Few things in life are as universally loved as freshly baked bread—and Sausage Buns are no exception. This fluffy, savory treat has captured the hearts (and stomachs) of food lovers around the world, thanks to its pillowy-soft dough and meaty filling.
Whether you’ve devoured these at an Asian bakery or made them for the first time, this guide will help you recreate that irresistible bakery magic at home. Warm the milk until it’s around 110°F (43°C)—warm but not hot. In a large mixing bowl (or stand mixer bowl), combine: Warm milk, sugar and instant yeast.
Let it sit for 5 minutes, just to get the yeast slightly activated (bubbling/frothy is a good sign). Add egg, salt, and flour to the yeast mixture. Start mixing with a spatula or dough hook. Once mostly combined, add the softened butter. Mix until the dough is cohesive.
Knead by hand for 8–10 minutes OR use a stand mixer with a dough hook for 6–7 minutes. The dough should become smooth, soft, and just a little tacky but not sticky. If it’s too sticky, add 1 tbsp flour at a time. Too dry? Add 1 tbsp milk. Shape the dough into a ball.
Place in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let rise in a warm place for 1 hour, or until doubled in size. If your kitchen is cold, preheat your oven to the lowest setting for 2 minutes, turn it off, and let the dough rise inside.
Punch down the risen dough to release air. Divide it into 8 equal pieces (use a scale for even sizes, ~65–70g each). Roll each piece into a rope about 8–9 inches long. Wrap each rope spiral-style around a sausage, leaving a bit of sausage visible at each end. Pinch the ends of the dough to seal it underneath so it doesn’t unravel while baking.
Place each bun seam-side down on a parchment-lined baking sheet, spaced apart. Cover shaped buns loosely with a towel or plastic wrap. Let them rise again in a warm place for 30–45 minutes, until puffed up noticeably. Preheat oven to 375°F (190°C).
Beat 1 egg and brush it gently over the tops and sides of each bun. Optional Toppings: Sprinkle sesame seeds, chopped parsley, or even shredded cheese on top. Bake the buns for 15–18 minutes, or until golden brown on top and cooked through. Let them cool on a wire rack for 5–10 minutes before serving.
Expert Tips & Troubleshooting;
Pro Tips:
Fluffy dough? Use bread flour instead of all-purpose for extra chewiness.
Glossy finish? Double egg wash: once before the second rise and again before baking.
Flavor upgrade: Brush with garlic butter immediately after baking.
Common Problems & Fixes:
Dough didn’t rise? Yeast might be expired, or milk too hot.
Dry buns? Don’t overbake. Cover lightly with foil if browning too quickly.
Soggy bottoms? Bake directly on a metal tray, not a silicone mat.
Make-Ahead & Storage Tips:
Make-Ahead: Unbaked dough: Let dough rise overnight in the fridge, then shape and bake the next day.
Baked buns: Bake, cool completely, and freeze in an airtight bag for up to 1 month.
Reheating: Toast in oven at 300°F (150°C) for 5–8 minutes or air fry for a crisp outer layer.
Variations & Customizations:
Flavor Twists: Cheesy Sausage Buns: Add shredded mozzarella inside with the sausage.
Spicy Kick: Spread chili sauce or sriracha inside before wrapping.
You just made soft, fluffy, bakery-style Sausage Buns from scratch—a comforting, crowd-pleasing treat that’s easy to customize and hard to resist.
Perfect for breakfast, lunchboxes, or anytime cravings, these buns are sure to become a staple in your kitchen.
Ingredients;
For the Dough:
- 2 ½ cups (315g) all-purpose flour
- 2 tbsp granulated sugar
- 1 tsp salt
- 2 tsp (7g) instant yeast (also called rapid rise or bread machine yeast)
- ¾ cup (180ml) warm milk (about 110°F / 43°C)
- 1 large egg
- 3 tbsp (43g) unsalted butter, softened
For the Filling:
- 8 sausages (hot dogs, chicken franks, or your preferred type)
For Topping:
- 1 large egg, beaten (for egg wash)
- Optional: sesame seeds, shredded cheese, parsley, or a drizzle of ketchup/mayo (post-baking)
