Little Sausage Buns With Olive Oil

Name: Little Sausage Buns With Olive Oil
Yield: 19 servings
Cuisine: American
Ingredients: 250 grams ★Bread (strong) flour (I used Haruyutaka blend); 1 ★Egg yolk; 90 ml ★Milk; 170 ml in total combined with the egg yolk and milk ★Water; 20 grams ★Olive oil; 4 grams ★Salt; 1/2 tbsp ★Dried Basil; 15 grams ★Sugar; 10 grams ★Trehalose (if you don't have any, use 20g total of sugar); 3 grams ★Instant Dry Yeast; 1 four 10 cm long sausages Wiener sausages; 1 Ketchup, mayonnaise, pizza sauce, pizza cheese, etc.

cookpad.japan @cookpad_jp

We received a lot of sausages as a gift, so I tried kneading some into bread dough.

These are small buns, so form them quickly and be careful not to let them dry out. Adjust the amount of liquid added depending on the flour you have. It's a rather soft dough.
You can add some black pepper to the dough in step 2 if you like. It's peppery and delicious. Recipe by Pu-kosan

We received a lot of sausages as a gift, so I tried kneading some into bread dough.

cookpad.japan @cookpad_jp

We received a lot of sausages as a gift, so I tried kneading some into bread dough.

Saved

Ingredients

19 servings

250 grams★Bread (strong) flour (I used Haruyutaka blend)
1★Egg yolk
90 ml★Milk
170 mlin total combined with the egg yolk and milk ★Water
20 grams★Olive oil
4 grams★Salt
1/2 tbsp★Dried Basil
15 grams★Sugar
10 grams★Trehalose (if you don't have any, use 20g total of sugar)
3 grams★Instant Dry Yeast
1four 10 cm long sausages Wiener sausages
Toppings for the buns (optional):
1Ketchup, mayonnaise, pizza sauce, pizza cheese, etc.

Saved

Steps

1

Cut the sausages into 1cm pieces. Mix the egg yolk, milk and water together.
2

Put the ★ ingredients in a bread machine, and start the "bread dough with additions" program. Put the yeast in the yeast compartment.
3

When the "add additions" signal sounds, throw in the sausages. Leave it up to the bread machine until the 1st rising is completed.
4

When the dough is done, take it out of the bread machine case and press down gently to deflate. Cut into 19 pieces with a pastry scraper, and round off each piece. The pieces weigh about 30 g each.
5

Cover with a tightly wrung out moistened kitchen towel, and leave to rest for 15 minutes. After the dough has rested, deflate by pressing down on each piece with your palm, and round off again into smooth balls.
6

Line up the formed dough on a kitchen parchment paper lined baking sheet. Use your oven's bread-rising setting to let the dough rise (2nd rising) at 35°C for about 40 minutes, until they are 1.5 to 2 times their original size.
7

After the 2nd rising, snip the tops of the buns in a crisscross pattern using kitchen scissors.
8

Fill the cuts with anything you like. I put on 3 types of topping here: cheese and mayonnaise; ketchup; and cheese and pizza sauce
9

Preheat the oven to 200°C, then lower it to 190°C, and bake the buns for about 12 to 15 minutes. Please adjust the time depending on your oven.
10

Cool on a rack when finished baking. This is how they look when split open. The bread machine chops up the sausage in a nice way.