It’s probably too early to start dishing out recipes for leftovers from the Holiday feast but early is better than late. Meat rolls are a great way to make good use of leftover ham, roasts, turkey (or almost any kind of meat for that matter) and cheese because the leftovers don’t look like leftovers.
These rolls were made with long-forgotten Chinese sausages in the freezer. I had been cleaning out the freezer for weeks, cooking what ought to be cooked, to make way for the Holiday stuff. I could have cooked the Chinese sausages with eggs and scallions or with kangkong (swamp spinach) and sweet soy sauce but I was in the mood for baking so I made rolls — in the same afternoon that I made the Swedish coffee bread. Speedy was a very happy man when he came home that day.
I love meat rolls with shiny tops but I love meat rolls rolled in bread crumbs, pandesal style, just as much. If you can make basic bread, you just need to fill them to make these sausage and cheese rolls.
Prepare your bread dough then cut into pieces.
Slice your sausages and cheese and wrap them with dough.
Sprinkle the filled dough with bread crumbs and bake.
Half an hour later, the sausage and cheese rolls are ready.
Sausage and cheese rolls, pandesal style
For the filling
- 125 grams cheese cut into small cubes
- 150 grams cooked sausages (or ham), sliced or chopped
Make the bread. Whisk together the flours and salt.
Scald the milk. Pour into a mixing bowl. Stir in the water. Leave until lukewarm. Sprinkle the yeast over the mixture. Leave for 10 minutes.
Add the sugar and melted butter to the yeast mixture. Stir. Add half of the flour mixture. Mix. The dough will be wet, sticky and lumpy. Add the rest of the flour mixture. Mix just until the dough comes together.
Dump the dough into a lightly floured surface. Knead for 10 minutes, dusting with flour sparingly, until no longer sticky. Form into a ball.
Brush the inside of a bowl with vegetable oil. Put the dough in the bowl, turning it around to coat the surface with oil. Cover the bowl and leave the dough to rise for about two hours.
Punch down the dough and transfer to a lightly floured surface. Form into a log. With a rolling pin, flatten the log to make a long rectangle. Cut into eight portions.
Take one portion of dough, flatten into a disc with your hands (you will need to pull it out with your fingers) then fill with sausages and cheese. Gather the edges together, twist to seal then roll in bread crumbs. Arrange on a baking dish, sealed sides underneath, at least two inches apart. Leave to rise for 30 to 45 minutes.
Bake for 25 to 30 minutes in a preheated 350F oven or until the tops are lightly browned.
The sausage and cheese rolls can be served straight out of the oven as they’re really best while hot — just be careful when you bite because the hot filling might burn your mouth.
If you prefer rolls with shiny tops, omit the bread crumbs. After the dough has risen for a second time, brush the tops with a mixture of beaten egg and milk (or just a beaten egg — see the meat rolls recipe for an illustration). Bake as above.