You know winter is coming when the kids start bringing home the flu bug. Needless to say, comfort food is in great demand. Back in Malaysia, sausage buns were a dime a dozen, and you could walk into any random bakery and gladly find them awaiting your gracious picking. However, it seems to have become a luxury item to us since our move down under. Every time we spot sausage buns at local bakeries, we yell and scream in delight, only to be met with disappointment by the first bite. So yes, we’ve succumbed to making our own.
At the beginning, I thought I could just make these with any bun recipe. However, chinese sausage rolls are made of milk buns, thus giving them a softer texture. So yes, there were many fails until I realised that haha. Damn, were we pampered back home. Anyway, we’ve made them heaps of times since, so you can trust this recipe ;p
2/3 cup heavy cream
1 cup fresh milk
1/3 cup sugar, plus 1 tablespoon set aside
1/2 cup cake flour
3 1/2 cups bread flour
1 tablespoon active dry yeast
1 1/2 teaspoons salt
1 tablespoon oil
24 mini sausages (or 12 long if you prefer)
Note: If you don’t have cake flour, you can substitute with all-purpose flour. Just remove 1 tablespoon from the 1/2 cup all purpose flour to be replaced with 1 tablespoon cornflour, followed by a few cycles of sifting. I know this because I’ve also made a few batches without the use of cake flour.
Place the heavy cream, fresh milk, 1 egg, 1/3 cup sugar, both flours, active dry yeast, salt, and oil together in this specific order into a mixing bowl. Mix with hands or machine, and knead until the dough forms together. The dough will be rather sticky, so slowly add separate portions of 1/4 cups of flour whenever necessary to try to get it closer to the desired texture, but avoid getting carried away with the flour. Once done, cover the bowl with a damp kitchen towel and set aside in a warm area for an hour to allow it to double in size.
While you’re waiting, cook the sausages in a pan on low fire just until they get some colour. Remove and let cool. When the dough is done, knead another few minutes before moving it onto a lightly floured surface. Divide the dough into 24 pieces.
Roll each piece of dough into long strips, ensuring the middle is slightly thicker than the ends. Take a sausage, and start by rolling one end of a piece of dough at one end of the sausage in a spiral motion, and once you get to the other end, just tuck the edge in. Repeat for the remaining sausages and dough, and then set aside for another hour under a damp kitchen towel until they’ve expanded.
Preheat the oven to 180 degrees celsius. When the buns are ready, sprinkle sesame seeds on the tops of them. Make egg wash by whisking the remaining egg with 1 tablespoon of water, and brush each bun with a generous amount of it. Bake for 15minutes or until the buns are a golden brown, and then remove onto a cooling rack. Dissolve the remaining 1 tablespoon of sugar with 2 tablespoons of water, and then brush onto each roll to create a nice glaze for effect. You can skip this step if lazy.
Now all that’s left to do is gobble these babies up! Again, like the rest of my easy, non-fussed, no-frills recipes, this one’s extremely convenient for the kids to follow, and they really have fun rolling the dough onto the sausages. So don’t worry if they’re not perfectly formed – just enjoy them with a cup of tea and the family 😉