Sausages in Yeast Dough

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Soft yeast dough wraps sausages in a spiral and bakes to a golden finish. Let the dough rise until visibly puffy, and leave a little space between the rolls so they brown evenly. Mix flour, yeast, sugar and salt. Add warm milk, egg and oil; knead 8 minutes until soft and smooth. Cover and rise about 1 hour, until doubled. Heat oven to 190°C (375°F). Divide into 8 portions and roll each into a long rope. Spiral around each sausage and tuck ends underneath. Set on a lined tray, cover and proof 20 minutes. Brush with beaten egg and sprinkle sesame if using. Bake 18 to 22 minutes until golden and dough is cooked through.

Recipe card

Sausages in Yeast Dough

Fluffy yeast rolls wrapped around sausages and brushed with egg wash.

Prep 25 minCook 20 minTotal 105 minYield 8 rolls

Adjust recipe Half batchOriginal batchDouble batchOnly numbered ingredient amounts change.

Equipment: Knife, cutting board, mixing bowl and suitable pan

Ingredients

500 g all-purpose flour 7 g instant yeast 250 ml warm milk 1 whole large egg 2 tbsp granulated sugar 1 tsp fine salt 2 tbsp neutral oil 8 whole sausages 1 whole egg, beaten for glaze 1 tbsp sesame seeds, optional

Instructions

1. Make dough

   Mix flour, yeast, sugar and salt. Add warm milk, egg and oil; knead 8 minutes until soft and smooth.

2. Rise

   Cover and rise about 1 hour, until doubled. Heat oven to 190°C (375°F).

3. Shape

   Divide into 8 portions and roll each into a long rope. Spiral around each sausage and tuck ends underneath.

4. Proof and glaze

   Set on a lined tray, cover and proof 20 minutes. Brush with beaten egg and sprinkle sesame if using.

5. Bake

   Bake 18 to 22 minutes until golden and dough is cooked through.

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How to tell when it is ready

Cook until tender and hot throughout.

Tips

• Measure ingredients before you begin.
• Cut ingredients into even pieces.
• Taste and adjust seasoning near the end.
• Cool leftovers promptly and refrigerate covered.

Troubleshooting

• If the mixture is too thick, add liquid gradually.
• If browning too quickly, reduce the heat.

Substitutions

• Use a suitable neutral oil if needed.
• Choose a compatible broth or dairy alternative.

Variations

• Adjust herbs or spices to taste.
• Add a squeeze of lemon for brightness.

Serving suggestions

• Serve with a crisp green salad.
• Offer fresh herbs at the table.
• Pair with bread or a suitable grain.
• Add a simple seasonal vegetable side.

Make ahead

Measure ingredients ahead; refrigerate perishable components and cook shortly before serving.

Storage

Refrigerate leftovers within 2 hours and use within 3 days.

Food safety

Contains wheat, milk and egg. Follow package directions for sausages; reheat until steaming hot.

Frequently asked questions

Can I prepare this ahead?

Prepare components ahead and refrigerate promptly.

How should I store sausages in yeast dough?

Refrigerate leftovers within 2 hours and use within 3 days.

Serve promptly and refrigerate leftovers safely.