Sausage & Scallion Bread (Super Soft, Truly Delicious)
Soft, fluffy bread with sausage, scallions, and salad dressing in every bite. Perfectly balanced sweet and savory flavor that’s not greasy, with a lingering aftertaste. Detail photos updated on February 22. If you don’t like bread that’s too sweet, you can reduce the sugar by 10 g. Sugar doesn’t just add sweetness; it also helps the dough ferment. ⚠️Friendly reminder: Sausage bread is best eaten within 2 days. Day 1 is the perfect texture, day 2 is still good. Since this is homemade bread with no preservatives, no leavening agents, and no artificial flavoring, be sure to enjoy it while it’s fresh. 🌭✌ ⚠️In summer, when room temperature is above 27℃, use chilled liquids to make the dough (cold milk, cold eggs). Refrigerate them 15–30 minutes in advance. When room temperature is too high, kneading can trigger early fermentation, which affects gluten development. Warm weather is suitable for room-temperature proofing. The following quantities make 8 buns 🌭
Ingredients
Steps
Put all the ingredients except the butter into a bowl and knead until evenly combined.
This is the kneaded dough.
Add the butter (softened at room temperature) and continue kneading. ⚠️If kneading by hand: Right after adding the butter the dough will be very, very sticky. After a few minutes of kneading, once the butter is fully absorbed, the dough will become smooth, soft, and easy to work with. I use a “washing clothes” style kneading method, which develops the gluten quickly.
Knead until the dough is smooth like this. After adding the butter, I kneaded for about 10 minutes and could pull a thin membrane (it’s fine if you can’t get a full windowpane; the bread will still taste great ✌).
⚠️In summer, let it proof at room temperature. [In winter, use a warm-water bath] Place the bowl in a pot of warm water for the first rise (the water should be warm to the touch, not hot). The photo shows the dough after proofing. ⚠️The key is to proof it until it doubles in size. Dip a finger in flour and poke to the bottom; if the hole doesn’t spring back, it’s ready. This took about 60 minutes for me (time is for reference only; adjust according to the season and room temperature). In cold weather, proofing will take longer; in hot weather, it will be shorter!
Take out the dough and gently pat it a few times to deflate. Divide evenly into 8 portions, about 65 g each. Cover with plastic wrap and let rest for 10 minutes.
Prepare the filling: dice the sausage, cut the scallions into small pieces, and have the sweet salad dressing ready.
Roll each piece of dough into an oval shape.
Sprinkle some sausage pieces on, then roll up from the bottom to the top.
Place the shaped rolls into paper liners and put them in the oven for the second rise. Put a pan of hot water on the bottom rack (replace once to keep it hot) to increase humidity and promote fermentation. Proof until they reach about 1.5 times their original size. In cold weather this takes about 60 minutes.
This is what the rolls look like after the second rise.
Preheat the oven to 180℃ for 10 minutes. Brush the rolls with egg wash, first place the sausage pieces on top, then pipe on the salad dressing, and finally sprinkle with scallions. Bake on the middle-lower rack at 180℃ for 18 minutes in the preheated oven. If you want a deeper color, bake for a few more minutes.
🍞Beautiful sausage bread is out of the oven~ Freshly baked and fluffy—best enjoyed the same day 😋
Crisp on the outside and tender inside, with a texture as rich and delightful as its appearance.