Dutch sausage bread rolls

Four men were needed for this recipe. And two attempts. And yet they were not exactly as I remember from the when I was a child: sausage bread rolls from Brabant, which is a county in the South of The Netherlands. Since we moved to Amsterdam we don’t eat sausage bread rolls that often, the premade ones from the supermarket are nothing like the original ones from the baker. But as a real “Brabander”, I must be able to make them myself right?

Well, that was easier said than done…. The first round: too much salt and too much fat. Second round: could use more flavour. Probably I was just too stubborn to write an “own” recipe; a good sausage bread roll is just a good sausage bread roll so why mess with the existing recipes?

So what about these 4 men?

I started with the recipe of Bas (Man 1); he got me at “time is flavour” ;-). So my dough indeed was quietly rising in the refrigerator for a few days. Man 2 is the brother of my sister in law, called Maikel and he is a baker in Brabant; the right guy for some good advice. On Facebook he responded that he was very curious what the long rising time would do to he dough and he could also tell me exactly why my first attempt failed. A great Dutch male foodblogger “The Man Who Can Cook” (Man 3) and Rudolph van Veen (Man 4, the most famous TV baker in The Netherlands and coming from Brabant) completed my quest for the ultimate sausage bread roll recipe.

So, will I give you the ultimate sausage bread roll recipe? Well no, it was still a mix of existing recipes of those 4 men; which of course just tastes good eh. But for me, the ultimate sausage bread roll can only be found at a bakery in Brabant, all homemade and fresh.

“Brabantse” sausage bread rolls

Makes approx. 12 pieces

Ingredients

• 300 grams of flour
• 7 grams of yeast
• 7 grams of sugar
• 5 grams (1 teaspoon) of salt
• 200 ml lukewarm milk
• 37 grams of melted butter
• 1 beaten egg (to brush rolls)

For the sausage

• 500 grams low fat minced meat
• 1.5 tsp. Dijon mustard
• 1.5 tsp. Worcestershire sauce
• 1/2 tsp. nutmeg
• Salt
• Pepper
• 1 bread crumbs
• 1/2 beaten egg

Instructions

1. Mix all the ingredients for the bread, but without the egg, in a bowl until well blended
2. Knead the dough for 10 minutes on a floured surface until elastic, it should becoming less sticky
3. Put the dough in a floured bowl, cover with a damp tea towel or plastic wrap and let rise at room temperature for about 10 minutes
4. Remove the baking tray from the oven and preheat the oven to 220 degrees
5. Remove the dough from the bowl and you divide it into 12 equal pieces. Roll balls and let these balls of dough rise on a sheet of baking paper for 10 minutes
6. Meanwhile, mix all ingredients for the sausages. If the meat is too wet add some extra bread crumbs
7. Divide the ground beef into 12 equal portions and roll into sausages
8. Put some flour on your work surface and roll a ball of dough into an oval piece to fit the sausage
9. Place a sausage on the dough, and brush one long side with a little beaten egg
10. Fold the short edges of the dough over the sausage, and then the long edges over each other
11. Press the seam tightly, and carefully roll the bun on your worksheet to create a nice round bread roll. Place the sausage roll seam side down on a lined baking tray
12. Repeat with all the dough balls and sausages; then leave the sausage bread rolls to rise for another 45 minutes under plastic film (note: they will expand, so leave some space between the sausage bread rolls on the baking tray)
13. After rising brush the top of the sausage rolls with some beaten egg and bake about 25 minutes in the preheated oven

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