• Prep Time >60 minutes
  • Cook Time 15 minutes
  • Serving For 12 people
  • Difficulty Normal

Recipe Description

Soft bread buns with various fillings are the go-to snack for all occasions. This recipe was first published in Amy Beh’s column, Cook’s Nook. 

This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • Starter
  • 6g instant dried yeast
  • 1/2tsp caster sugar
  • 45ml lukewarm water
  • Dough
  • 250g bread (HP) flour, sifted
  • 25g milk powder
  • 1/2tsp bread softener
  • 40g butter
  • 25g egg, beaten
  • 20g caster sugar
  • 1/2tsp salt
  • 65ml lukewarm water
  • 12 hot dog or chicken sausages
  • Glaze (beat together)
  • 1/2 egg, lightly beaten
  • 1tbsp UHT milk
  • Topping
  • curry powder
  • black pepper, freshly ground
  • dried parsley flakes


  1. Combine yeast, sugar and lukewarm water in a small bowl. Stir and set aside to ferment until bubbly, about 5 minutes.
  2. Dough
  3. Sift together the flour, milk powder and bread softener. Tip into the bowl of an electric mixer. Add the bubbly yeast mixture, butter, egg, sugar, salt and lukewarm water.
  4. Mix on medium speed to form a smooth dough. Cover dough with a damp tea towel to proof for about 30-35 minutes or until doubled in volume.
  5. To shape
  6. Divide dough into 12 equal portions. Roll each piece out flat into a longish shape on a lightly floured surface.
  7. Place a hot dog or sausage in the middle of the dough. Sprinkle with ground black pepper.
  8. Make 5 cuts on the dough on each side of the sausage. Fold the left flap to the right and fold the right flap to the left to form a plait.
  9. Place the plaited bread on a baking tray. Set aside for 30-35 minutes to proof till doubled in size.
  10. To bake
  11. Preheat oven to 190°C. Brush the top with glaze and sprinkle with some combined curry powder and black pepper.
  12. Add a sprinkling of dried parsley on top. Bake for 13-15 minutes or till lightly golden brown in colour.

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