Cheese Wiener Sausage Wraps

Name: Cheese Wiener Sausage Wraps
Yield: 10 servings
Cuisine: American
Ingredients: 250 grams ★ Bread flour; 4 grams ★ Dry yeast; 25 grams ★ Sugar; 4 grams ★ Salt; 10 grams ★ Skim milk powder; 35 grams ★ Beaten egg; 135 ml ★ Water; 30 grams ★ Butter; 10 Wiener Sausages; 1 the remaining beaten egg Beaten egg to glaze the buns; 9 slice Sliced cheese (melting type); 1 Mayonnaise; 1 Parsley (minced) or dried

cookpad.japan @cookpad_jp

I love cheese bread, so I put cheese in wiener sausage wraps.

When you are rolling out the dough, make them a little narrower and longer than normal butter rolls. Then the wiener sausages won't be hidden in the wraps. Recipe by Sweetpy

I love cheese bread, so I put cheese in wiener sausage wraps.

When you are rolling out the dough, make them a little narrower and longer than normal butter rolls. Then the wiener sausages won't be hidden in the wraps. Recipe by Sweetpy

cookpad.japan @cookpad_jp

I love cheese bread, so I put cheese in wiener sausage wraps.

When you are rolling out the dough, make them a little narrower and longer than normal butter rolls. Then the wiener sausages won't be hidden in the wraps. Recipe by Sweetpy

I love cheese bread, so I put cheese in wiener sausage wraps.

When you are rolling out the dough, make them a little narrower and longer than normal butter rolls. Then the wiener sausages won't be hidden in the wraps. Recipe by Sweetpy

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Ingredients

10 servings

250 grams★ Bread flour
4 grams★ Dry yeast
25 grams★ Sugar
4 grams★ Salt
10 grams★ Skim milk powder
35 grams★ Beaten egg
135 ml★ Water
30 grams★ Butter
10Wiener Sausages
1the remaining beaten egg Beaten egg to glaze the buns
9 sliceSliced cheese (melting type)
1Mayonnaise
1Parsley (minced) or dried

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Steps

1

Put all the ★ ingredients in a bread maker, and start the "bread dough course." Wait until the 1st proofing is finished. (Kneading by hand is fine as well.)
2

Take the dough out on a dusted board, and gently press the air out. Divide into 10 portions, roll them into balls, and let sit for 15 minutes.
3

Roll them out into tear drop shapes with a rolling pin. Divide one sheet of cheese into 3, and place 2 of them on one portion of the tear drop-shaped dough. Don't place them at the bottom edge of the dough.
4

Place the wiener at the top edge of the dough, and roll it downward. Tightly close the end.
5

Place the seams down, and let them proof for the second time until they increase 1.5 ~ 2 times in size. I used "proofing setting" in the oven for 30 minutes at 40℃.
6

Glaze with the beaten egg. Rip up the remaining cheese and place it on top of the wraps. Squeeze on mayonnaise to your liking, and sprinkle with parsley.
7

Bake in the preheated oven for about 11 minutes at 210℃.