Sausage Buns
Apr 08, 2008 by Sherry Tan | 11 Comments| Share it:
Delicious!
3 ratings
Ingredients
- 250G (2.5 cups) Flour
- 10G (about 1 1/2 tablespoons) Butter (Soften)
- 6G (1 tablespoon) Yeast
- 1 Egg
- 100ML (3.4 ounces) Milk
- 10 Sausages
- 10G (about 1 1/2 tablespoons) Sugar
- A pinch of salt
Step 1
Step 2
Step 3
Step 4
Step 5
dust some flour, cover with kitchen tower, put it on a dry place for an hour and let it grow
Step 6
While waiting for the dough to grow,prepare the sausages. L Lightly fry the sausages and cut each sausage in half.
Step 7
After an hour, the dough should look like so. It should be double the size of the original.
Step 8
Step 9
Step 10
Step 11
Wrap it over the sausages and put into baking tray. Cover with a kitchen towel and leave it for 20 minutes.
Step 12
After 20 minutes, wash with eggs and sprinkle with sesame seeds and bake in 180 Degree celsius (355 Fahrenheit ) for 10 minutes or until golden in color.
Now that you have learned how to make sausage buns, please be sure to view these other pork recipes. Also, you will love these Asian recipes.
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11 Comments
This is my first time to bake bread and I was so scared it won’t come out right,but it turned out so good. Thank you, sherry817 for sharing this recipe with us. Question: How long is the shelf life of this recipe?
CECILIA
May 09, 2010
I had tried many recipe, but yours was the best. My children loved the bun so much, thank you for sharing.
What else can I use the bun for beside sausage?
Veronica
Jul 28, 2010
Hi, I i tried your recipe but my buns turned out hard and didn’t rise when I put them in the oven. When I knead the dough it keeps breaking up. I used unbleached high protein flour. Is this the correct flour to use? Or can you recommend which type I should use? Also, the yeast I measured with 1 tablespoon. This weighs 10 grams… is this correct? Please help. I would really like to make your buns as they look so delicious.
Hi Krystlsui,
I think this bread should able to keep for 2 days at the most since we didnt put in a preservative. Yes, sometimes the dough might turn out a bit dry due to the weather as well.Hello Cecelia,
Beside sausages, I use ham, bacon and fish fillet too. You can have a try if you like it.Hi veronica,
You can try to use all purpose flour, i just use normal flour, unbleached as well. All purpose flour will make the texture of the bun softer. Besides, you need warm milk to make the yeast take effect. I’m sorry that I didn’t specify that here. I deeply apologize.Please visit my blog at http://sherry-blissfulkitchen.blogspot.com/
Thank you
evasam
Feb 11, 2011
Hi, I have not tried your recipe yet… But would like to ask the Yeast that you mentioned was it normal yeast or dry yeast? I only have dry yeast… will that turn out alright?
hi Evasam,
I use Dry yiest, it should be okay. Happy cooking!
Pat
Sep 21, 2011
Hi, I’ve tried the recipe. I put in some whole wheat flour, the bun turn out a bit hard and the bun is tasteless. What went wrong?
Hi Pat,
I think for whole wheat flour the measurement for the ingredients should be a bit different. I haven’t tried whole wheat flour before so I’m not sure if it will be the same.
Dereck
Oct 30, 2011
Can I take out the butter? Or can I substitute it with oil?
I tried this recipe just a while ago and my tasters (my husband and sons) thought I bought it from a bakeshop
They liked it so much. Although while mixing the ingredients, it was too dry so i added another 25ml milk to bind all the ingredients. Cooking time also took about 30 mins instead of 10mins as specified. Nevertheless, it turned out yummy and i will make it again, this time 2-3 recipes as 1 recipe is not enough hahaha