Sausage Buns

February 10, 2011 · Filed under Recipes

My dear hubby and my boys’ favourite buns.

Ingredients
350g Flour
55g Raw sugar
1/4 tsp Salt
1 Egg
125ml Milk
120g Water dough (See recipe here)
1 sachet Yeast
30g Butter (room temperature)

I make 10 sausage buns but left with 6 after cooling. The remaining of the dough I made into pretzels.

Method:
1. Sift the flour, sugar and salt into a mixing bowl.

2. Combine all the wet ingredients – milk, egg and water dough and mix well.

3. Pour the wet mixture into the flour mixture by creating a well in the flour mixture.

4. Hand knead or machine knead till gluten develops. Then add in the butter and knead till dough is elastic in texture.

5. Knead dough into a ball and transfer to a greased bowl and cover with a warm wet towel or clingwrap. Proofing it at 28 degree Celius for about 40 minutes or till it double in size.

6. Deflate the dough and transfer to a clean floured surface. Divide the dough and knead into ball shapes. Cover with clingwrap and let it rest for 15 minutes.

7. Knead each part into a long tube and roll to enclose sausage with seal facing down when placing them on baking tray lined with parchment paper. Covered with clingwrap and leave it to proof for 2nd time about 45 minutes to an hour or till double in size.

8. Brush with whisked egg on surface of rolls. Bake in preheated oven of 180 degree Celius for about 35minutes or until golden brown. Transfer onto wire rack to let them cool completely.