πŸ”΄ French Onion link Rolls πŸ”΄

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πŸ”΄ French Onion link Rolls πŸ”΄

constituents
1 kg pork hash( any meat of ur choice)
15g swab reduced
1 packet French onion haze( onion haze packet- Knorr)
1 tbsp tomato ketchup
2 tbsp Worcestershire sauce
2 tbsp Dijon mustard
3 wastes puff confection, defrosted
egg
1 tbsp milk

system
Preheat roaster at 200C.
In a large coliseum, combine hash, haze blend, ketchup, Worcestershire and mustard. Season well with pepper.

Cut each distance of confection in half and place a portion of admixture down the length of each half in a log shape.

Mix egg and milk in a small coliseum, also encounter along the length of the confection on one side of the hash admixture.

Roll up and press to seal.

Brush the top of each roll with egg admixture.

Use a small saw-toothed cutter to cut each log into 6 or 8 small pieces.
Transfer to a charger lined with baking paper.

Singe for 20- 25 twinkles until golden and cooked through.

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