Sausage horns (soft and large: o)

Ingredients for Sausage horns (soft and large: o)

Instructions for Sausage horns (soft and large: o)

To prepare the Sausage horns (soft and large: o) recipe, please follow these instructions:

Melt the butter, pour it into a bowl and add the milk, stir the yeast into the mixture. Bring the remaining ingredients, but keep some flour left. Elute the dough well and set it for upright for about 30 minutes, with a damp cloth over. Divide the dough into 12 bowls and roll them out to snakes wrapped around the sausages, the sausages should protrude slightly at each end. They are raised for 15 minutes. There is a spice in all the sausage ends and they are commuted with olive oil to the rest that the horn is commuted with eggs. For them in the middle of the oven at 200 degrees for about 15min.

tips:
A nice soft sausage horn with crisp ends like my kids love.