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Sausage Bread Rolls

Super fluffy and subtly fragrant

You can find this type of sausage bread rolls in Chinese pastries, but in this version I used a brioche recipe from French Vendée, it is very soft and subtly flavored. It is delicious for both sweet and salty recipes. For the preparation, you will need a stand mixer and a little patience. Regarding the yeast, the brioche will be better with fresh yeast. If you still use dehydrated yeast, it takes only one gram of it (instead of 2 grams of fresh yeast) for the fermented dough use, and only 7g (instead of 20g) for the brioche dough. When cooking, make sure not to exceed 150°C to 160°C (300°F to320°F) so that it will remain fluffy. For the sausages I took Frankfurt sausages.
To make this recipe, the quantities I give you here are the minimum, you will get a dough to make 18 hot dogs or three braided brioches. Do not hesitate to freeze your hot dogs or brioches once cooked, they keep very well. You just need to put them in the microwave to restore their softness. In the refrigerator, you can keep them for four days.
Add mustard and ketchup, you can also try some cheese inside. Bon appétit.

Ingredients for 12 sausage buns and 1 brioche

    Fermented dough

    • 100g all-purpose flour
    • 2g salt
    • 2g fresh yeast
    • 85g water

    Bun dough

    • 500g all-purpose flour
    • 250g eggs (about 5 eggs)
    • 90g milk
    • 90g sugar
    • 140g butter
    • 140g fermented dough (see above)
    • 20g fresh yeast
    • 9g salt
    • 6g vanilla extract
    • 6g orange blossom flavor
    • 10g rum


    • 12 sausages
    • 5g sesame seeds
    • 1 egg
    • 1 tbsp milk
    • 1 pinch of salt

    Dough Ingredients
    Dough Ingredients
    Sausages and sesame seeds for our bread rolls
    Sausages and sesame seeds for our bread rolls
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