Vienna Sausage Breakfast Rolls

Vienna Sausage Breakfast Rolls – easy, from scratch yeast dough rolls, stuffed with Vienna sausage. These easy homemade rolls can be enjoyed at breakfast/brunch, brought to potlucks or holiday parties.

Vienna Sausage rolls recipe with homemade yeast dough- step by step

Today I’m going to show you a typical Bulgarian recipe for Vienna sausage rolls. Growing up, this was a popular item at almost all Bakeries, alongside Bulgarian Cheese Pie (Banitsa). It still is to this day, so if you are ever in Bulgaria do not miss to try them. The yeast dough can be replaced with puff pastry for a quicker breakfast meal. However, preparing a soft yeast dough at home has its perks. Personally, my kids love the homemade rolls for either breakfast or brunch. Let me show you how I make them.

Ingredients and Substitutions

  • Vienna sausages – from a jar/can or wrapper. Personally, I prefer the wrapper/jar ones at Lidl/Kaufland store. Substitute with Frankfurter sausage if needed.
  • Flour – white unbleached or all purpose flour. A type 00 Italian flour works well too.
  • Yeast – fresh cube or instant dry yeast.
  • Milk – for the dough, or water if needed
  • Eggs – for dough and brushing rolls before baking
  • Pinch of sugar and salt

How to make Vienna Sausage Rolls?

1st: Add all ingredients to a kitchen robot/bread machine or knead on hand. Dough should be soft, non-sticky. Let rise.

2nd: Let rise, with oily hands place on counter top and divide into balls. Roll out each into thin stick.

3rd: Wrap each dough strick around cut vienna sausages. Let rise, brush with egg yolk and bake. Enjoy.

NOTE: If using puff pastry, cut long thin stripes out and roll around the sausage. Bake until golden (cooking time will vary).

What is Vienna sausage?

‘Vienna Sausage’ is a type of parboiled sausage, usually made of pork/beef meat. Despite it’s name, the Vienna sausage is strongly linked to Germany and Hungary (not the capital of Austria). It’s believed that the Vienna sausage recipe was brought to America by Hungarian-Austrian immigrants in the 19th century. Vienna sausage is usually sold as canned product (USA), or in a jar/plastic wrap in many European food chain stores. It’s a close relative of Frankfurter Sausage ( a typical German delicacy), made from pork meat only.

Vienna Sausage rolls recipe with homemade yeast dough- step by step

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Vienna Sausage rolls recipe with homemade yeast dough- step by step

Vienna Sausage Breakfast Rolls

The European Dish
Easy, from scratch yeast dough rolls, stuffed with Vienna sausage. These easy homemade rolls can be enjoyed at breakfast/brunch, brought to potlucks or holiday parties.
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Course Breakfast
Cuisine Bulgarian,, European
Servings 16 rolls

Ingredients
  

  • 8 Vienna sausages, cut in two
  • 300 g (2, 1/4 cups) flour, unbleached white flour
  • 200 ml (6,8 oz) milk, lukewarm
  • 25 ml (2 tbsp.) butter, melted
  • 20 g fresh yeast (7g dried yeast)
  • pinch of brown sugar, for activating fresh yeast
  • 1 egg yolk, for bushing rolls

Instructions
 

  • In a large bowl combine all ingredients for dough, plus activated yeast if using fresh yeast cube. Knead with hand/kitchen robot until smooth soft dough. Let it rise, covered with a towel.
  • Next, with oiled/floured hands divide dough into 16 equal parts. Roll out each into a thin stick shape – 3 times longer than Vienna sausage (cut in two).
  • Wrap each sausage with the dough stick, starting from one side to the other. Place onto baking paper and repeat for all remaining dough pieces.
  • Let rise again (optional), then brush with beaten egg yolk and bake in preheated oven on 180C/360F until golden-ish. Remove, let cool slightly and enjoy.

Notes

  • Use wrapped, or Vienna sausages from a jar, if possible. 
  • The length of the sausage should be 1/3 of the length of the dough stick (to ensure you have enough dough to wrap around it). 
  • Depending on the type of white flour used, you may need to add more. If so, add tbsp. by tbsp. to avoid over-feeding the dough. 
Keyword Frankfurter sausage, Vienna sausage
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