This recipe for Sobrasada Sausage Bread Rolls have a hidden savory surprise in the middle. Made from a simple wheat yeast dough, these rolls are filled with savory sobrasada sausage before being sealed and baked until fluffy and golden. Sobrasada is a raw, cured sausage typically made with ground pork and flavored with paprika and other spices that traces its origins back to the Balearic Islands. If you have a hard time finding sobrasada you can also substitute chorizo.
- 600 grams whole wheat flour
- 400 grams water
- 10 grams fresh yeast
- vegetable oil
- 1 1/2 teaspoons salt
- sausage (Iberian Sobrasada, may be substituted with chorizo sausage)
- In a bowl, mix 300 grams of flour, water, and yeast. Let it rest until it doubles its volume.
- Add the rest of the flour, oil, and salt. Knead thoroughly and shape into a ball. Place in a greased bowl and let it rest for 1 hour.
- Fold the dough and let it rest for another hour.
- Preheat the oven to 250 degrees Celsius.
- Place the dough on a flat surface and divide into 10 portions.
- Stretch each portion into a rectangle.
- Add a few spoonfuls of sobrasada sausage in the middle and close the dough. Seal the edges using your fingers.
- Cover the rolls with a moist rag and let them rest until double their size.
- Place in the oven. Spray the inside of the oven 3 or 4 times in the first minutes.
- Bake for 25 to 30 minutes, lowering the temperature to 200 C once the bread rolls have risen. They are done when the inside temperature of the rolls is 92 to 95 C.
PER SERVING *
|Calories650Calories from Fat140|
|% DAILY VALUE*|
|Calories from Fat140|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.