Brabant Sausage Rolls

Melt the butter in a pan or microwave. Mix the flour, sugar, yeast and salt in a bowl.

Add the melted butter and lukewarm water and mix everything by hand or with mixer with dough hooks into cohesive dough.

Gradually add the rest of the hand-warm water while mixing. Knead the dough well for about 10 minutes until it is supple and elastic.

Place the dough in a bowl and cover it with foil. Let rise in a warm place for approx. 1 hour until volume is 2 to 3 times as large.

Mix the mince with the nutmeg, ginger powder and coriander, some pepper and salt. Divide the minced meat into 12 equal portions and form into sausages of approx. 12 cm.

Place the minced sausages covered in a refrigerator until use. Take the dough out of the bowl, knead it once and divide into 12 equal portions.

Form the portions of dough into rolls and put them on a plate or large plates. Cover loosely with cling film and let rise for about 30 minutes.

Preheat the oven to 225 ° C.

Grease the baking tray. Sprinkle the counter with the flour and roll out the bread roll dough into pieces of approx. 15 x 18 cm. Place minced meat sausages on the short sides.

Fold the sides about 1 cm over the filling and roll up the dough pieces. Place the sausage rolls with the seam down on baking sheet.

Split the egg, beat the egg yolk and brush the top of the buns. Fry the buns in the middle of the oven in about 20 minutes until golden brown and done.