Portuguese Chouriço Sausage Rolls

1. In a large bowl, add the flour and make a well in the center.
2. Add the instant dry yeast, sugar, oil, and warm water into the well.
3. Mix all the ingredients well, then add the salt and beat vigorously.
4. Sprinkle a surface with flour and knead the dough until it forms an elastic ball.
5. Place the dough in a flour-dusted bowl, cover, and let it rise for 30 minutes or until it doubles in size.
6. Slice the chouriço into thin slices and set aside.
7. On a floured surface, roll out the dough.
8. Cut the dough in half, then divide each half into 6 equal parts, making 12 rolls in total.
9. Shape each piece into a fist-sized ball.
10. For each ball, stretch the dough, place chouriço slices on top, dampen the edges with water, roll up, and seal the dough around the chouriço.
11. Place each roll on a baking sheet lined with parchment paper.
12. Dust with flour and make three slashes on each roll.
13. Let them rise for about 1 hour.
14. Preheat the oven to 350°F (180°C).
15. Bake for about 30 minutes, or until the rolls are cooked through.
16. Please note: This recipe uses "instant" dry yeast, not "active" dry yeast.

Recipe & Photo Credit: Novelo de Arte