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Cheesy Sausage Buns

Soft, buttery rolls wrapped around gooey cheese and savory sausage, inspired by the jumbo sausage rolls from Auntie Anne's Malaysia.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Resting Time 2 hours
Total Time 2 hours 50 minutes
Course Bread, Snack
Servings 10 buns

Ingredients
  

For the Dough

  • 230 grams full cream milk See Note 1
  • 1 egg
  • 100 grams unsalted butter melted, See Note 2
  • 100 grams castor sugar
  • 5 grams bread flour See Note 3
  • 1 tablespoon instant yeast 11 grams
  • 1 tablespoon chicken powder optional
  • 1 teaspoon salt

For Assembling

  • 12 sausages
  • 12 slices processed cheese

For the Glaze

  • 1 egg
  • 1 tablespoon water
  • Grated parmesan
  • 2 tablespoons salted butter melted

Instructions
 

Making the Dough

  • In the bowl of your stand mixer, add the milk, egg, butter, and sugar.
  • Add the flour, yeast, and sugar.
  • Transfer the bowl to your stand mixer with the dough hook attachment and mix at the lowest speed, until the dough just comes together, 1 to 2 minutes.
  • Increase the speed one step up and knead, until the dough pulls away from the bowl and is smooth and elastic, 15 to 18 minutes. [See Note 4]
  • Transfer to a lightly greased or dusted surface, and shape into a tight ball.
  • Place in a well-oiled bowl. Cover and let rest, until doubled in size, about 1 hour and 30 minutes. [See Notes 5 and 6]

Prepping the Sausages

  • While the dough is resting, prepare the sausages. Cut a shallow slit along the length of each sausage. [See Note 7]
  • Air-fry the sausages at 180 degrees C, until slightly browned, 6 minutes. Let cool before assembling.

Assembling the Cheesy Sausage Rolls

  • When the dough has doubled, punch down to let out the air, and divide into 12 equal-sized pieces.
  • Roll each piece of dough into a ball.
  • Roll a piece of dough into a 4- by 6-inch rectangle.
  • Cut 1.5-cm (1/2-inch) wide strips along two thirds the length of the rectangle.
  • Wrap a slice of cheese tightly around a piece of sausage.
  • Wrap the bottom third of the dough rectangle fully around the sausage, then roll upwards. [See Note 8]
  • Arrange the rolls seam-side down in a large baking tray, leaving enough room in between. Cover and let rest, until doubled in size, 30 to 40 minutes.

Baking

  • Preheat the oven at 180 degrees C (fan 160 degrees C).
  • Make the egg wash. In a small bowl, mix the egg with 1 tablespoon water.
  • When the rolls have doubled, glaze with the egg wash.
  • Sprinkle with the grated Parmesan.
  • Bake in the oven, until golden brown, 20 minutes.
  • When the buns are done baking, brush with the melted butter.
  • Let cool on a wire rack. Enjoy!

Notes

  1. As an alternative to milk, use 185 grams water plus 3 tablespoons powdered milk or non-dairy creamer.
  2. As an alternative to butter, margarine also works very well.
  3. While any type of bread flour will do, I recommend using Japanese bread flour.
  4. The dough should pass the windowpane test at this point.
  5. If using a bread machine, add all the ingredients according to the recommended sequence by the manufacturer, and run the Dough Cycle until completed.
  6. Since bulk rising is dependent on the ambient temperature and humidity, I usually proof my dough in my oven with just the lamp on for a bit more consistency.
  7. The purpose of this slit is to prevent the sausages from shriveling once cooled.  Don't go deeper than 1/4 inch, else the sausages might split open too much after cooking.
  8. Wrapping the dough completely around the cheese and sausage prevents the melted cheese from leaking out.