These sausage 
rolls never fail to cheer the kids. Perfect for some fun bakes over the long weekend!
~ Recipe makes 10 sausage rolls ~
Sweet Stiff Starter
- 25g starter
- 80g flour
- 35g water
- 15g sugar
Dough
- 220g bread flour
- 20g sugar
- 4g salt
- 1 egg
- 105g milk
- 20g butter
- All of the sweet stiff starter
Method
- Prepare the sweet stiff starter and use when it triples, about 7-8 hours at 27-28°C.
- Mix everything except the butter until the dough comes together and is strong.
- Add the butter in 2-3 batches and knead until fully incorporated and the dough achieves a windowpane.
- Bulk proof the dough for 2 hours at 28°C.
- Punch down the dough and divide into 10 equal portions. Round them up and let rest for 15 minutes.
- Roll out each portion and wrap around sausages.
- Sprinkle with water and coat with Parmesan cheese.
- Final proof for 3.5 hours at 28°C.
- Bake at 180°C for 15 minutes.