Summary

Ingredients

• 250 g flour
• 0.5 ½ cube yeast, or 1 bag dry yeast
• 1 tablespoon malt, or sugar beet syrup
• 0.5 teaspoon ½ salt
• 150 ml water, warm
• 8 sausages (poultry Viennese)

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Instructions

1. Knead the sifted flour with the crumbled yeast / dry yeast, the malt / sugar beet syrup, the salt and the warm water with the dough hook of the food processor or by hand to form a smooth dough.
2. Divide the dough into 8-10 portions and roll out into rectangles or triangles, or just look thin and round. Place a sausage on each dough piece and roll it up.
3. Place the rolls on a baking tray lined with baking paper and cover and let rise to double their size in a warm place. Bake the tray in the oven preheated to 200 degrees for about 20-25 minutes, can vary depending on the type of oven, remove and serve either warm or cold.