Tuesday, July 15, 2014

Mini Sausage Wholemeal Bread Rolls ( 港式迷你全麦肠仔包)

Sausage Wholemeal Rolls

On the same day that  I made the white Mini Sausage Bread Rolls, I also made another batch using the bread dough for Kopitiam Milk Buns .  However, this time I substituted the plain bread flour with wholemeal bread flour; still soft and fluffy.  

(A)  Overnight Sponge Dough:  Mix into a dough and leave overnight in the fridge:
215g bread flour
145g fresh milk
2g instant dried yeast

(B)  Bread Dough:

100g wholemeal bread flour
30g fresh milk
30g egg (lightly beaten)
7g instant dried yeast
5g salt
60g caster sugar
12g milk powder
45g Rice Bran oil

18 mini frankfurts, lightly grilled egg wash (1 egg beaten with 2 tbsp water)

white sesame seeds
black sesame seeds

  • Bring the overnight dough to room temperature.
  • In a mixer fitted with a dough hook, combine the overnight dough (cut into small pieces) together with all the ingredients in (B), except the oil.
  • Knead until it forms a slightly sticky soft dough.  Gradually add in oil.  Continue to knead until smooth and elastic.  
  • Shape the dough  into a smooth ball and place in a greased  bowl.  Cover with  clingfilm.  Then place it in a warm, moist and draught-free place to allow the dough to rise until double.
    Once the dough has doubled in size, press down gently on the dough to deflate it.
  • Turn the dough out onto a lightly oiled work surface.  Divide equally into 18 portions.  Roll them into balls, covered with cling wrap and let them rest for 15 minutes.
  • Working with one piece at a time, using a rolling pin, flatten each ball of dough into an oval shape.  Roll the dough into a cylinder.   Rest for about 10 minutes.  Then using a rolling pin flatten the dough into a triangular shape. Place a sausage on the wider end of the (triangle) dough and roll up.  
  • Place rolls on a tray lined with baking paper, covered with cling wrap and leave to rise until almost doubled (80 - 90%).
  • Preheat oven to 170 deg .
  • Brush egg wash on surface of the rolls and sprinkle sesame seeds on top.  Bake for about 30 minutes or until golden brown.
  • Transfer onto a wire rack to cool.


  1. Yes,I also like the Kopitiam Milk Bun's dough.Really soft and fluffy. Your Mini Sausage Wholemeal Bread Rolls looks very tempting! Can i have some for my this afternoon tea time?

    1. How about bringing a few slices of your yummy blue pea and soy milk chiffon and we can have both for afternoon tea Aunty Young ;D

  2. Hi Veronica,

    Good to know that this always good kopitiam milk buns recipe works well with wholemeal flour too. Have to make this healthier version of bread for my son too :D


    1. Yes the wholemeal bun compensate for the not so healthy frankfurts

  3. Veronica, your mini sausage rolls are so cute! Perfect for my afternoon snack hah..hah...

  4. This is my gal's favourite especially the mini one, looks so cute too.

    1. Cute and great for kids' lunch boxes. Although can't have them eat sausages too often ;P

  5. I did went straight to my kitchen to bake the sausage roll right after you posted yours the other day but the rolls got slightly burnt on top as I was busy preparing my dinner.....so no posting of the sausage roll. Love your sausage rolls as you roll it so nicely. Mine....duh!

    1. It's ok as long as you can still eat them, none go to waste. Thanks for your compliment, Mel. I didn't think I did a good job on the rolling, unlike Sonia who did such an exquisite job.

  6. wholemeal version sound healthy than normal plain bread.

  7. I wish I could have one with a bowl of veggie soup for the dinner. They look super!

  8. Ooh these are so adorable Veronica! I can imagine that they're quite the crowd pleaser :D


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