Saturday, July 12, 2014

Mini Sausage Bread Rolls ( 港式迷你肠仔包)

Sausage Rolls / Sausage Bread Rolls
Sausage Rolls / Sausage Bread Rolls
Sausage Rolls / Sausage Bread Rolls
Sausage Rolls / Sausage Bread Rolls

When I saw Sonia made these cute little sausage bread rolls, I was tempted.  I know kids will love them and they are the perfect size for little hands to hold.  True enough, they were a hit with my friend's children and also my little nephew.

I love the softness of the 'five thousand dollar bread recipe' which I made a few months ago so I am using the same recipe to make 18 mini buns.


Starter Dough:
105g bread flour
45g plain flour
12g caster sugar
3g instant dried yeast (3/4 tsp)
120g water

Main Dough:
105g bread flour
45g plain flour
45g caster sugar
1/2 tsp salt
12g milk powder
45g egg (lightly beaten)
27g water
35g butter, softened

18 mini frankfurts, lightly grilled

egg wash (1 egg beaten with 1 tbsp water)
white sesame seeds
black sesame seeds

  • Mix all the starter dough ingredients until well combined.  Cover and leave at room temperature until the dough rises and becomes sticky, pastry and have a stringy appearance ("honeycomb"-like).  
  • In a mixer fitted with a dough hook, combine all main dough ingredients, except butter. Then add in  the starter dough, knead until well combined. Add in butter and continue kneading until dough is smooth and elastic and leaves the sides of the bowl. Place the dough in a lightly greased bowl, cover with cling wrap.  Place it in a warm place to allow the dough to rise until doubled in volume.
  • Punch down the dough to release trapped air.  Divide dough into 18 equal portions. Roll each portion into a ball.  Cover with cling wrap and rest them for 10 minutes.
  • Using a rolling pin, flatten each ball of dough into an oval shape.  Roll the dough into a cylinder.   Rest for about 10 minutes.  Then using a rolling pin flatten the dough into a triangular shape. Place a frankfurt on the wider end of the (triangle) dough and roll up. 
  • Place rolls on a tray lined with baking paper, covered cling wrap and  leave to rise until almost doubled (80 - 90%).
  • Preheat oven to 170 deg .
  • Brush egg wash on surface of the rolls and sprinkle sesame seeds on top. Bake for about 30 minutes or until golden brown.
  • Transfer onto a wire rack to cool.


  1. Kids and adults loves this finger foods as they are so great for parties. ok...ok...Im convinced and will make this for breakfast soon.

  2. These are so cute! They remind me of those fantastic Asian bakeries :D

  3. wow perfection, Veronica. They would be fantastic with my summer salad..don't you agree?

    1. Haha Angie I guess so. But for me a hot cup of black Malaysian coffee would be better.


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