Sausage Bread Rolls
ID: 560f0ed1...
Soft, fluffy, and delicious homemade Chinese-style hot dog buns wrapped around savory sausages. This simple yeast dough recipe creates a classic bakery-style treat that is perfect for breakfast or snacks.
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🍳 Cooking Flow
Mix yeast with warm milk and sugar, let proof for 5-10 minutes, then whisk in butter and egg. → Add flour, salt, and sugar, mix, rest for 10 minutes, then knead for 10 minutes until smooth. → Proof dough for 1 hour, divide into equal portions, and rest for 5 minutes. → Roll each portion into a long rope, wrap it around a sausage, and proof for 30 minutes on a baking tray. → Brush with egg wash and bake at 200°C (400°F) for 15-20 minutes until golden.
Cooking Steps
Brief Cooking Order
Mix yeast with warm milk and sugar, let proof for 5-10 minutes, then whisk in butter and egg. → Add flour, salt, and sugar, mix, rest for 10 minutes, then knead for 10 minutes until smooth. → Proof dough for 1 hour, divide into equal portions, and rest for 5 minutes. → Roll each portion into a long rope, wrap it around a sausage, and proof for 30 minutes on a baking tray. → Brush with egg wash and bake at 200°C (400°F) for 15-20 minutes until golden.
Introduction
Soft, fluffy, and delicious homemade Chinese-style hot dog buns wrapped around savory sausages. This simple yeast dough recipe creates a classic bakery-style treat that is perfect for breakfast or snacks.
Step 1
In a large bowl, add 1 tablespoon of sugar, 2 1/4 teaspoons of dry yeast, and 1 cup of warm milk. Whisk well and let the yeast mixture proof/bloom for 5 to 10 minutes until frothy and foamy.
Step 2
Add 1/3 cup of melted unsalted butter and 1 large egg to the yeast mixture, then whisk well to combine.
Step 3
Add 4 cups of plain flour, 1/4 cup of sugar, and 1 teaspoon of salt to the bowl. Mix with a wooden spoon until a shaggy dough forms.
Step 4
Let the dough rest in the bowl for 10 minutes to allow the flour to fully absorb the liquid (autolyse).
Step 5
Sprinkle some flour on the work surface. Transfer the dough onto the surface, rub some butter onto the dough to prevent excessive sticking, and knead for 10 minutes until smooth and elastic.
Ingredients List
Important Notes
This recipe is analyzed based on visual content; please refer to the original video to confirm any specific cooking details.
The milk must be warm (about 37°C-43°C or 100°F-110°F). If the milk is too hot, it will kill the yeast, and the dough will not rise.
Applying a little butter on the dough and hands during kneading helps prevent stickiness without adding excess flour, keeping the bread soft.
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