Sausage Buns

Apr 08, 2008 by Sherry Tan | 17 Comments| Share it:   

Delicious!

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4 ratings

Info

  • Prep: ~30 mins.
  • Cook: ~30 mins.
  • Serves: 10

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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

In a bowl, put together the flour, Butter, Yeast, Egg, sugar, salt and Milk

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Step 2

Mix all the ingredients with your hands or a mixer.

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Step 3

Combine until all the ingredients finely mix together.

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Step 4

Knead the dough until the surface turns smooth and bright.

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Step 5

dust some flour, cover with kitchen tower, put it on a dry place for an hour and let it grow

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Step 6

While waiting for the dough to grow,prepare the sausages. L Lightly fry the sausages and cut each sausage in half.

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Step 7

After an hour, the dough should look like so. It should be double the size of the original.

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Step 8

Knead it with your hands to release the air.

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Step 9

Divide the dough into 10 small pieces.

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Step 10

Roll the dough into long shape.

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Step 11

Wrap it over the sausages and put into baking tray. Cover with a kitchen towel and leave it for 20 minutes.

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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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17 Comments

user does not have an avatar krystlsui

Jun 24, 2009

I tried this recipe just a while ago and my tasters (my husband and sons) thought I bought it from a bakeshop smile 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

user does not have an avatar krystlsui

Jun 24, 2009

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?

user does not have an avatar 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?

user does not have an avatar 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.

Sherry Tan

Aug 08, 2010

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

user does not have an avatar 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?

Sherry Tan

Feb 13, 2011

hi Evasam,
I use Dry yiest, it should be okay. Happy cooking!

user does not have an avatar 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?

Sherry Tan

Sep 25, 2011

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.

user does not have an avatar Dereck

Oct 30, 2011

Can I take out the butter? Or can I substitute it with oil?

Sherry Tan

Oct 31, 2011

Hi Derek,
you can replace the butter with shortening.

user does not have an avatar Ghracee91

Feb 24, 2012

Can I use normal yeast? And how long does it take for you to knead the dough in step 4?

user does not have an avatar Risa Fe Palacio

Aug 30, 2012

Hi! Tried it last night and I was so frustrated. The dough didn’t rise and as I was kneading it, it kept on breaking up. I thought the dough was too dry.  I was wondering too why the recipe didn’t specifiy that the milk should be warm. So I thought something must be wrong. Now I know, you forgot to mention it in the recipe smile  Anyways, I will try it again tonight.  Thanks!

user does not have an avatar Catzie

Sep 18, 2012

Hi Sherry. Thanks for sharing this recipe. I plan to try it soon, but I have a question - what type of flour does the recipe require? Can I use all-purpose flour?

user does not have an avatar Risa Fe Palacio

Sep 18, 2012

Hi! I tried baking this again and this time I made sure I used warm milk.  They turned out gorgeous and absolutely delish!  My hubby finished 3 pieces right after I took them out from the oven.  Will definitely make them again.  Thanks for sharing the recipe!

Sherry Tan

Sep 19, 2012

Hi Risa Fe Palacio - Sorry that I didnt mentioned that the milk should be warm. I apologize.

Hi Catzie - Yes, all purpose flour is fine. but for this recipe, I use normal flour.

user does not have an avatar Catzie

Sep 19, 2012

Hi again Sherry. Thank you for your response smile There’s a question I forgot to ask before - Can you tell if the dry yeast you used is “instant” or “active” type?

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