe and bake them into buns.

PS I store it in the refrigerator (ate for 2 days), then for 30-60 seconds in the microwave.
tatalija
I will use the advice, somehow I did not think of taking a standard recipe from X, B.
And in a microwell, do you just bake in wave mode or on convection?
Since what you suggested to me is generally an ideal option, I kneaded the dough, threw it in the refrigerator, pulled it out in the morning, while jogging, the dough warms up and then in the microwave and class, morning smelling buns ... What could be more wonderful.

I still haven't got my hands on the microwaves, I bought a fancy one and don't use it to the fullest. I tried to bake a casserole in it, it seemed that it would be faster and more rosy in the oven.
Svetik S
I bake in the oven
I only heat it up in the microwave.
Somehow with baking, I'm generally afraid to add knots, just warming up.
Alexandra
Svetik S,

Then recently my son saw in my computer a photo of your sausages in the dough and caught fire to make such.
Yesterday I did it with a little help, I was terribly pleased!

We took 4LIFE organic flakes, they are tough, not like Nordic ones. Everything was done according to the recipe, only a little less salt was added to your taste.
We do not bake on dry ones - we took 12 g of pressed ones, dissolved in warm water with a spoonful of sugar.
Gingerbread man a little rule, 4 tablespoons of flour added.

There is no dough left on the buns, 2 baking sheets of Viennese sausages are wrapped.
It was a tremendous success.

Thanks for the recipe! Next time we decided to make pizza with this dough
tatalija
Svetik, tried your recipe, GREAT. The flakes were only oatmeal, I did not make any other digressions. I also did it only with sausages (I took sausages with cheese), a complete dish came out, for today there are only 6 pieces left and that is no longer there. An excellent way of wrapping, otherwise I always have a problem with sculpting, but here they are even, beautiful.

In one word, thanks for the recipe, now I have it in my collection
wasp
Tell me, can you cook a sausage in a dough in a bread machine?
Crochet
wasp, look here, exactly what you are asking about:
https://Mcooker-enn.tomathouse.com/in...ic=3473.0
Answer number 31.
Alexandra
Svetik S,

Made a dough according to the recipe and baked 2 stone pizzas from it
Sausages in dough + buns

Sausages in dough + buns
Crochet
Svetik S, I hasten to thank you for the wonderful recipe and show off my giant sausages:

Sausages in dough + buns

The family loved it! Thank you!
MargoL
Girls, at what temperature and in what mode are these sausages baked? About the regime - I'm talking about the oven. I have a lot of them: convection, convection + upper grill, upper grill more powerful and less powerful, cake, pizza and an ordinary oven - heated from above and below. I tried it on convection - it turned out horror, sausages in breadcrumbs. And it was such a beautiful dough ... And the buns that lay on the same pan, with a dry crust and did not rise a little
Anastasia
Quote: MargoL

I tried it on convection - it turned out horror, sausages in breadcrumbs. And it was such a beautiful dough ... And the buns that lay on the same pan, with a dry crust and did not rise a little

And it is on convection that I get a very wonderful baking - I grease eggs with yolk + 2 tbsp. tablespoons of milk and a shiny, ruddy surface is obtained. What temperature do you set for convection? I set it to 170 degrees. Above is not necessary! Then they rise well during baking. And if you set the temperature higher, then they grab and nothing rises anywhere, but only fried and dried. And you have to watch out for convection, everything is prepared very quickly. How beautiful it will be reddened and you will like it - you can pull it out - you don't need to keep it for a long time, especially the sausages in the dough, the filling is already ready there, and the dough is quickly cooked.
MargoL
Well, then it is more or less clear - I set 200 degrees ... Then I reduced it to 180. Thank you, Anastasia, I will try again!
ksunya
Svetochka, thanks for the recipe. Sausages in dough are my daughter's favorite dish. How many have not tried to bake with different dough, everything is wrong. In this recipe, the quantity of dough does not interrupt the sausage, in general, super. But instead of simple buns, I baked buns with meat from the second half of the dough. I am sharing the recipe, because it turned out not just tasty, but very tasty. Roll out the dough in the same way as for sausages. Grease minced meat + onion + egg + spices on top. This mixture should be thin and salty. Roll up. Pinch the edges. Cut the sausage into about 5 centimeters and turn it out a little like a rose (you can just put it on a baking sheet without turning it out). Grease a baking sheet and place the buns with one side of the meat down on it. Grease with an egg on top and bake at 180 degrees for 30-40 minutes. The result is meaty buns.
DJ
Svetik S and what is the mixing mode, and how long does it mix? Is the main dough for 2.20 minutes or half an hour?
Zhivchik
Svetik S, Do you need to boil sausages before wrapping them in dough? And if you do not boil, then they will not burst during baking?
Anastasia
Quote: Zhivchik

Do you need to boil sausages before wrapping in dough? And if you do not boil, then they will not burst during baking?

I never boil sausages before wrapping them in dough. They do not burst, they bake well with the dough.
Wildebeest
Zhivchik
If you are afraid that the sausages will burst when baking in the dough, then pierce them in several places.
Once my sausages burst because they were in a natural casing. Oh, and the vidocq was !!!! If without a shell, it can carry.
And you don't need to boil them at all, but you can, if they seem very salty, in order to get rid of excess salt in this way.
Zhivchik
I baked sausages in dough. In the first photo of baking made from half of the dough from the first run, and in the second I just added buns.

Copy 2009_09020002.JPG
Sausages in dough + buns
Copy 2009_09020004.JPG
Sausages in dough + buns
Wildebeest
Zhivchik, you have got pretty sausages.
Zhivchik
Quote: Wildebeest

Zhivchik, you have got pretty sausages.

Wildebeest, Thank you!
They may look nothing, but the taste is very bland and dry.
I expected it to be better. But this is a matter of taste.
I prefer the richer sausage dough.
Wildebeest
Zhivchik
As a rule, I use Khrushchev's dough for sausages in dough.
Zhivchik
Where to find such a recipe? I entered something into the search engine and did not give me such a Temko.
Summer resident
Quote: Zhivchik

Where to find such a recipe? I entered something into the search engine and did not give me such a Temko.

catch https://Mcooker-enn.tomathouse.com/in...smf&Itemid=26&topic=952.0
Zhivchik
Tanyushka-Dachnitsa, Thank you!
Lyovushka
The dough did not work out for some reason, very liquid ... I put the dough in HP on the mode ...
Crochet
Quote: Lyovushka

The dough did not work, it was very thin ...
Lyovushka, and you measured the ingredients on the scales or in a glass?

Quote: Lyovushka

The dough didn't work out for some reason
Lyovushka, well, do not be upset you so Sausages in dough + buns... On the forum there are a lot of wonderful and repeatedly tested / verified by forum users dough recipes for every taste, for buns, and for sausages and for much more. And do not hesitate to ask the members of the forum for help, they will certainly help you and answer all your questions.

Lyovushka
Crochet yes measured it out with a measuring cup ... probably it was necessary to weigh
Thank you ... I just know all the delights of this business
Crochet
Quote: Lyovushka

probably should have been weighed
That's right . IMHO of course, but weighing gives a more stable result !!!

Lyovushka, by the way, why with glasses? Have you got the scales yet?
Lyovushka

Lyovushka, by the way, why with glasses? Have you got the scales yet?
[/ quote]
there is not a scale ... a glass is more convenient or something
fray Zayac
quite a bread taste of the dough. liked.
yeast let only (((
made an apple biscuit out of 1/2 dough - amazing!

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