Baked some sausage bread rolls for breakfast on Saturday morning, and I shaped them into little sausage dogs.
I didn’t manage to take step by step photos for a tutorial, but will run through the process below.
Recipe for sausage dog hot dogs bread buns
-240 g bread flour
– 2 tbsp sugar
– 30g olive oil/ butter
– 1 tsp yeast
– 25g beaten egg (the balance to be used for egg wash)
-130 ml milk **
I used a bread maker to mix the dough.
1. Add in the flour and sugar first, make a well and add in the butter and egg. Add the yeast right before starting the bread machine.
** Add the milk slowly as the dough mixes, I stop adding milk once the dough has come together. Usually I don’t end up using all the milk.
2. Let the dough proof for the first round in the bread machine. When the machine beeps to indicate the first round of proofing is done, turn out the dough onto a lightly floured surface and knock the air out. Portion the dough into 6 rounds and let proof for another 10 minutes.
3. For each round of dough, I use 2/3 to make the body and 1/3 for the head and paws.
Body – roll out to about 5 inches long, or however long your sausages are going to be. Roll up the dough and rest it seam side down.
Head -roll out into a small round ball, flatten it gently with your palm and make 2 incisions on either side to create the ears. Attach to one end of the “body”.
Paws – roll up small rounds of dough and tuck against the side of the “body”.
4. Proof for another 40 minutes until the dough has doubled in size, and brush with egg wash before baking at 170 Celsius for 20 minutes until golden brown. Let it cool completely before cutting the bread.
5. Use a bread knife to cut the back of the sausage dog, and slide in a sausage. Drizzle with your favourite condiments (ketchup in this case as the kids don’t take mustard).