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You need Bread (strong) flour.
Prepare Bread starter (natural leaven).
Provide Sugar.
Prepare Salt.
Prepare Butter.
You need Milk.
Use Wiener sausages.
Use Mayonnaise.
You need Ketchup.
Use Parsley (optional).
Use Egg (to glaze the rolls).

Making the starter: Soften active dry yeast. bake Amish Friendship Bread or use in your own . until smooth. Return remaining starter to. and raisins, if desired and rolling up to rise. Making sourdough bread is long term commitment but the great flavor is the pay-back! Beginning at long end, roll up tightly.

Mix the bread flour, salt and sugar together, then add the starter and milk, then knead it in all in a bread machine. Add the butter half way through..
Once the dough has finished kneading, form into a ball and transfer to a bowl. Cover it with plastic wrap to leave it for its first rising..
Once it has risen to twice its original size it's good! Check the dough with a finger by poking a hole in it. If the hole remains, the dough is ready..
Roll the dough into 6 balls. Each ball should be about 73 g. Cover the balls with a tightly wrung out cloth and let them rest for 30 minutes..
You can loop the dough in a ring like this, or you can make it into a round shape, or you can wrap the dough around the sausages!.
Place the wiener sausage on the rolls, and leave them to undergo their second rising. A little before they have finished rising, start preheating the oven to 230-250℃..
When the rolls have doubled in volume, brush the tops with beaten egg. Squeeze on some mayonnaise and ketchup..
Bake the rolls for 13-15 minutes at 210℃. Sprinkle them with parsley, if you like..

Pinch seams and ends to seal. Taper ends by gently rolling back and forth. **While RapidRise Yeast can be successfully used, for best sourdough flavor, we recommend using. Mini Sausage Bread Rolls made with the TangZhong dough - soft, fluffy and extremely delicious. Bread-making has always been a daunting task because my bread seldom comes out as fluffy and That recipe uses a Scalded Dough starter where flour is mixed with hot water into a dough and. To make a starter from scratch, all you need is some flour, water and time to lure those wild yeasts into action.

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