Last Saturday we had family day, all the brothers and sisters. Cosy and always a surprise what we are going to do.

We arrived at a house where there was a bakery around the back.

We are going to bake sausage rolls. Afterwards, you got them to eat. If they were successful:) The flour, yeast, milk and butter were ready to make a nice dough. We were divided into pairs so we could work together. Knead in turn and work inwards, adding a little milk each time. At the end, add the salt, because that should not be added to the yeast. Thinking of the Efteling, of the lowland where the bakers were also kneading dough.

The retired baker regularly came to see if the dough was already kneaded well, no more lumps in it and you had to be able to make a thin membrane out of it. Since we were going to make 24 sausage rolls together, the dough was divided. A special ruler as an aid.

When we get started with the minced meat, the dough may rise for a while.

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