Make up the bread mix following
pack instructions. Set aside somewhere
warm-ish to rise, in a bowl covered with
oiled cling film, while you get everything
else ready. Slice the cooked sausages
into just under 1cm slices.
Roll out the dough on a lightly floured
surface to a rectangle roughly 50 x 30cm.
Brush with half the garlic butter and
scatter over the spring onions, cheese
and sausages. Roll up the dough tightly
from one of the longest sides, like a
Swiss roll. Use a sharp, floured knife
to cut the roll into 12 pieces. Wipe the
holes of a 12-hole muffin tin with a
little more melted butter. Push a roll of
bread, cut-side up, into each hole. Dab
the remaining butter over the tops, and
cover loosely with oiled cling film. Set
aside somewhere warm-ish for 30 mins
to puff a little.
Heat oven to 200C/180C fan/gas 6.
Bake the rolls for 20-25 mins until
golden and risen. Cool in the tins for
10 mins, then lift out to eat warm,
or cool completely.