Sausage and cheese buns

12 servings
2 hours 30 min

How to make sausage and cheese buns? Prepare all the ingredients. Take the refined vegetable oil. Buy horned boiled sausage. And so that the buns turn out even more fragrant, take smoked. Buy cheese from varieties that melt well when baked. Sesame can be replaced with poppy, flax seeds, or you may not use sprinkles. Take the flour of the highest or first grade so that the buns turn out to be crisp white inside.

Heat the water to degrees 35-38. At this temperature, yeast is activated faster. Pour in the sugar. Stir. In sweet environments, yeast grows faster. Pour in the dry yeast. Stir. Cover with a cloth napkin and send to a warm place for 15-20 minutes. Dry yeast can be replaced with fresh ones in an amount of 15g. If the kitchen is quite warm, close the windows and leave a container of yeast on the table.

In the meantime, prepare the flour. Be sure to sift it through the sieve. Thanks to this step, the dough will turn out to be more airy.

If the yeast is of high quality, foam should form on the surface. If not, yeast of poor quality was used or the room was cool. In this case, the pastries may not rise and turn out to be clogged.

Pour the vegetable oil into the steam and pour in the salt. Stir.

Sprinkle the prepared flour in small portions. After each flour addition, stir well with a spoon to moisten all ingredients well. You may get more or less flour than I do.

When the dough becomes quite dense and difficult to mix with a spoon, it's time to continue kneading with your hands.

Dust the board with flour. Transfer the dough and mash until you have a soft lump that doesn't stick to your hands. Gradually, add flour if necessary. Since everyone's flour is different, its amount can vary within small limits and differ from what is declared in the recipe.

Transfer the dough back to a deep bowl. Cover with a cloth napkin and leave in a warm place for 90 minutes. The time is approximate - the test may need either more or less minutes/hours to lift.

Meanwhile, prepare the stuffing for the buns. Cut the boiled sausage into small cubes. Grate hard cheese on a medium or coarse grater.

After the specified time in step 9, the dough is increased by 2-3 times. The proofing time of the dough depends on the temperature in the room and the quality of the yeast and may be greater or less.

Move the rested dough to a sprayed board and wash well. Divide into 3 pieces. From each, form a ball and work with each in turn. While working with one piece, return the others back to the bowl and cover with a napkin to prevent the dough from weathering.

Roll out into a thin rectangular layer. If necessary, to prevent the dough from sticking to the board, dust the board with flour.

Divide the cheese and sausage figuratively into 3 parts. Distribute part of the grated cheese and chopped sausage onto a layer of dough.

Twist into a tight roll and pinch the edges on the sides and along the length of the roll to keep the filling inside.

Cut into 8 serving pieces.

A metal baking sheet, a heat-resistant shape, or you can take muffins for baking, then the buns will turn out to be a beautiful shape. Cover the baking sheet and shape with high-quality parchment so that the buns do not stick to the bottom. I didn't lubricate the iron molds with vegetable oil, and ultimately, they stuck to the bottom. How I got out of this situation, I will tell you further. Cover the tin with a cloth napkin and leave in a warm place for 25-35 minutes.

Shake the yolk. Grease the blanks. Sprinkle with sesame seeds. Preheat the oven to 190-200 degrees. Since everyone's technique is different and differs in power, focus on your oven. The baking time may differ from that specified in the recipe. Send to bake for 20-25 minutes. To check if the buns have baked, remove the browned pastries and puncture with a wooden skewer. If the dough does not stick, then the pastry is ready.

Sausage and cheese rolls are ready. In this case, I could not immediately get them out of the uniform. In order to remove them from the molds, I covered them with a cloth napkin, added a plastic bag on top, and covered them with a warm towel. I left it for 15-20 minutes. After this procedure, she slightly picked up her shoulder blade and removed it from the mold.

Immediately after baking, the buns are very, very soft, melting right in the mouth. After cooling completely, they are well cut with a knife. Store them in a tightly closing container for no more than 1-2 days, then they will become denser and not so tasty. Cold buns can be heated a little in the microwave before serving, this will give them airiness. Enjoy your meal!