Bakery Style Sausage Buns
ID: df41a8d7...
This easy sausage buns recipe helps you make incredibly soft, fluffy, and delicious bakery-style hot dog buns at home using simple ingredients.
Waiting for video to load...
AI-generated recipe. Copyright belongs to original creator. Subscribe to support them!
🍳 Cooking Flow
Prepare the dough by mixing ingredients, kneading for 8-10 minutes, and letting it rise for 30 minutes. → Pan-fry the sausages and let them cool, then divide the dough into 8 pieces. → Roll each piece into a 12-inch rope and wrap it around a sausage, then proof for 45 minutes. → Brush with egg wash, sprinkle with sesame seeds, and bake at 375°F (190°C) for 18-20 minutes. → Brush with butter while warm for a soft texture.
Cooking Steps
Brief Cooking Order
Prepare the dough by mixing ingredients, kneading for 8-10 minutes, and letting it rise for 30 minutes. → Pan-fry the sausages and let them cool, then divide the dough into 8 pieces. → Roll each piece into a 12-inch rope and wrap it around a sausage, then proof for 45 minutes. → Brush with egg wash, sprinkle with sesame seeds, and bake at 375°F (190°C) for 18-20 minutes. → Brush with butter while warm for a soft texture.
Introduction
This easy sausage buns recipe helps you make incredibly soft, fluffy, and delicious bakery-style hot dog buns at home using simple ingredients.
Step 1
In a large mixing bowl, combine the warm milk, sugar, salt, and yeast, and stir well until dissolved.
Step 2
Add the softened butter and plain flour into the bowl. Combine them together until a shaggy mass of dough forms.
Step 3
Transfer the dough onto a clean work surface. Knead the dough for 8 to 10 minutes until it becomes soft, smooth, and elastic.
Step 4
Shape the dough into a smooth ball, cover it with a bowl, and let it rise for 30 minutes (first proofing).
Step 5
While the dough is proofing, heat 1 tablespoon of oil in a skillet over medium heat. Lightly pan-fry the sausages until slightly crispy, then set them aside on paper towels to cool.
Ingredients List
Important Notes
Make sure the milk is warm (ideally around 90°F) and not hot, as hot liquid can kill the yeast.
If using active dry yeast instead of instant yeast, increase the amount to 1 and 1/4 tsp.
Always let the pan-fried sausages cool down completely before wrapping them in dough to prevent the yeast from cooking prematurely.
Ensure the ends of the dough ropes are tucked in tightly so they don't unwrap during the baking process.
Community Comments
Please log in to join the conversation and earn XP!
Loading comments...