Sausage bread rolls/ Chinese hotdog buns. Sausage bread rolls - These are light and soft bread stuffed with sausage meat. The dough is usually wrapped around an uncooked hotdog before baking. Hong Kong style sausage rolls (also called hot dog rolls, hot dog buns) is best for breakfast and afternoon tea.

Sausage bread rolls/ Chinese hotdog buns Why these homemade hot dog buns are better than store-bought. These hot dog buns are soft This hot dog bun dough is so versatile. You can use it to make buns for subs, New England style After rolling out and cutting/shaping the dough into hot dog buns or burger buns (following the first.

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Sausage bread rolls - These are light and soft bread stuffed with sausage meat. The dough is usually wrapped around an uncooked hotdog before baking. Hong Kong style sausage rolls (also called hot dog rolls, hot dog buns) is best for breakfast and afternoon tea.

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Composition of Sausage bread rolls/ Chinese hotdog buns:

Prepare 2 Cups of Bread flour plus about a handful for kneading.
Prepare 2 Tablespoons for Butter Melted.
Need 1/2 Tbs for Yeast.
Prepare 2 of Egg use 1 for egg wash.
Require 1/2 Teaspoon Salt.
You need 1/2 Cup - Milk Warm.
You need 3 Tbsp - Sugar Use 1 Tsp for proofing the Yeast.
Give 10 for Hotdog.

Chinese hot dog bun (腸仔包) is a popular bread among Asian bakeries. This homemade Hong Kong hot dog bun recipe is fluffy, soft and tasty. Also, it is my childhood Hong Kong style hot dog buns. Some people in Hong Kong called it sausage rolls or hot dog rolls as well.

Sausage bread rolls/ Chinese hotdog buns step by step:

Dissolve the Yeast and Sugar in the warm milk.
In another Bowl, combine the Butter and Eggs and set aside.
In a large bowl, combine the flour, salt and sugar, make a well at the center and add the yeast and the Egg and Butter mixture and mix together until a soft dough is formed..
Transfer the Dough to a lightly floured surface and knead until it’s smooth and elastic about 10 minutes by hand and about 7 minutes if using a mixer..
Place the Dough inside a very large oiled Bowl (making sure you smear some oil on the surface of the Dough) and leave to rise in a warm place for 1 hour or till doubled in size..
Steam the sausage in boiling water for about 7 minutes. Remove from water and set aside..
Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 10 equal pieces, and roll it out into a rope long enough to wrap around the sausage about 3 times..
Wrap the rolled dough around the sausage and place them on lightly greased and floured baking sheets at least 2 inches apart. Cover the rolls with a damp cloth, and let rise until doubled in volume, about 30 minutes..
Whisk up 1 Egg and together with a Tbsp of Water and brush the surface of the Bread rolls then place in a 350 degrees Fahrenheit preheated oven and bake for 10 to 15 minutes or till golden brown. Enjoy..

How to bake Chinese bakery style sausage bread with my easy recipe, with detailed step-by-step guide Sausage Bread with Egg Wash, Sprinkled with Black Sesame Seeds, Right Before Baking. Today's recipe is for Korean sausage-ppang, or sausage bread, which is a hotdog or sausage baked in fresh bread and covered with toppings and cheese. It tastes like sweet pizza with fluffy dough. I don't know who invented this snack but it's very popular and a common item in Korean bakeries in Korea. Chinese sausages (lop cheung in Cantonese and Lap Chong in mandarin) are quite versatile in Chinese cooking.

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