Mini Sausage roll and Sugar butter bread.
雪的小厨房 Sabrina's Kitchen
雪的小厨房 Sabrina's Kitchen
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  • 1 tsp Instant yeast
  • 1/8 tsp Salt (a pinch)
  • 1. Roll the dough flat onto 1 cm thick. Place it onto baking tray and let it proof for 40 mins.
  • 2. Egg wash the surface and use fingertip to make small indentation over the dough. Pipe some soft butter (I cut a very tiny piece of butter) into the indentation and sprinkle the top with sugar.
  • 3. Bake at 175c for 13 mins.
  • 11 x 20g, 4 x 43g.



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