Savoury Breakfast Rolls
This recipe is based on a very old Sussex recipe known as ‘Hikers’ brunch’ or Sussex Sausage Rolls. You can use other fillings to make the rolls really interesting and a surprise to bite into. Good food when you’re on the move, they are useful to take if you have an early start to eat part way through your journey.
175g strong wholemeal flour
175g strong white flour
pinch of salt
a good pinch of mixed herbs
15g fresh yeast
1 tsp of sugar
450ml (approx) hand–hot water
1 tbsp sunflower oil extra flour, for kneading
450g vegetarian/vegan sausages of your choice (8 sausages), cooked and cooled
- Preheat oven to 220C/425F/Gas 7.
Grease a baking sheet.
Sift the flours and salt into a large bowl.
Add the mixed herbs.
In a small mixing bowl, cream the fresh yeast with the sugar and add a little of the hand–hot water.
Leave in a warm place for about 10 minutes until it starts to froth (if using dried yeast, add the water first).
Add the yeast to the flour together with the sunflower oil.
- Add enough water to make a soft but not sticky dough that comes away from the bowl easily.
Turn the dough out onto a floured work surface and knead for 10 minutes.
- Return the dough to a lightly greased bowl, cover loosely with cling film and leave to rise until doubled in size (45~60 minutes).
Knock the dough back, knead for a couple of minutes then cut into 8 equal pieces.
Roll each piece out to a rectangle, a little longer than each sausage and about 7.5cm/3ins wide, and form each piece around a cold sausage — the dough should be about 0.75cm~1.25cm thick all over.
- Place on the greased baking sheet and leave to rise for about 20~30 minutes until the dough has doubled in size.
Bake in the pre–heated oven for about 15 minutes, then reduce the temperature to 180C/350F/Gas 4 for a further 20 minutes.
Eat warm or cold with the relish of your choice.