Korean Sausage Roll Bread
Fluffy milk bread rolled around a grilled hotdog for the perfect mid-afternoon snack.
Servings: 8 hotdog rolls
Ingredients
- 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
Instructions
- 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.
Notes
Note: 1 large egg is about 3 Tablespoons (or 50 grams). Lightly beat a egg and scoop out 1 ½ Tbsp of egg into the dough batter. Use the remaining beaten egg as the egg wash.