BBD#19 – Sausage buns

腸仔飽 (Sausage buns)

腸仔飽 (Sausage buns)

Ever seen something like this in a Hong Kong style bakery?

The breads I loved as a child were not peanut butter and jam Wonder Bread sandwiches, but the assortment of breads made from Hong Kong style bakeries: cocktail buns (雞尾飽) , raisin twists (提子條), plain sweet bread (排飽) and pineapple buns (菠蘿飽), just to name a few. Baking yeast bread was a complete mystery to me until recently, but it always seems so magical – and comforting – to walk into a bakery and inhale the wonderful aromas of freshly baked, still-warm bread. Hong Kong style buns are often variations on the theme of a basic plain [semi-] sweet dough that is twisted, stretched, stuffed or topped with a number of different fillings.

When I saw a pack of hot dogs at the grocery store, I thought of making sausage buns (腸仔飽) for this month’s Bread Baking Day – Spring Country Breads hosted by Cinzia at Cindystar. If my family were to, on a whim, pack for a picnic on a sunny afternoon, we would definitely bring buns like these along!

Update: the roundup has been posted here.

Sausage Buns – 腸仔飽, or pigs in a blanket

From Food For Tots – Sausage Rolls


-300 g bread flour (I used unbleached all-purpose flour and had to add a bit more to get the right feel to the dough)
– 5 g instant dried yeast
– 10 g white granulated sugar
– 6 g salt
– 1 egg, lightly beaten, plus enough lukewarm milk to weigh 220 – 230 g

– 30 g unsalted butter, softened

– 8 pieces of sausages (think hot dogs)

– egg wash: 1 egg, lightly beaten
– sesame seeds, for topping


1. Mix the flour, yeast, sugar and salt together in a large mixing bowl. Gradually add in the egg and milk, and combine, stirring until it comes together in a rough dough.

2. Knead with lightly floured hands for 3-5 minutes until you start to feel the dough coming together. At this point, the dough should feel a bit smooth and elastic, meaning that you are starting to get good gluten development.

3. Add the softened butter and continue to knead until it is thoroughly incorporated into the dough. The butter is added last because the fat in it can prevent good gluten development (and as a result, good textured bread). I’ll admit that when I got to this step the first time, the dough did not seem to like the softened butter at all. It got all over the bowl, all over my hands, all over the kitchen towels as I tried to wipe my hands, then all over the kitchen sink as I tried to wash my hands… everywhere but into the dough. However, you’ll have to trust me to just keep kneading and eventually, after a few more minutes of kneading, you’ll end up with a satiny feeling dough (and less greasy feeling hands).

4. Place the dough back into the mixing bowl, cover with a damp cloth, and let rise at room temperature for around 1.5 hours, or until roughly doubled in size.

5. Gently deflate the dough and divide into 8 pieces, one for each of your sausages. You’ll want to roll these out into little logs, and then let them rest for 5 minutes or so to relax the gluten.

Rolled into logs, stubby and spindly-er alike.

Rolled into logs, stubby and spindly-er alike.

6. Roll out each log again and gently stretch them into thinner, longer logs. They’ll need to be long enough to wrap around your sausage.

You'll want the log:sausage length ratio to be something like this.

You'll want the log:sausage length ratio to be something like this.

7. If you want the middle bulge of your bun to be bigger, you could also at this point taper the ends of your dough log by rolling the very ends a bit thinner until they form a point at each end. Wrap the log around the sausage and try to leave both ends on the bottom. That way, you can easily form a better seal by pressing the dough-wrapped sausage down on the ends. You’ll want to place the shaped buns on a greased baking sheet, parchment paper or a silicone baking mat.

Shaped and ready to rise.

Shaped and ready to rise. Sorry for the lighting issues; this photo was taken late at night.

8. Cover the buns with a damp cloth and let them rise until roughly doubled again. When they start to look puffy, brush them lightly with the egg wash and sprinkle sesame seeds on top.

9. Bake on the middle rack of a preheated 200C (~400F) oven for 8 minutes, and then 180C (~350F) for 5 minutes or until they’re golden brown.

…and then you get something like this!


Or, because it’s the first time you’ve tried to shape dough like this and you don’t seal the ends well enough, you get these!


Learn from this photo, okay? 😉

* * *

I’m sending these buns to my family, to Food 4 Tots for her sausage rolls post (thanks!), to Susan at Wild Yeast for YeastSpotting, Zorra of 1x umrühren bitte, and to Cinzia at Cindystar for Bread Baking Day #19 – Spring Country Breads.


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35 Responses to “BBD#19 – Sausage buns”

  1. Happy Cook Says:

    Wow looks so beautiful and i totally agree they looks same like in the chinese store.

  2. Happy Cook Says:

    Forgot to say i love the way you showed how to make them.

  3. pepsakoy Says:

    Looks so like those ones sold at famous bakeries !! The taste might probably be better..yumm

  4. tastyeatsathome Says:

    I love these! They smell heavenly in the bakeries, and they taste sweet-but-not-too-sweet. Yummy! I’m excited to see that you posted some how-to steps!

  5. cinzia Says:

    Jacqueline, definetely perfect for our pic-nic!
    Thanks for participating and congrats for your step-by-step instructions and photos, you learn better watching than reading sometimes!

  6. Jude Says:

    That is awesome stuff. The shaping procedure is so interesting. There is no shortage of HK style bakeries around here and I always wonder how some of their goods are made.

  7. toxobread Says:

    Happy Cook: thanks! You’ll notice that at the site where the dough recipe was originally posted, the buns are shaped differently but I wanted to try and recreate the sausage buns I had when I was a kid.

    Pepsakoy: Ha ha I don’t know if they look like famous bakeries’ breads :P, but my parents always ask me why my bread taste “different.” I like to think that homemade breads are more substantial and taste better because there aren’t any dough conditioners or preservatives in them. Just the usual flour, water/milk, yeast, salt, sugar and maybe a little butter here and there.

    Tastyeatsathome: Hope those step by step photos help!

    Cinzia: and thanks for hosting Bread Baking Day this month! I like posting step by step photos because sometimes baking is such a visual process. I can’t even begin to say how many times watching videos or looking at photos of kneading, shaping and scoring has helped me understand what to do!

    Jude: Sadly, we have no Chinese bakeries where I live (except for “me” I guess) :(… one of these days I should really tackle making pineapple buns, Hong Kong style.

  8. Susan/Wild Yeast Says:

    So cute, makes me wish I had baked when my kids were small, they would have loved them. The shaping is very cool.

    • toxobread Says:

      Susan: You’ll never know, I bet they’ll still love them now in addition to all the other delicious baked goods that you make 😉

  9. YeastSpotting May 1, 2009 | Wild Yeast Says:

    […] Sausage Buns […]

  10. kk Says:

    Amazing!! these look just like the ones from the Hong Kong bakeries! great job! I always have a hard time shaping the dough…=P

  11. Nancy (n.o.e.) Says:

    I love these savory buns – with and without the sealed ends, they still look delicious! Great picnic food.

  12. Memoria Says:

    These are so cute!! I will have to make these soon! BOOKMARK! 🙂

  13. Elle Says:

    What a fun bread! These would be wonderful for a spring picnic.

  14. em Says:

    Timeless classic, lol. I LOVE these.
    Heheh. log:sausage length ratio.
    Great pictures, as always. Even the ones that didn’t seal properly! Those would still TASTE good, though 😉

  15. toxobread Says:

    kk: The dough shaping gets better with more practice. The second time I made these buns, once the bottoms were well-sealed they came out perfectly!

    Nancy: thanks! Now I just have to plan a picnic, right?

    Memoria: Let me know how they turn out!

    Elle: Agreed!

    Em: I love them too! That’s why I had to make them since I can’t find any around here. Oh and heh heh I didn’t even notice how nerdy that log:sausage length ratio sounded 😛

  16. Wilma Says:

    This recipe looks wonderful. We ate something similar in Portugal and today at our lake here in Canada. Go figure. Two questions:
    1) Does the dough really need sugar in it? (Would prefer without..);
    2) How can I change this recipe from metric to cups and spoons???

    • toxobread Says:

      Wilma: thanks for dropping by my blog! About your questions,

      1) Technically you don’t really need the sugar in the dough, but it does help jump start yeast activity (it gives the yeast a lot of food right at the start, instead of waiting for the natural sugars from the flour). The 10 g of sugar works out to around 2 1/2 teaspoons for the 8 buns.

      2) I work with both metric and volume but it just so happened that this recipe was only given in metric. I didn’t take close notes as to how much I put in of each ingredient (in terms of volume) but Susan at Wild Yeast offers some suggestions here: and before I got myself a scale, I used to visit this site for conversions:

      Or, if you’re comfortable baking yeasted bread, this dough is a pretty generic sandwich bread dough enriched with a pat of butter, milk instead of water, and some sugar on top of the yeast, flour and salt. You may be able to play around with a recipe that’s given in volume measurements and make some adjustments.

      Hope this helps, and happy baking!

      – Jackie

      p.s. I grew up in Canada but am currently a graduate student in the States 🙂

  17. Lien Says:

    These are wonderful looking rolls, very pretty!

  18. Stefanie Says:

    The buns look great, what a cool idea!

  19. toxobread Says:

    Stefanie: just borrowing ideas from bakeries 😉

  20. Jake Says:

    I tried the bun lar…….

  21. lk Says:

    I like the way you wrapped the sausage. So easy and fun! Next time I will use this method to do my sausage rolls. Tks for sharing! Btw tks for the link back.

  22. Libby Says:

    Great post. This dough method for the wrapping will be much easier for me than doing it crescent roll style. I think it results in a much prettier product too.

  23. toxobread Says:

    lk: Thanks! and of course, thank you for kindly sharing the recipe and experience with sausage buns in the first place!

    Libby: I’m glad you found the coiling shaping useful; I, for one, should give the crescent roll style a try – it seems to be the shaping of choice for pigs in a blanket. 🙂

  24. TSL Says:

    can i use sf flour?

    • toxobread Says:

      Hi TSL: I’m not sure – can you tell me a little more about SF flour? (What is it? Sorry I haven’t heard of it.)

  25. TSL Says:

    Sorry. I mean by self raising flour.

    • toxobread Says:

      Janice: Hmmm I’m not sure how the sausage buns would turn out with self-raising flour. From what I understand, self-raising flour is a flour mix that has chemical leavening agents (like baking powder) in it – this recipe calls for yeast as the leavening agent, and I’ve never tried to make anything with both chemical leavening and yeast in it at the same time.
      Would you be able to get your hands on some all-purpose flour and use that instead?

  26. BBD#22 – Baked red bean buns « Toxo Bread Says:

    […] basic sweet dough, like this one, this one or this one – lightly sweetened red bean paste – egg wash: 1 large egg, lightly beaten – […]

  27. Libby Says:

    Well, it took long enough, but I finally got around to doing my own version of the Sausage Buns. I did go a step further and made some Mini Cheeseburger Buns too.

    Thanks for the great idea. The family just went wild over this fun little meal 😉

  28. Eva Says:

    cocktail buns are my favorite.. and then the sausage buns!! thanks for the recipe (:

  29. Сосиски в тесте « Кулинарные странички Says:

    […] одном из зарубежных блогов, посвященных выпечке – Toxo Bread. От себя я лишь добавил в рецепт кое-какие небольшие […]

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