Sausage Rolls

3 cups warm water
3 tsp. active dry yeast
1 cup honey
5 cups Maida/All-purpose flour
3 tbsp. butter, melted
1 tbsp. salt
3 1/2 cups whole wheat flour, plus 2 or 3 cups if necessary
Sausages, for as many rolls as you are making
1 to 2 tbsp. melted butter for brushing

  • Mix warm water, yeast, and half the honey. Add the all-purpose flour, and mix well. Set aside for 30 minutes, or till it has risen a little.
  • To the above, add 3 tbsp. melted butter, remaining honey, and salt. Add the whole wheat flour; knead until it’s just pulling away, but still slightly sticky to touch. This may take an additional 2 or 3 cups of whole wheat flour. Grease the entire surface of the dough with a little butter or oil. Cover with a soft cloth and keep it in a warm place. Leave it aside till it has risen and doubled in size, this may take about 30 minutes to 1 hour.
  • Once it has risen well, pat it down, and divide into small balls in the size of the rolls that you prefer - small, medium or large. I made small ones.  Flatten out each ball to about an inch thickness, place half of a regular sized sausage, or 1 cocktail sausage, in the middle and roll it up, making sure the ends are stuck firmly and does not come loose.
  • Place in greased baking pans, and leave it until dough has risen to at least about half an inch.
  • Bake at 350°F /175°C for 20 to 30 minutes; do not over bake. Lightly brush the tops of rolls with melted butter when done to prevent the crust from getting hard. Serve warm.