Sausage Buns

Portions

Preparation Time

10 minutes

Cooking Time

10 minutes

Ingredients

• g bread flour or plain flour
• g active dry yeast or instant yeast
• g sugar
• g salt
• g unsalted butter, room temperature
• egg plus g whole milk
• pieces sausages
• Milk, for brushing

Method

1. Put ½ portion of the flour and yeast in a bowl and combine
2. Add the sugar and salt and mix well
3. Pour the egg and milk mixture into the bowl
4. Use a large spoon (or pastry scraper) to mix everything together
5. Put the remaining ½ portion of the flour into the bowl and knead briefly to combine all the ingredients
6. Take the dough out of the bowl and knead
7. The dough will become elastic after kneading for about 5 minutes
8. Add the butter and knead the dough for 5-10 minutes or until the dough is soft, pliable, smooth and slightly shiny, almost satiny
9. You can also try stretching part of the dough, if it stretches into a thin sheet without breaking, the dough is ready
10. Put the dough into a lightly buttered bowl and cover with a damp cloth
11. Let the dough rise in a warm place until its size doubles (1-1½ hour depending on the room temperature)
12. Take the dough out of the bowl, deflate it by touching lightly
13. Cut the dough into pieces, roll into a ball, cover with a damp cloth and let them rest for 10 minutes
14. Use a rolling pin to roll the dough into long cylinders, about 40cm in length (depends on the length of the sausage)
15. Roll to enclose the sausage, with the end of the dough facing down
16. Place the rolls on a tray lined with parchment paper
17. Cover the rolls and let it rise until it doubles in size
18. Brush lightly with some milk
19. Preheat oven to 200°C and bake for about 10-12 minutes or until the rolls turn light brown
20. You may cover the rolls with aluminium foil to prevent browning