Sourdough SOFTEST Sausage Rolls

There’s nothing quite like biting into a warm, flaky, pillow-soft sausage roll — and these Sourdough SOFTEST Sausage Rolls take things to the next level. Made with a sourdough-enriched dough, these rolls are not only deliciously flavorful but also unbelievably soft and airy on the inside, with a golden, slightly tangy crust.

The secret? Incorporating sourdough starter into the dough gives it a natural fermentation that adds both depth of flavor and unbeatable softness. When paired with juicy, well-seasoned sausage filling, it’s a savory treat you’ll come back to over and over.

Perfect for breakfast, brunch, party snacks, or even a hearty lunchbox addition, these sausage rolls are freezer-friendly, crowd-pleasing, and comforting. Let’s dive into how to make them!

Cooking Time and Servings

• Prep Time: 25 minutes (plus proofing time: 3–4 hours or overnight)

• Cook Time: 25 minutes

• Total Time: 4.5 hours (including rising) or overnight

• Servings: 12 rolls

• Serving Size: 1 roll

Ingredients

For the Sourdough Dough:

• 1 cup active sourdough starter (fed and bubbly)

• 2 ½ cups all-purpose flour (plus extra for dusting)

• ¼ cup milk (warm)

• ¼ cup water (warm)

• 2 tbsp sugar

• 1 tsp salt

• 1 large egg

• ¼ cup unsalted butter (softened)

For the Sausage Filling:

• 500g (1 lb) good-quality sausage meat (pork or your favorite variety)

• 1 small onion, finely grated

• 1 garlic clove, minced

• 1 tsp dried thyme or sage

• ½ tsp black pepper

• ½ tsp salt

• 1 tsp Dijon mustard (optional)

For Assembly:

• 1 egg (beaten, for egg wash)

• Sesame seeds or poppy seeds (optional, for topping)

How to Make Sourdough SOFTEST Sausage Rolls

Step 1: Prepare the dough

1. In a large mixing bowl, combine the sourdough starter, warm milk, warm water, sugar, and egg. Mix well.

2. Add in the flour and salt, then knead until a shaggy dough forms.

3. Add the softened butter and knead until smooth and elastic (about 8–10 minutes by hand or 5 minutes with a stand mixer).

4. Cover the bowl and let the dough rise at room temperature for 3–4 hours, or until doubled. For better flavor and flexibility, refrigerate overnight after the bulk rise.

Step 2: Make the sausage filling

1. In a bowl, mix the sausage meat, grated onion, garlic, thyme, pepper, salt, and mustard (if using) until fully combined.

2. Divide the mixture into 12 equal portions and shape into short logs.

Step 3: Assemble the rolls

1. Once the dough has risen, turn it out onto a floured surface and divide into 12 equal pieces.

2. Roll each piece into a rectangle (about 5 x 3 inches).

3. Place a sausage log in the center, fold the dough over, and pinch to seal. Place seam-side down on a baking tray lined with parchment paper.

4. Repeat with remaining dough and sausage.

Step 4: Proof and bake

1. Cover the rolls loosely with a damp towel and allow to proof for another 45–60 minutes, until puffy.

2. Preheat your oven to 375°F (190°C).

3. Brush each roll with egg wash and sprinkle with seeds if desired.

4. Bake for 22–25 minutes or until golden brown and cooked through.

5. Let cool slightly before serving.

Notes

• Make ahead: Dough can be prepared and refrigerated overnight after the first rise. Just bring to room temperature before shaping.

• Filling options: You can substitute sausage meat with plant-based sausage for a vegetarian version or spice things up with chorizo or Italian sausage.

• Texture tip: The longer the cold ferment, the softer and more flavorful your dough will be. Up to 24 hours in the fridge is perfect.

• Freezer-friendly: Freeze baked rolls once cooled. Reheat in the oven for 10–15 minutes at 350°F (175°C).

FAQs

Q: Can I use sourdough discard instead of active starter?
A: You can, but the dough may not rise as well. If using discard, add 1 tsp instant yeast to help with leavening.

Q: Can I make this gluten-free?
A: This recipe is not easily adaptable to gluten-free flours due to the structure needed for the soft dough, but you can experiment with gluten-free all-purpose blends.

Q: How do I know the sausage is cooked inside?
A: The internal temperature of the sausage should reach 160°F (71°C). You can check one roll with a meat thermometer if unsure.

Q: What’s the best way to store leftovers?
A: Store in an airtight container in the fridge for up to 4 days. Reheat in the oven or air fryer to retain crispness.

Nutrition Information

Nutrition values are estimates and may vary based on brand and ingredient variations.

Disclaimer

These sausage rolls are a delicious treat best enjoyed as part of a balanced diet. Always consume in moderation, especially if managing dietary restrictions. This recipe contains gluten, eggs, and dairy. If you have allergies or intolerances, substitute ingredients with care or consult a medical professional before consuming.