Sausage: as needed
All Purpose Flour: 3 ½ cups
Milk: 1 cup
Milk Powder: 2tbsp
Water: ½ cup (or as required)
Egg: 1 while kneading + 1 for egg wash
Oil: 4tbsp+ while kneading (I used Olive oil)
Melted Butter: 4tbsp
Yeast: 1 ½ tsp
Salt: ½ tsp
Method Of Preparation
Sieve the flour, then add milk powder, sugar, yeast and salt. Then add the oil and butter and the egg, and mix together. Now add all the milk. Start kneading together and gradually add the water a little at a time. You might not need it all, so add it sparingly until your dough is nice and soft. Knead for 8-10 minutes. The more you knead it the softer the rolls will be.
Touch a bit of oil with your fingertips and apply all over the ball of dough. Cover in a bowl and set aside for 40mins to an hour for it to double in size.
Sausage should be at room temperature and slice it round.
Take medium sized balls from it and roll it flat with ½” thickness. Slice it length wise as ribbon pieces as shown. Place sausage pieces on one ribbon piece length wise as shown.
Then roll it from one end to other carefully and place the non sausage side down.
Do the same with the other dough too.
Place each sausage flowers on the greased baking tray with enough spaces in between and brush it with egg wash.
Cover again and keep aside for 15-20 minutes.
Meanwhile preheat the oven and bake at 1600C to about 30-35 minutes or till done.