Flower Sausage Mini Bread

Let the dough ferment until it doubles in size. Dip a finger in flour and poke a hole in the dough. If it doesn’t retract or collapse, it's ready. Then release the air with a rolling pin and divide into 12 equal portions, about 46g each.

Divide each portion into four equal parts and round them individually.

Shape each portion into a flower pattern.

After shaping, place them in a warm and humid place for secondary fermentation.

Cut each sausage in half to get 12 pieces. At one end of each piece, make cross cuts halfway deep.

After the second fermentation, brush the dough with egg wash, insert sausages into the center of each dough, squeeze on salad dressing and ketchup, and sprinkle with parsley flakes.

Bake at 170°C (338°F) on the middle rack with both top and bottom heat for about 18 minutes. Cover with foil if it gets too dark.

I used these small sausages. Today, I split them into two pieces, which was slightly long, so I trimmed a small part when inserting. Alternatively, you can cut them into three pieces. I avoided opening a new pack of sausages, so two of them used parts trimmed off.

Today, I made some again and inserted the sausages during shaping before the second fermentation.

Today, I added mozzarella cheese to one half and kept salad dressing on the other half.

Some users mentioned difficulties in finding suitable paper trays. Actually, they can be made without paper trays. Today, I baked half without trays. If your mold isn’t non-stick, just grease it with some butter.