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1
Put all the ingredients on the list from the top to the dry yeast into a bread machine, and press start.
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2
*Wait until the 1st rising is finished.
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3
Divide the dough into 6 portions, and roll into balls.
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4
Place the seams down, cover with a tightly wrung out kitchen towel to prevent them from drying out.
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5
Let them rest for 10 minutes.
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6
Place the dough with the seams up on a board, and flatten with your palms.
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7
Roll the flattened pieces tightly, starting from your side towards the other side.
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8
Pinch the seams securely closed.
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9
Roll them out with both hands by rolling up and down from the centre toward the outside.
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10
When the dough is 30 cm long, flatten it.
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11
Place the wiener sausages on the Step 3 dough, hold the sausages by the skewers and roll them up in the dough
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12
Make sure you pinch the starting and closing seams tightly closed.
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13
Arrange them on a baking sheet starting as you roll them up.
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14
Let them rise for the second time.
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15
It will take 30 ~ 40 minutes at 40C (until they become double in size).
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16
When they have finished rising, start preheating the oven.
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17
Brush with the beaten egg, and make shallow cuts on top.
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18
Squeeze out the ketchup and mayonnaise into the cuts in the dough made in step 7, and bake in the oven for 15 ~ 17 minutes at 170C.
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19
When the rolls are baked, sprinkle them with dried parsley to finish.
