Sausage Bread

Name: Sausage Bread
Total time: 14400 s
Yield: 10 buns
Cuisine: British
Ingredients: 175 gr bread flour; 50 gr all-purpose flour; 10 gr milk powder; 5 gr instant yeast; 55 gr castor sugar; 30 ml fresh milk; 100 ml cold water (pour slowly, up to 100 ml); 1 egg yolk; 5 gr salt; 50 gr softened butter; 1 egg yolk; 1 tbsp fresh milk; Sausage, yellow onion, spring onion, ketchup, mayonnaise, shredded cheddar cheese, sesame seeds etc

purple_acied @purple_acied

Singapore

Soft sausage bread, stay soft even if you keep them for the next 2-3 days :)

Recipe is taken from Indonesian Cookpad.
https://cookpad.wasmer.app/id/resep/318159-roti-sosis-sapi-empuk-sampai-3-harikesukaan-kita-sausage-hotdog-bun

Soft sausage bread, stay soft even if you keep them for the next 2-3 days :)

Recipe is taken from Indonesian Cookpad.
https://cookpad.wasmer.app/id/resep/318159-roti-sosis-sapi-empuk-sampai-3-harikesukaan-kita-sausage-hotdog-bun

purple_acied @purple_acied

Singapore

Soft sausage bread, stay soft even if you keep them for the next 2-3 days :)

Recipe is taken from Indonesian Cookpad.
https://cookpad.wasmer.app/id/resep/318159-roti-sosis-sapi-empuk-sampai-3-harikesukaan-kita-sausage-hotdog-bun

Soft sausage bread, stay soft even if you keep them for the next 2-3 days :)

Recipe is taken from Indonesian Cookpad.
https://cookpad.wasmer.app/id/resep/318159-roti-sosis-sapi-empuk-sampai-3-harikesukaan-kita-sausage-hotdog-bun

Saved

Ingredients

3-4 hours

10 buns

Ingredients A
175 grbread flour
50 grall-purpose flour
10 grmilk powder
5 grinstant yeast
55 grcastor sugar
Ingredients B
30 mlfresh milk
100 mlcold water (pour slowly, up to 100 ml)
1egg yolk
Ingredients C
5 grsalt
50 grsoftened butter
Egg wash
1egg yolk
1 tbspfresh milk
Toppings
Sausage, yellow onion, spring onion, ketchup, mayonnaise, shredded cheddar cheese, sesame seeds etc

Saved

Steps

3-4 hours

1

Mix ingredients A in big bowl. Add ingredients B, egg yolk, milk and slowly pour the cold water. You can use less than 100 ml cold water depending on the flour that you use. Using stand mixer, hook attachment, knead the dough until it doesn’t stick to the side of the bowl.
2

Add butter and salt and keep kneading until the dough becomes more elastic and won’t stick to your hand. The dough is still a bit sticky, because of high hydration. After first proofing, the dough will become more elastic. Let it proofs until double the size, about 1 hour.
3

After 1 hour proofing time. Looks shiny and smoother
4

Divide into 10 portions, about 50 grams. Let it rest for 15 mins before shaping
5

Shape each portion into a long shape.
You can see how to shape in this video: https://youtu.be/S1iZzH-an3Q.
Let it rise for another one hour until double in size
6

Meanwhile prepare the filling and egg wash. Cut the spring onion, onion. Shred the cheese. This time I used dried parsley.
7

Put one sausage in each bun. Towards the end of the 2nd proofing, spread the egg wash evenly and add other filling/toppings: spring onion, yellow onions, ketchup, mayonnaise, chilli sauce, cheese etc
8

Preheat the oven to 180 degree celcius and bake for 20 mins. Let them cool in cool rack