Sausage buns are one of Olivia’s favorite lunchbox meals. They are so good, soft, and fluffy. And this Sausage buns recipe using Tangzhong will stay soft for a couple of days without adding any artificial preservatives.
The secret is using the Tangzhong method. If you want to read more about this method, please check out my Hokkaido Bread Loaf recipe.
For those of you who are new to this baking method, I urge to all to try this recipe. 😉 Trust me on this! 👍 It is so delicious and easy to make, and the results are very soft and fluffy in texture.
How to shape the Sausage Buns
I found this shape online and when I did my sausage buns I have tried it at home. And oh my they are so beautiful! Just remember to pinch or seal the end properly so they will not open during baking. 👍 Please watch my video tutorial to see how I shaped my Sausage buns.
Quick tips and notes
- I used my stand mixer for faster and easier kneading, but you can, of course, knead the dough by hand.
- The dough is quite sticky but don’t put extra flour in than is necessary. When you put so much flour in the dough, the finished result will be dry and hard buns!
- I used bread flour, but if you don’t have bread flour, you can use plain all-purpose flour for this recipe. While you can substitute all-purpose flour for bread flour, it is highly recommended to follow the type of flour required by the recipe in order to yield optimum results.
- Keep cooled leftovers in an airtight container for up to 3 days. Reheat in the microwave or oven.
- You can freeze Sausage buns. Just thaw them before eating, and you can also microwave it.
Baking the Sausage Buns
Make sure to pinch or seal the end of the dough when you’re shaping the sausage buns. So the dough will not open during baking.
If you have tried this recipe or any other recipe on my blog, please don’t forget to rate the recipe and let me know how you got on in the comments below. I love hearing from you! 😊 You can also follow me on Pinterest, Instagram, Facebook, and YouTube to see what I am getting up to.
You will need:
For the Tangzhong dough
- 50 grams bread flour (or all-purpose flour)
- 150 grams water
For the main dough
- all of the Tangzhong dough
- 375 grams bread flour (or all-purpose flour)
- 40 grams granulated white sugar
- 1 1/2 tbsp full fat milk powder (optional)
- 7 grams instant dry yeast
- 6 grams fine salt
- 160 grams milk, lukewarm
- 40 grams butter, diced and softened at room temperature
- 1 egg + 1 tbsp milk, lukewarm and for egg wash
For the filling
- 18 pieces small hot dog sausages
- sesame seeds (optional)
For the Tangzhong dough
- Mix flour and water in a saucepan. Cook and heat it over low heat and under vigorous stirring until it becomes thick like a paste. Don’t walk away during this process. Take the pan off the heat, transfer the Tangzhong dough into a bowl, and place it into a bowl with cold water to fasten the cooling process. Let it cool to room temperature before using. To quicken the cooling process, I put it in the fridge while preparing everything else.
For the main dough
- In the bowl of a stand mixer, add all the ingredients (except butter) and knead until the mixture starts coming together for about 3 to 5 minutes.
- Gradually add the softened butter and continue to knead until it is incorporated. Knead the dough for at least 10 minutes and mix until the windowpane test. While the dough is kneading, greased a large-sized bowl, then set aside.
- Shape the dough into a ball, then transfer it to the greased bowl. Cover with a plastic film and let the dough rise in a warm place for 1 hour, depending on the day’s temperature or your house temperature.
- Prepare two baking trays lined with parchment paper.
Shaping the dough
- Preheat the oven to 180 degrees Celcius (350F).
- Once the dough is done, deflate the dough by punching it down with your knuckles. Turn out the dough onto your kitchen countertop. Then lightly form the dough into a log. Divide into 16 equal pieces (I used my kitchen scale). Form each dough piece into a ball. Cover them with plastic film to avoid them getting dry.
Shaping the Sausage Buns
- Place one dough ball on a working surface and, using a rolling pin, roll it into a rectangle shape. Place 1 sausage in the middle, leaving 2.5 cm of both ends of the sausage not covered by the dough. Cut four diagonal strips on each side of the dough. Fold each strip crossing over the sausage, alternating the right and left sides. Make sure to pinch the end of the dough. Watch my video tutorial to see how I did the shaping.
- Place on the prepared baking trays and loosely cover with plastic film, and leave to rise for 15 minutes.
- Brush the tops of the sausage buns with the whisked eggs, then drizzle with sesame seeds (optional)—Bake for 15 to 20 minutes, or until golden brown and fully cooked.
- How to store: Keep it in an airtight container on the kitchen top. Stays soft and fluffy even the next day.
- How to freeze: Let the buns cool completely, put in a ziplock bag, and freeze up to 6 months, Defrost at room temperature and heat in the oven at 180C for 5 minutes.