Mini Sausage Buns
1.
Put the bread materials except butter into the bread machine (salt and sugar separation) one by one, and start a kneading program. When the dough reaches the expansion stage, add butter and continue to knead until it is almost complete.
2.
Cover the kneaded dough with plastic wrap and place it in a warm place to start fermentation. When the dough is fermented to 2-2.5 times the original volume, the fermentation is completed
3.
After taking out the dough and venting, divide the dough into two parts, take one part and knead evenly and divide into 8 equal parts, round and relax for 10 minutes
4.
Take one of the dough and roll it into an oval shape
5.
After turning it over, thin one end, roll it up from the bottom up, and pinch the closing area tightly.
6.
Roll the dough in Figure 5 into a long strip and roll it into a "0" shape
7.
Make all the dough in turn, cover with plastic wrap for secondary fermentation (make another dough according to the above method)
8.
When the dough is fermented to twice its original size, take out the small sausage and place it in the middle of the "0" shape (you can brush a layer of egg water on the surface)
9.
Squeeze tomato sauce, salad dressing, sprinkle a little chopped chives or chopped herbs
10.
Bake for 12 minutes at 160 degrees in a preheated oven (adjust the time according to different ovens, and cover with tin foil after coloring)
