Danish Sausage Rolls - aka ¨Pølsehorn¨

 - Danish Recipe

Directions:
1. In a mixing bowl, combine all of the ingredients and mix with a dough hook on low speed for 6 minutes. 

2. Increase the speed to medium and mix for an additional 8 minutes. 

3. Let the dough rest for 15 minutes in the mixing bowl with a tea towel to cover the bowl. 

4. Remove the dough from the bowl and divide it in half (about 500g). 

5. Shape each portion into a rectangular/thick log-like shape. 

6. Set aside on a floured surface and cover with a tea towel for 5-10 minutes. 

7. On a lightly floured surface, using a rolling pin, roll one of the halves of dough into a rectangle, approx. 20x60 cm (8.5x23.5 inches). *This may not be the measurement you use. My sausages are 15cm long (6 inches). 

8. Cut the dough into 10 rectangles approx. 10x12 cm (4x5 inches) by cutting the dough in half length-wise, and then cutting each long rectangle into 5 smaller rectangles.

       - *Depending on the size of sausage you are using, the rectangles you cut may be a different size. Typically a good rule of thumb is to cut the dough to fit the size of your sausages with 2 cm (1 inch) of the sausage ends exposed on each side. However, if you want the entire sausage covered in dough and not have the ends poking out, you can easily make the rectangles larger than your sausages and press the ends of the dough shut so it fully encloses the sausage. 

9. Taking one rectangle at a time, place a sausage on top of the dough (length-wise) and roll the dough around the entire sausage. 

10. Place the seam of the dough down and transfer it onto a baking sheet with baking paper approx. 2-3 cm (1-1½ inches) apart. 
     * optionally, brush the dough with a whipped egg (egg wash) and dress with sesame seeds or other seeds/grains/spices/cheese of your choosing. 

11. Repeat the process with the second half of dough. 

12.  Cover the sasuage rolls with a tea towel and allow them rise in a warm place for about 30 minutes. 

13. Preheat your oven to 400 *F (200 *C). 
    - If you chose not to dress the rolls with anything before letting them raise for 30 minutes, now is the time to brush them with egg wash and *optionally, cut slits across the top of the dough. 

14. Bake the rolls for 10-12 minutes, or until they are evenly golden brown.  

Notes:
- For a bit more flavor, you can add a layer of sauce (like ketchup) in with the sausage. The only down side is that it can be a little bit messy when you roll the bread up around the sausage because the sauce has a tendency to come out the ends. However, one way to help this would be to spread the sauce on with a butter knife or to enclose the entire sausage in dough. 

- There are other types of pastries and rolls you can also make with this recipe of dough. Here are some I have currently on this website: Danish Tea Buns, Danish Cinnamon Rolls, Danish Cinnamon Braids, Danish Cinnamon Twists, and Danish Brown Sugar Bread. 

- Butter can be substituted with margarine or oil.

- Sugar can be substituted with honey.

- Milk can be substituted with plant-based milk.

- The sausage rolls can be stored in a bag in the fridge for 3 days, or in the freezer for 4-6 months.