INSTRUCTIONS

1. 1In a large bowl, combine the flour, salt, sugar and dry yeast. Mix well with a spoon.
2. 2Add the oil and mix with your hands. Add the warm water gradually, mixing constantly until a dough starts to form.
3. 3On a work surface, dust with a little flour. Transfer the dough and knead for about 5 minutes until elastic. If it's too firm, wet your hands and continue kneading.
4. 4Stretch a little of the dough with your palms. If it doesn't tear easily, it's ready. If it tears, wet your hands again and knead until elastic.
5. 5Shape into a ball. Dust the bowl with flour and transfer the dough ball to it. Make a cross on the top with your hand. Cover with cling film and a cloth on top. Let rest for 1 hour, until doubled in size.
6. 6While the dough rises, remove the skin from the sausages and cut into very thin rounds.
7. 7After proofing, dust the work surface with flour and place the dough on top. Press gently to release the air. Form a log and divide into equal portions.
8. 8Roll out each portion with a rolling pin, forming a thin rectangle. Distribute the sausage over the dough, leaving a free border all around. Close like an envelope — first fold the sides to the centre, one over the other; then fold the corners into triangles and seal over the top, forming a well-closed rectangle.
9. 9On a tray lined with baking paper, place the rolls with the folds facing down. Make diagonal cuts on top with a sharp knife. Cover with a cloth and let rest for at least 1 hour.
10. 10Preheat the oven to 200°C. Bake for 20 to 25 minutes, until the rolls are golden. Keep an eye on them so they don't dry out too much.