Recently my kids started loving sausage buns, so I had been buying the sausage buns from the bakery twice a week. Watching them eat the buns reminded me of the sausage buns my Mum used to make when I was a little girl. So I did what any mother would do: I googled for a simple sausage bun recipe and modified it to my preferences. My only worry was the kneading bit: I do not own a mixer to knead the bread dough, so I had to knead the dough entirely by hand.
The website that gave me the recipe had lots of pictures to accompany the recipe and it helped a lot. The defining moment when I made these sausage buns was when I saw the dough had rose after leaving it for an hour. That’s when I KNEW my kneading had paid off! 🙂
Taste-wise it was rather good, but the buns were not as soft and fluffy as I’d wanted them to be, perhaps because I didn’t knead them long or hard enough, and upon further *investigation online*, it could be due to me being impatient and adding a wee bit of flour to make it not stick whilst kneading. Hey, I’m not a machine, right? 😛 Well, at least I know I am on the right track…might enlist the help of my kids to help knead next time I make this..hehe! … and will definitely knead the dough LONGER! After all, kneading dough is also very good toning exercise for the arms! 🙂
Here’s the recipe I used to make sausage buns (adapted from the Sausage Buns recipe from Visual Recipes). I used organic ingredients where possible, and for the sausages, I bought those from the cold cuts deli in the grocery store (the ones that sell the sausages by weight).
- 250 g organic unbleached bread flour
- 1 tbsp yeast
- 100 ml fresh milk
- 1½ tbsp sugar
- 1½ tbsp butter, softened to room temperature
- 1 egg
- 5 sausages
- A pinch of salt
- A little bit of beaten raw egg for “washing” top of buns.
- Place flour, yeast, fresh milk, sugar, butter, egg and salt into a large mixing bowl.
- Using either an electric dough mixer or your hands, mix the combination together and knead into a dough. The result should be a non-sticky, but shiny and smooth dough.
- Dust with a little flour, cover with a kitchen towel and leave in a cool, dry place for an hour or so, for it to proof (grow).
- Cut each sausage cross-sectionally so you get 2 pieces for each sausage you use.
- After an hour the dough should be double the size of the original. Punch the air out by continuing to knead it for a bit.
- Divide the dough into 10 equal pieces.
- Roll each piece into a long strip.
- Wrap each strip of dough around each piece of sausage and placed on a lined or lightly greased baking tray.
- Cover with a kitchen towel and leave aside for 20 minutes.
- After 20 minutes, wash surface of sausage buns with beaten egg and bake in the oven at 180ºC for 10 minutes or until golden in color.