Mini Sausage Buns (Again!) Straight Dough Method

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Baked mini sausage buns again for 2 reasons. One, the most obvious reason, is that they are my girls’ perennial fav at all times. If you ask them what they would like me to bake for them to bring to school for their noon time snack, their answer would always be “hotdog bread”. The next reason is for the sake of a friend. She has been trying her hands on bread baking but has not been very successful. She does not have a mixer nor an oven (Hahaha… yah. She uses her broiler to “bake”) and she being a newbie, would prefer a straight forward recipe as she has no prior knowledge of what starter dough etc would mean. She does not want a recipe that require her to buy “extras” such as yoghurt etc as well, and she does not fancy using too much yeast in the recipe. She has been trying and trying. Kudos to her persistence and her love for her family. I would very much like to help her. Scoured through all my recipes and I think this one should be one of the easiest to succeed? Wishing her all the best! (^-^)

* Largely adapted from 巧厨娘妙手烘焙
*yield 10 mini buns of approx. 50g dough.

110g bread flour
40g cake flour
20g egg (lightly beaten)
20g caster sugar
1/4 tsp salt
1/2 tsp yeast
80g fresh milk
15g butter (softened)

10 mini sausages (I like to parboil the sausages slightly and drain them before wrapping into the buns)

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1) Knead the ingredients for the dough (except salt and butter) till coming together. Add in salt and continue to knead till dough is formed. Then add in the butter and knead till window-pane stage. You can knead by hand or mixer. I use my breadmaker dough function to do the kneading. Hence I would always put in the breadmaker pan the wet ingredients (ie egg and milk) first, then the dry (ie bread flour, cake flour, sugar at the side, yeast into the “well” made in the centre of the flour heap). After starting the machine for about 2 minutes, I add in the salt and after another 5 minutes, I add in the butter.
2) Proof the kneaded dough in a bowl (covered with cling wrap) for an hour or till double in size. As always, I put the dough (in the bowl, covered) to proof in the oven (door closed) with a bowl of hot water placed in the oven.
3) Place the dough on a lightly floured surface. Punch the dough a few times to release the air. Divide the dough into 10 equal portions. Gently roll into small balls. Lightly covered them and let them rest for 15 min.
4) Take a ball and gently roll it with you palm and the table top into thin log, approximately 20cm long. Take a piece of the sausage and start twirling the dough round it. Slightly pinch the 2 ends to the dough to secure. Place the wrapped dough on the baking tray (lined), making sure the 2 ends are facing down (else the ends might come 0ff during second proofing or baking). Repeat for the remaining portions. Leave ample space between the buns to allow the expansion at second proofing. I have to use 2 baking trays for these 10 buns.

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5) Leave to proof for another hour. *Please refer to above on how I proof my dough.
6) Preheat oven to 180 deg.
7) Lightly apply egg wash to the proofed buns (For this batch, I used the remaining egg after using 20g for the dough and added 1/2 tsp of water). You may like to sprinkle some sesame seeds on top the egg wash.
8) Bake for 15 minutes. Remove from oven and let cool on a rack completely.

I hope this simple recipe and shaping work for my friend and for those of you who have asked me for the recipe too. Or you may refer to one of my earlier posts Mini Sausage Buns which uses Tangzhong 汤种 in the recipe.

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10 buns at one go seems a lot but for my family of 6, this portion lasts only a day. Hence to answer many friends’ curiosity, yah, we always finish my bakes without any problem and so I am baking practically everyday to sustain the supply (^-^)

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