A. Using a stand mixer - Place A in the exact order listed, into a bowl of a stand mixer with attached dough hook. Mix at low speed until everything is mixed. Increase the speed to medium, keep kneading until a soft and pliable dough is formed. Dough should not break easily when stretched. Cover with cling film and rest for an hour or until it doubles in size. Proceed to step 3.

Using a bread maker - Place everything in A into a breadmaker pan. Ingredients are placed in the exact order listed. Press ‘dough’ function and wait for it to beep and stop. Proceed to step 3.

Transfer dough to a generously floured working top. Deflate or punch the dough down.

Weigh & divide dough into equal portions & shape into balls. Flatten the ball, then roll into long cylinders, 2- 3 times longer than the sausage used. Wrap this around the sausage & place on baking sheet. cover with greased cling film & let rise again for at least 45mins. Brush buns with egg wash right before baking.