Mini Hot Dog Buns – Perfect for Breakfast or a Snack, Every Bite Is Pure Happiness
Soft, fragrant, chewy buns paired with a bite-sized grilled sausage and the aroma of sesame seeds—I knew I had fallen in love with this little treat.
Ingredients
Steps
Sift the bread flour, then add the salt, water, caster sugar, milk powder and instant dry yeast. Use low speed to mix until no dry flour remains, then switch to high speed and knead until gluten develops. Switch back to low speed, add the butter, and continue kneading until the dough is smooth and can be stretched into a thin membrane (expanded stage). Adjust with a little extra water or flour depending on the dough’s consistency.
Cover the kneaded dough with plastic wrap.
Let it proof at room temperature until it grows to about 2.5 times its original size.
Gently press out the air from the proofed dough, divide it evenly into 9 portions, shape each into a ball, and let rest for 15 minutes for intermediate proofing.
Take one proofed dough ball and roll it into a thin, long rope. Wrap it around a sausage in spirals. Place the wrapped sausage buns on a baking tray and proof at room temperature for 40 minutes, until the dough has doubled in size.
Brush a layer of beaten egg over the dough and sprinkle a little black sesame on top. Preheat the oven, place the tray in the middle rack, and bake at 180 b0C (top and bottom heat) for about 15 minutes, or until the surface is golden brown.