Sunday, November 15, 2015

Soft And Fluffy Sausage Roll - Water Roux method

I came and raided my daughter and son-in-law 's kitchen.  I have a sudden craving to bake some rolls for my daughter and son-in-law and this is the best that I could do.  It is easy and the rolls turned out soft and fluffy without a bread machine and without a cake mixer.  Hand knead lightly...thats all...simple and the end result...beautiful aromatic soft and fluffy...yum yum.  My JO and I had them for high tea...the smell of freshly baked rolls filled the house and our tummy just cant keep rumbling. We walloped two each and kept the rest for my son-in-law. The first thing my son-in-law said was    " it is good..really good "  hahaha so rewarding, so relaxing and so fun !

waiting to be baked..I discovered I have not lost touch to
bread making at all...not rusty :)

beautifully braided and golden brown

love the soft and fluffy texture :)

I love what I have baked ...the aroma of freshly baked rolls
filled the house and lingers till late in the afternoon

Soft & Fluffy Sausage Buns - Water  Roux Method
( dough using water roux method adapted from Grace of Kitchen Corner )


195g bread flour

90g plain flour  
12g milk powder 
30g caster sugar 
6g salt 
6g yeast 
60g beaten eggs 
65g water 
75g water roux  
45g unsalted butter 
9 sausages

egg yolk - beaten for egg wash

Recipe for the water dough "water roux":


Cook 250g water with 50g bread flour at medium low heat, keep stirring until it become thicken and no lumps left. If you've a candy thermometer, measure it until the temperature turn to 65C then turn of the heat. Texture is like baby porridge. Transfer to a clean bowl and cover with a cling wrap to avoid skin forming.


1. Put all the rolls ingredients into mixing bowl and knead into a soft dough. Continue kneading until smooth and elastic and the dough no more sticking at the side of the mixing bowl. Let it proof for 40 minutes in a clean bowl cover with cling wrap.

2. Divide the dough into even size of 9 portions and shape it into smooth ball shape. Let is rest for 10 minutes.

3. Flatten each dough with your hand and roll it out in longish shape.  Use a sharp knife , cut a few strips diagonally for braiding . Do not cut to the center. Place the sausage in the center and start braiding.  Place rolls on a greased baking tray and let the dough proof for 40 minutes.

4. Egg wash the braided rolls and bake at 180C for 20 minutes.

Enjoy !


  1. You can make these with your eyes close!

    1. Ha-ha..yea you are right...after years of making them. I started making these since the kids were in college :)