A Cantonese-style baked bun that blends Western and Asian baking techniques. This sausage bun is a beloved breakfast item for many growing up in Asia. The versatile dough can be used to make various Cantonese baked buns or dinner rolls.
Adapted from a video by Cook! Stacey Cook
Sausage Bun | Hot Dog Bun | Asian Bakery Recipe | Asian bread Dough Recipe | Asian Street Food
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1
In a mixing bowl, combine bread flour, sugar, salt, and instant yeast. Make sure to use instant yeast, not active dry yeast.
2
In a separate bowl, beat one large egg, then add cold milk and cold water and mix well.
3
Pour the wet ingredients into the dry ingredients and mix by hand for about 1 minute until combined.
4
Place the bowl in a mixer with the dough hook attached and knead on low speed for 1 minute. The dough will be sticky at first, but will become less sticky as gluten develops.
5
Increase to medium speed and knead for about 10 minutes. The actual time may vary depending on your mixer's power. The dough should always stay on the dough hook.
6
When the dough reaches a smooth consistency, add room temperature butter. Roughly mix the butter with the dough by hand, then restart the mixer on low speed for about 1 minute.
7
Increase to medium speed and knead for about 10 more minutes until the dough can be stretched very thin without tearing.
8
Shape the dough into a ball and place it in the oiled mixing bowl. Let it proof at room temperature until doubled in size, usually about 1 hour. To test, poke a floured finger into the center—if the hole holds its shape without bouncing back, the dough is ready.
9
Press down on the dough to degas it, removing the large bubbles but not all the air.
10
Remove the dough from the bowl and shape into a log, then divide into 10 equal pieces. Trim and adjust sizes to be uniform. Set aside one small piece as a proofing indicator.
11
Knead each piece using a folded knee motion, shape into a ball, and let rest for 10 minutes.
12
Flatten the dough with a rolling pin to further degas, then roll it up. Repeat for all pieces.
13
Take the first rolled piece and shape it into a long strip about three times the length of the sausage.
14
Wrap the dough around the sausage, positioning both ends of the dough on the bottom of the bun for a professional look. Repeat for all sausages.
15
Let the wrapped buns proof until doubled in size. At around 80°F, this takes about 1 hour, but timing varies with temperature. Use the small reserved piece of dough as an indicator—when it has doubled, the buns are ready to bake.
16
Preheat the oven to 375°F (190°C). Beat an egg and brush it on top of the buns. Optionally sprinkle sesame seeds for flavor and appearance.
17
Place the buns in the preheated oven and bake at 375°F (190°C) for 10 minutes.
18
After 10 minutes, lower the temperature to 310°F (150°C) and bake for another 7 minutes. Watch the color during this time. If the buns brown enough before 7 minutes are up, cover with aluminum foil to prevent over-browning.
19
At the end of 7 minutes, insert a bamboo skewer into a bun to check for doneness. If it comes out clean with no dough sticking to it, the buns are done.
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