Sausage Bun

Looking for a scrumptious savory bread for breakfast?
Why not give this Sausage Bun a go.


350 gm bread flour 
55 gm caster sugar 
5 gm salt 
56 gm egg - 1 large
7 gm milk powder (to increase fragrance, optional) 
125 ml milk 
120 gm tangzhong (refer to this post for making tanzhong) 
5  gm instant yeast 
30 gm butter (cut into small pieces, softened at room temperature, add this later)

6 sausages

I am using my bread maker machine to knead the dough, since this is a rather sticky dough. 
In your bread maker basin add all the wet ingredients first the dry ones.  Please make sure that the yeast and the salt not come into contact.

Set the machine to 'dough' setting and press start.  
Once the dough is roughly kneaded, add the butter. The kneading cycle should take 30 min. (I restart the kneading time for another extra 10 min)
Keep kneading until the dough is smooth, not sticky and elastic. 

Knead the dough into a ball shape. Place in a greased bowl and cover with a wet towel. 
Let it proof till it's doubled in size, about an hour. 

Transfer to a clean floured surface. Deflate and divide the dough into six equal portions. 
Knead into ball shapes. Cover with cling wrap, let rest for 15 minutes.  

Knead each part into a long tube,  (it depends on how long your sausages are). 
Roll to enclose the sausage, with seals facing down.  Take a sharp knife and make six slits, twisting each slits to face up.
Place each bun  on a tray lined with baking paper, covered with cling wrap or a wet towel. 
Leave it for the 2nd round of proofing, about 45 to 60 minutes, until double in size. 

Brush whisked egg on surface of rolls. Sprinkle some sesame seeds on top.
Bake in a pre-heated 180C  oven for 35 minutes, or until golden brown. 
Transfer onto a wire rack and let cool completely. 

Enjoy...jue
adapted from christine's recipe