These stuffed sausage bread rolls are soft, fluffy, and filled with juicy chicken sausage wrapped inside homemade bread dough. They are perfect for breakfast, snacks, lunchboxes, or even party appetizers. The buttery finish and golden crust make every bite warm and satisfying.
Why You’ll Love This Recipe
These sausage bread rolls are easy to prepare and taste just like bakery-style snacks fresh from the oven. The dough turns out soft and airy, while the chicken sausage filling adds a savory and hearty flavor. You can serve them warm for breakfast, pack them into lunchboxes, or enjoy them as an evening snack with tea or coffee.
Another reason to love this recipe is how customizable it is. You can add cheese, herbs, or vegetables to create different flavors every time. The twisted dough design also gives the rolls a beautiful homemade bakery look without needing advanced baking skills.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup warm milk
1 whole egg for the dough
1 whole egg for egg wash
3 tablespoons sugar
1 teaspoon salt
4 cups all-purpose flour
1 tablespoon instant yeast
4 tablespoons butter, softened
2 tablespoons oil
8 chicken sausages, pre-boiled
1 tablespoon melted butter for brushing after baking
Directions
In a large mixing bowl, combine the warm milk, 1 egg, sugar, and salt. Mix well until the sugar dissolves.
Add the flour and instant yeast to the milk mixture. Stir until a rough dough forms.
Add the softened butter and knead the dough for about 10 minutes until it becomes smooth and soft. If the dough feels sticky, lightly dust with flour while kneading.
Drizzle the oil over the dough and continue kneading for another minute. Shape the dough into a ball.
Place the dough in a greased bowl and cover it with a clean towel or plastic wrap. Let it rise for about 1 hour or until doubled in size.
Punch down the dough and divide it into 8 equal portions.
Roll each portion into an oval or rectangular shape. Cut thin strips on one side of the dough while leaving the center intact.
Place a pre-boiled chicken sausage on the uncut side of the dough and roll tightly.
Wrap the cut strips around the roll with a slight twist to create a decorative pattern.
Arrange the rolls on a lined baking tray, leaving space between them.
Beat the remaining egg and brush it over the rolls for a shiny golden finish.
Preheat the oven to 180 degrees Celsius and bake for 15 to 20 minutes or until golden brown.
Remove from the oven and immediately brush the tops with melted butter for extra softness and flavor.
Serve warm and enjoy.
Servings and timing
Servings: 8 bread rolls
Prep Time: 1 hour 30 minutes
Cook Time: 20 minutes
Total Time: About 2 hours
Variations
Add sliced cheddar cheese before rolling the sausage for a cheesy version.
Sprinkle sesame seeds or black seeds on top before baking for extra texture.
Mix dried herbs like oregano or parsley into the dough for more flavor.
Add finely chopped capsicum or onions alongside the sausage filling.
Use mini chicken sausages to create bite-sized party snacks.
Storage/Reheating
Store leftover sausage bread rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 5 days.
To reheat, place the rolls in a preheated oven at 160 degrees Celsius for about 5 to 7 minutes until warm. You can also microwave them for 20 to 30 seconds, though the oven method helps keep the bread texture better.
These rolls can also be frozen. Wrap each roll individually and freeze for up to 2 months. Thaw at room temperature before reheating.
FAQs
Can I use active dry yeast instead of instant yeast?
Yes, you can use active dry yeast. Dissolve it in warm milk with sugar first and let it sit for 5 to 10 minutes before mixing the dough.
Can I make the dough ahead of time?
Yes, you can prepare the dough the night before and refrigerate it after kneading. Let it come to room temperature before shaping.
Why is my dough not rising properly?
The milk may have been too hot or too cold. Yeast works best with warm liquid, around lukewarm temperature.
Can I use whole wheat flour?
Yes, but the texture will be denser. You can use half whole wheat flour and half all-purpose flour for softer rolls.
Do I need to boil the sausages first?
Yes, pre-boiling helps ensure the sausages are fully cooked and juicy before baking.
Can I add cheese to the filling?
Absolutely. Cheese pairs very well with chicken sausage and creates a rich flavor.
How do I keep the bread soft?
Brushing melted butter on the hot rolls helps keep the bread soft and moist.
Can I make these without eggs?
Yes, you can replace the egg in the dough with yogurt or milk, though the texture may vary slightly.
What can I serve with sausage bread rolls?
These rolls taste great with ketchup, garlic sauce, chili sauce, or a warm cup of tea.
Can I freeze unbaked rolls?
Yes, shape the rolls and freeze them before the second rise. Thaw and let them rise before baking.
Conclusion
Stuffed sausage bread rolls are a delicious homemade snack that combines fluffy bread with savory chicken sausage filling. They are simple to prepare, family-friendly, and perfect for any occasion. Whether served fresh from the oven for breakfast or packed as a snack, these golden bread rolls are always satisfying and comforting. Once you try them, they are sure to become a favorite in your kitchen.
Soft and fluffy homemade bread rolls wrapped around juicy chicken sausages and baked until golden brown, finished with melted butter for a warm and satisfying bakery-style snack.
Ingredients
1 cup warm milk
1 whole egg for the dough
1 whole egg for egg wash
3 tablespoons sugar
1 teaspoon salt
4 cups all-purpose flour
1 tablespoon instant yeast
4 tablespoons butter, softened
2 tablespoons oil
8 chicken sausages, pre-boiled
1 tablespoon melted butter for brushing after baking
Instructions
In a large mixing bowl, combine the warm milk, 1 egg, sugar, and salt. Mix until the sugar dissolves.
Add the flour and instant yeast to the mixture and stir until a rough dough forms.
Add the softened butter and knead the dough for about 10 minutes until smooth and soft.
Drizzle the oil over the dough and knead for another minute. Shape the dough into a ball.
Place the dough into a greased bowl, cover, and let rise for about 1 hour or until doubled in size.
Punch down the dough and divide it into 8 equal portions.
Roll each portion into an oval or rectangular shape. Cut thin strips on one side while leaving the center intact.
Place a pre-boiled chicken sausage on the uncut side of the dough and roll tightly.
Wrap the cut strips around the roll with a slight twist to create a decorative pattern.
Arrange the rolls on a lined baking tray, leaving space between each roll.
Beat the remaining egg and brush it over the rolls for a shiny golden finish.
Preheat the oven to 180°C (356°F) and bake for 15 to 20 minutes or until golden brown.
Remove the rolls from the oven and immediately brush with melted butter.
Serve warm and enjoy.
Notes
Use lukewarm milk to help activate the yeast properly.
Pre-boiling the sausages helps keep them juicy and fully cooked.
Adding cheese creates a richer and more flavorful filling.
Brush the hot rolls with melted butter to keep the bread soft.
Whole wheat flour can be used for a denser texture.
Store leftovers at room temperature for up to 2 days or refrigerate for up to 5 days.
Freeze baked or shaped unbaked rolls for up to 2 months.
