Saturday, February 6, 2010

Sesame Sausage Bun

Having left home for about a year, we truly miss the type of buns that we used to have back in our home country. I have noticed the trend of my baking is more towards the Western type of baking. However, in order to be a good baker, I should have an inquisitive mind and willing to explore all kind of breads from from all over the world.Sausage Bun

For this week, I would like to bake something different - the sesame sausage bun. The recipe is adapted from 


  • 2 1/2 cups flour
  • 1 1/2 tablespoons butter, soften
  • 1 tablespoon yeast
  • 1 egg
  • 100 ml milk
  • 5 sausages, cut into half
  • 1 1/2 tablespoons sugar
  • pinch of salt


  1. In a large bowl, mix the flour, butter, yeast, egg, sugar, salt and milk.
  2. Combine until all the ingredients finely mix together.
  3. Knead the dough until the surface turns smooth and bright.
  4. Dust some flour, cover with cling wrap and leave it at a warm place for an hour for the size to double.
  5. While waiting for the dough to grow, prepare the sausages. Lightly fry the sausages.
  6. After an hour, punch the dough to release the air.
  7. Divide the dough into 10 small pieces.
  8. Roll the dough into long shape.
  9. Wrap it over the sausages and place into a baking tray laid with parchment paper. Cover with a cling wrap and leave it for 20 minutes
  10. After 20 minutes, brush the bun with egg wash and sprinkle with sesame seeds.
  11. Place in preheated oven at 350 degrees F for 10 minutes or until golden in colour.

The sausage buns are just fresh from the oven. It resembles those we used to have back home. It’s crusty in the inside and soft in the inside. Only setback is that the amount of bun is more than the sausage. Hubby complaining the bread is a bit bland. Probably next time I shall use the whole sausage rather than half a sausage for each bun.

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