Rye rolls

Name: rye rolls
Cook time: 30 min
Total time: 135 min
Yield: 12
Ingredients: 200 ml Full Milk; 50 g unsalted butter or margarine; 100 g whole wheat flour; 250 g patent wheat flour; tl salt; 2 tl fine cristalsugar; 1 bag dry yeast 7 g; 4 bratwurst; 20 g fresh flat parsley; 3 el bread crumbs; 1 tl ground pimento; 2 medium sized egg

Rogwurst sandwiches

Ingredients

Kitchen Stuff

1 rolling pin
1 baking paper
1 cling film

Directions

Heat the milk with the butter in a saucepan until lukewarm.
Turn off the heat and wait until the butter has melted.
Mix both types of flour in a large bowl with the salt and sugar.
Add the milk-butter mixture and the yeast and mix with a mixer with dough hooks in 3 minutes to form a cohesive dough.
Knead by hand for another 5 minutes until the dough feels supple.
Dust a bowl with rye or superpatent flour, place the dough in it and cover with a clean tea towel. Leave for 45 minutes in a warm and draft-free place.
Meanwhile, remove the skin from the sausages and put the meat in a bowl.
Slice the parsley very finely and mix with the breadcrumbs, the pimento and the egg through the meat.
Divide the meat into 12 portions and form 10 cm long sausages with moist hands. Place in the refrigerator until use.
Knead the dough again and divide into 12 balls.
Roll out each ball with the rolling pin into a 10 x 15 cm piece.
Roll each sausage into a piece of dough.
Place the rolls with the seam downwards on a baking sheet covered with parchment paper.
Beat the egg in a bowl.
Brush the top of the buns with some egg.
Cover with cling film and let rise for another 30 minutes.
Preheat the oven to 200 ° C.
Brush the sausage rolls with the rest of the beaten egg.
Bake in the middle of the oven in about 20 minutes until golden brown and done. Leave to rest for 10 minutes. Eat hot or cold.