Dairy-free Breaded Sausage Bun

Making our all time favorite @sulyntan ‘s #softmilkbun again, shaping is inspired by @phine_wang ‘s mini sausage bread ☺️ kids love the crunchy panko on the crust.😋

This soft milk bun recipe yields super soft bread even after 2 or 3 days. After trying this recipe out in June 2020, we keep coming back to this recipe for our homemade bread buns fix just like this ham and mayo buns. It’s a versatile recipe and definitely a keeper if bread is a staple food at home.

Ingredients (yield about 717g dough – 21 buns):

• 375g Bread flour
• 45g castor sugar
• 5g salt
• 4g yeast
• 30g butter (@plantbasednuttelexsg )
• 275g cold plant milk (I used @kikkoman_tounyu unsweetened soy milk)

Toppings:

• 1 egg (beaten)
• 1.5 cup of panko /breadcrumbs
• 21 mini cocktail sausages
• Japanese mayonnaise @kewpie_singapore
• Dairy-free shredded mozzarella cheese @violife_foods)
• Dried parsley

Method:

1. Add bread flour, castor sugar, salt and yeast into mixing bowl and whisked to mix well.
2. Start mixer and add in cold plant milk slowly. Mix till getting a shaggy dough (about 5 -7minutes for me)
3. Add in butter and continue to knead till windowpane (about 15-20 minutes for me)
4. Round up the dough into tight ball and let proof till double (about 45-60 minutes)
5. Degas and divide dough to 21 balls (about 34g each). Roughly round up the dough into small tight dough balls , cover and let rest on bench for 10 minutes
6. Flatten one small dough ball with rolling pin to get rid of bubbles. Flip the flatten dough so that smooth side facing out while shaping it into tight round dough ball again. Pinch tight to seal. Place it on baking tray, keep it cover and continue working on the remaining dough balls
7. Take the first dough ball that you placed on the baking tray, dip the top into whisked egg and then dip into panko. Place it back on the baking tray with coated side facing up. Repeat with the rest of the dough balls. Cover and let proof in warm place till almost doubled (about 45 mins for me. Room temp 30-31deg cel.
8. After proofing, cut a slit in the middle of the bun with a pair of scissors. Place the cocktail sausage on the bun, squeeze some mayonnaise on top of sausages and sprinkle with some shredded mozzarella.
9. Bake at preheated oven at 170deg cel for 17 minutes. Removed from oven and sprinkle some dried parsley.