Fluffy milk bread rolled around a grilled hotdog for the perfect mid-afternoon snack.
How I love thee Korean baked goods. In Boston, there’s a couple Korean bakeries (by couple, I mean two?). Both are major chains from Korea and that carries a price tag. I usually enjoy the more classic breads but DrJuh often goes for one of the hotdog or sausage enclosed breads. Oddly, a lot of the more savory fusion breads include hotdogs i.e. “pizza” bread, hotdog with hashbrown in rolls, and then today’s highlight, hotdog (sausage) roll bread!
This is a fluffy milk bread rolled around a grilled hotdog. When I go grocery shopping, I occasionally call DrJuh and ask: which hotdog bread should I buy for your snack? Well this time around, I just made it! More money conscious and it can be served warm, instead of in the microwave but right out of the oven!
Instructions below for the bread are using a stand mixer. The bread can definitely be made by hand. Usually you need to knead about 10 or so minutes on hand than what’s noted in the instructions using a mixer. I’d recommend googling how to knead my hand because there’s so many incredible videos out there!
Side Note: I halved the Wok of Life milk bread recipe for the outer roll bread. If you have a favorite milk bread recipe, you should use it! I made these with Hebrew National Natural Uncured Beef Franks once and DrJuh did not enjoy the hotdogs. He’s much more into the Ball Park Franks. I think that one has more salt but I mean, if we’re trying to be healthy, we’d be eating a salad right?
Korean Sausage Roll Bread
- ⅓ cup (80 ml) heavy cream
- ½ cup (120 ml) milk
- ½ large egg lightly beaten (see note below)
- 2 Tbsp (25 g ) sugar
- ¼ cup (30 g) cake flour
- 1 ¾ cup (210 g) bread flour
- ½ Tbsp (4.25 g) dry yeast I prefer instant but active can be used
- ¾ tsp salt
- ¼ onion chopped
- 8 hot dogs
- 1/2 egg from left over egg for egg wash
- In the bowl of a mixer, in order as written, add the heavy cream, milk, egg, sugar, cake flour, bread flour, yeast and salt. Using the dough hook attachment, turn on the mixer to “stir” (lowest setting). After 5 minutes, add in the chopped onion.
- Continue to mix for another 10-15 minutes. Until the dough is smooth and elastic. The dough should come together and pull away from the sides. If it feels too wet, add in more flour 1 Tbsp at a time. (The first time I made it on a rainy day, I ended up adding 2 ½ more Tbsp. After 15 minutes, it was very obvious that the dough was way too sticky and not pulling away from the sides).
- Cover the dough and place aside in a warm spot for 1 hour until the dough grows and expands 1.5X - 2X.
- While the dough is proofing, heat the hotdogs. On a nonstick fry pan on medium heat, roll the hotdogs on the pan for a few minutes until lightly grilled. Set aside.
- Once the dough has nearly doubled in size, punch the dough down. Divide the dough into 8 equal pieces. Lightly flour your working area. Take one of the dough pieces and knead it a few times. Roll the dough into about 12-15 inch long rope. Wrap the dough around the hotdog. Pinch the ends of the rope to keep the dough in place. Repeat with the remaining dough and hotdogs. Cover with seran wrap or a kitchen towel and allow to rise for one hour again. The dough should double.
- Preheat your oven to 350 degrees F (175 C). Brush the buns with the remaining beaten egg - this will help make the buns golden brown in the oven. Optional*: Sprinkle the top of the buns with shredded cheese or roasted sesame seeds (I prefer the cheese!). Bake in the oven for about 14 minutes. Serve warm with a squirt of ketchup.
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