{"id":7139,"date":"2021-09-12T14:38:35","date_gmt":"2021-09-12T18:38:35","guid":{"rendered":"http:\/\/cookwithcatherine.com\/?p=7139"},"modified":"2021-09-12T14:38:37","modified_gmt":"2021-09-12T18:38:37","slug":"sausage-bread","status":"publish","type":"post","link":"https:\/\/cookwithcatherine.com\/index.php\/2021\/09\/12\/sausage-bread\/","title":{"rendered":"Sausage Bread – Roti Sosis"},"content":{"rendered":"\n

Roti in Bahasa Indonesia means bread and sosis is sausage. I’m not sure where this bread originates from but you can find it in most bakeries in Indonesia. Growing up, I often ate this for breakfast. You can find many different kinds of this sausage bread in Indonesia but for the most part the only difference will be the shape. This recipe will be for caterpillar (ulat) shape sausage bread. <\/p>\n\n\n\n

Substitution<\/h4>\n\n\n\n

Garlic:<\/strong> I’m using 4-5 cloves of garlic, you can substitute it with 4-5 tsp of garlic powder.<\/p>\n\n\n\n

Onion:<\/strong> You can substitute 1 tablespoon of onion powder for one medium chopped onion. <\/p>\n\n\n

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Sausage Bread – Roti Sosis<\/h2>Recipe by Catherine Ricardo<\/span>Difficulty: Easy<\/mark><\/span><\/div>
<\/span>Servings<\/span>

10<\/p>bread<\/span><\/div>

<\/span>Prep time<\/span>

30<\/p>minutes<\/span><\/div>

<\/span>Cooking time<\/span>

30<\/p>minutes<\/span><\/div><\/div><\/div>

Ingredients<\/h3>
  • Roux or Tang Zhong <\/strong><\/li>
  • <\/span>

    3 tbsp water<\/span><\/p><\/li>

  • <\/span>

    3 tbsp milk<\/span><\/p><\/li>

  • <\/span>

    2 tbsp all purpose flour \/ bread flour<\/span><\/p><\/li>

  • Dough <\/strong><\/li>
  • <\/span>

    2 1\/2 cup bread flour<\/span><\/p><\/li>

  • <\/span>

    1\/4 cup sugar<\/span><\/p><\/li>

  • <\/span>

    1 tbsp instant yeast<\/span><\/p><\/li>

  • <\/span>

    1\/2 cup milk, lukewarm <\/span><\/p><\/li>

  • <\/span>

    1 large eggs, beaten<\/span><\/p><\/li>

  • <\/span>

    4 tbsp butter, room temperature<\/span><\/p><\/li>

  • <\/span>

    4-5 cloves of garlic<\/span><\/p><\/li>

  • <\/span>

    1 tsp salt<\/span><\/p><\/li>

  • <\/span>

    2 tbsp milk powder (optional)
    <\/span><\/p><\/li>

  • Toppings<\/strong><\/li>
  • <\/span>

    1 medium onion, chopped<\/span><\/p><\/li>

  • <\/span>

    1 cup mozarella cheese<\/span><\/p><\/li>

  • <\/span>

    10 sausages<\/span><\/p><\/li>

  • <\/span>

    Ketchup<\/span><\/p><\/li>

  • <\/span>

    Mayonnaise<\/span><\/p><\/li>

  • <\/span>

    parsley, chopped finely<\/span><\/p><\/li>

  • Egg Wash<\/strong><\/li>
  • <\/span>

    1 large egg<\/span><\/p><\/li>

  • <\/span>

    1 tbsp of milk<\/span><\/p><\/li><\/ul><\/div>

    Directions<\/h3>
    • Preparation<\/strong><\/li>
    • Mise en place! There are a lot of ingredients for this recipe so make sure to measure everything out beforehand. <\/li>
    • Mince the garlic and toast it in the pan for 2-3 minutes or until it turns slightly brown. Then, combine it with the room temperature butter. Mix well. This will be the garlic butter we use later.<\/li>
    • Separately combine chopped onions with mozzarella cheese, this will be the final topping. Set aside.<\/li>
    • To make roux \/ tangzhong<\/strong><\/li>
    • Combine all tangzhong ingredients in a saucepan and stir until everything is combined. Then turn the stove on to low heat. Keep whisking for about 3-5 minutes until the roux becomes thick. <\/li>
    • Transfer it to a cup and let it cool to room temperature<\/li>
    • Dough<\/strong><\/li>
    • Combine all dough ingredients in a mixing bowl and add the tangzhong\/roux as well. Add garlic butter. Mix or knead until the dough is smooth and elastic.<\/li>
    • Knead the dough into a ball and let the dough rest in a greased bowl for 60 minutes. <\/li>
    • Gently deflate the dough and divide it to 10 equal pieces and shape each piece into a ball. Let these rest for 5 – 10 minutes. <\/li>
    • Flatten the dough until its 1\/4 inch longer than the sausage. <\/li>
    • Fold the ends of the dough over the sausage and pinch the long sides of the dough together to seal the sausage. Once sealed, roll the dough again to make it more cylindrical and place it on the lined sheet pan. <\/li>
    • Using a pair of scissors, cut the dough covered sausage into a quarter inch slices. Make sure to not cut the sausage all the way through. \"\"<\/li>
    • Shape the sausage and twist the dough to the left and right until it looks like a caterpillar. \"\"
      \"\"<\/li>
    • Cover the sausage bread and let the dough proof again for 30 minutes.<\/li>
    • Preheat the oven to 350\u00b0F.<\/li>
    • Once the sausage dough has almost doubled in size, brush the dough with egg wash. Then, sprinkle ketchup and mayonnaise. Add the toppings (cheese and onion) and topped it all off with parsley. <\/li>
    • Bake for 25 – 30 minutes or until it turn golden brown. <\/li><\/ul><\/div>