• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal
This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • 1 quantity basic sweet bun dough
  • Basic sweet bun dough
  • 300g high protein flour
  • 75g low protein flour
  • ½ tsp salt
  • 60g castor sugar
  • 1 tbsp milk powder
  • 10g instant dried yeast
  • 1 egg
  • 180g water
  • 30g butter
  • 10-12 chicken sausages
  • 1 egg, beaten
  • 1-2 tbsp finely chopped parsley
  • Dash of pepper
  • Some mayonnaise


  1. Scale the basic sweet bun dough into 65g portions. Take a piece and roll into an elongated shape. Put a sausage in the centre. Wrap the dough around it.
  2. Using a pair of scissors, cut eight slits in the dough, cutting through the sausage. Place the ends of the roll together so that it forms the shape as in the picture. Place the roll on a lightly greased baking tray. Repeat with the rest of the dough and sausages.
  3. Allow the hot dog buns to rest for 30-35 minutes. Brush the surface lightly with beaten egg and sprinkle a little chopped parsley and add a dash of pepper. Bake in a preheated oven at 190°C for 15 minutes or until golden. Remove the buns to a wire rack to cool. Squeeze mayonnaise over the buns to create a pattern.

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