1. Prepare all materials
2. Reserve a portion of the egg and brush the surface. In addition to the butter and sausage, mix the other ingredients and knead into a ball, then add the softened butter, continue to knead, knead it with the palm of your hand, fold it back and continue to knead until the film can be formed. Then put in plastic wrap and ferment in a warm place.
3. Ferment to double the size, poke a hole in the flour with your fingers, and do not shrink. Vent the dough on the panel, then divide it into six portions and let it sit for a while.
4. Then roll the small dough into a cone, place the sausage on the wide end, and roll it up slowly. I use Jenny’s secret pure meat sausages. The sausages can also be steamed or fried first. I use them directly after thawing. The sausages are sent by SF Express. The ice packs have not melted when I received them!
5. The rolled buns are placed on a baking tray lined with greased paper. After they are all done, they are fermented for about 40 minutes. After the bread is fermented, brush the surface with egg wash. Preheat the oven in advance, put in the bread, set 165 degrees, 25 minutes, do not want to paint too dark, you can cover the last few minutes with tin foil!
6. After the work is completed, take out the bread and let it cool to enjoy! The husband said that the bread is well made, and the baby said that the sausage is so delicious! This sausage is really good. It has no starch and no added flavors and pigments. It tastes good. If you don't want to make bread, you can fry it and eat it. The taste is also very good. It is nutritious and delicious!
