You might try the Challah recipe from The Joy of Cooking (1975 version). I like it for an all-purpose muffuletta, sub, or hoagie roll (don't braid it, of course--I usually skip the egg wash, too), and I also use it for cinnamon rolls.

You can find it in this blog--scroll down.

I'm sure the challah rolls are good, but I've never seen one that looked like your picture. To me, that crust looks like what is usually called a "rustic roll", similar to "artisan" or, if that's not right, maybe "French country". It's too bad you don't have a picture of the inside, the "crumb".

There are many recipes for all of these. I don't have a particular one to recommend. How much water you use, and whether you add steam to the oven (such as ice cubes in a small pan), will have effects on both the laciness and moisture of the crumb, and the crunchiness or tenderness of the crust.

You might start by tasting rolls from bakeries. Most rolls are made with flour, yeast, salt and water. A similar looking roll can be made as sourdough, which isn't actually different ingredients, just a different kind of yeast and some aging of the yeast. I've seen rolls with milk in them that had a similar looking crust, however, so you could find out by tasting which is most like what you want to make.

Good luck finding the right roll!

My mom makes knotted rolls using frozen bread dough. The texture looks like the picture. They are so good. Maybe try that.

It looks like Yorkshire Pudding dough.

If you like sausage and dough, you should look up "Toad in the Hole" a classic British dish that also uses Yorkshire Pudding dough.

I would say it looks like a classic bread dough....4 cups flour, 1 tsps salt,, 1 1/2 Tablespoons of granulated yeast and 1 1/2 cups water....mix well....let stand for a couple of hours, covered, then knock down refigerate over night, next day allow to warm and shape.

Looks like any frozen bread dough to me. Or any basic coarse white loaf, of which there are dozens of recipes. I make sausage rolls often but I use puff pastry in the traditional UK/Australian method.

I'm guessing you have not baked bread before. A good gateway to working with dough might be the dough in most grocery fridge cases labeled as pizza dough. Sometimes frozen.

Cut/divide into 4 pieces and shape/form into a semi-flattened hot dog roll shape on a lightly floured cookie sheet. (and a dusting of flour on the dough) Cover with a damp clean kitchen towel and wait for a rise, double in size. Might take an hour or so. Looks like split griddled sausage with cheese?

Pre-heat your oven to 400. Slit your sausage cut side down on a stove-top griddle, cook until done, lay over your risen dough towards one end, top with cheese, lift and fold the dough over and into your hot oven. Middle rack, 5-8 minutes.

Super easy to make basic dough from scratch but the pre-made could be an easy starting point.

NY by-the-slice pizza joints make similar but use some sauce and brush with jarred oily puree-chopped garlic. Very greasy.

I agree it may be a basic white bread dough. It's the crust that may make the difference. That one looks like it was lightly coated with white flour. Was it chewy or crispy?

I agree that it does not look anything like a Yorkshire pudding, to me it also looks like a basic white dough, water/flour/yeast/salt. Actually, it looks a lot like the "no knead" dough I've made for pizza a couple of times.

Like sleevendog, it seems to me that you don't have experience baking bread, so a frozen dough might be a simple starting point, or look up a no-knead dough from a site like King Arthur Flour and start there. Bread can be as simple or as involved as you care to make it, but that roll looks like a simple white bread type dough.

I also wish there were a picture of the inside of the bread, the crumb, as it would help to tell the density or lightness of your bread.

Annie

collenoz,

Here you go, yorkshire pudding wrapped around sausage ...
https://www.sprinklesandsprouts.com/wp-content/uploads/2014/10/mini-toads2.jpg

Darn, now I have a craving for Toad in the Hole!

Just a thought...but if you have that picture , which is obviously current....ie digital, can't you figure out the source?

It's definitely not Yorkshire Pudding dough.

Maybe sausage kolaches?

https://www.louisianacookin.com/smoked-sausage-kolaches/

Or klobasnek?

http://athomewithhaley.blogspot.com/2011/01/klobasnek-sausage-in-roll.html

Chispa, that Yorkshire pudding is not wrapped around the sausage, as it rose it has flowed up on either side of the sausage. In the OP's photo, the dough is clearly wrapped in a thick band all the way around the sausage in a spiral.

If you can't see the difference, perhaps you should consult an oculist.

Colleen, as one who has no personal experience with sausage rolls (they were on offer when I was travelling in Australia, but it was blazing hot at midday and I wasn't looking for heavy or hot food), I have to say I see the spiral now that you explained it, but I thought I was seeing an oddly shaped roll cut in half with the sausage resting on the bottom and the top on edge leaning against it. My opinion of the kind of bread (i.e., rustic, which gets that kind of almost pink beige rough crust) has not changed, but I get the spiral now. :)

I'm English.....where the Yorkshire pudding comes from. It ISNT dough. It's a batter. Equal volumes egg, flour and milk.

Sure would be nice if the OP would show back up. Also would be helpful if he would offer up if this was a local ethnic type of thing...and WHERE the particular shop he referred to as having "closed down" was located.

Until then...all we can do is guess. And boy are there a ton of different ways to make sausage rolls. It looks like the photo has cheese on those rolls as well...so googling sausage cheese roll gives all sorts of yummy suggestions. I might have to make some of these myself! :-)

These use puff pastry - which clearly is NOT what is shown in the photo - but they look super easy and deelish!

https://www.365daysofbakingandmore.com/cheesy-puff-pastry-sausage-rolls/

Since we're chatting among ourselves ;), I was inspired to make sausage rolls yesterday. I already had the yeast and water mixed when I discovered that I had only about a cup of AP flour, so they were mostly whole wheat. I also threw in about a half cup of quinoa flour to boost the nutrition, and because I'd never used it before. I couldn't tell any difference in the taste, compared to regular homemade WW. As I mentioned, I use a challah recipe, and the egg and oil kept the bread soft and light, even being mostly WW.

I used cut up kielbasa, split length-wise, then inserted cheddar slices in the split, and rolled in a square of patted-out dough rather than twisting a roll of dough around the sausage.

The left over dough was patted into circles about 4" dia., then, with dried onions and basil sprinkled in the center, rolled around a cheddar chunk.

Oh, and since processed meat/sausage is always too salty, I decreased the salt by one teaspoon, and decreased the sugar by one tablespoon. Very good, and the recipe made enough that we can have leftovers tonight. They would also be good to send if anyone packs lunch from home.

I looked up a few recipes that had pics of what looked like bread dough (as opposed to the obvious puff pastry versions). There were several that used milk as the liquid, and no eggs. The dough looked whiter than the OP's pic.

I love these differences. In Britain, a sausage roll is made with puff pastry. A sausage in bread would be a sausage sandwich, whether a bread roll or slices. Mama goose, yours sounds really good.