These pillowy springtime delights rely on a classic milk bread recipe for their tender, moist interiors and perfectly cooked sausage. It’s a bit of a project, but well worth the effort.
Difficulty: Moderate
Prep: 180 minutes
Cook: 30 minutes
Total: 208 minutes
Serves: 12
Ingredients
225 g (3/4 cup plus 4 tbsp) milk
355 g (2 2/3 cups, plus 2 tbsp) bread flour
1 tsp instant yeast
50 g (1/4 cup) sugar
1/2 tsp kosher salt
2 large eggs
55 g (4 tbsp) salted butter, softened and cut into pieces
1 tsp cooking spray
1 tbsp heavy cream
1 package Kountry Boys Sausage, any flavor (we used Queso here)
3 tbsp sesame seeds and sliced green onions, if desired
355 g (2 2/3 cups, plus 2 tbsp) bread flour
1 tsp instant yeast
50 g (1/4 cup) sugar
1/2 tsp kosher salt
2 large eggs
55 g (4 tbsp) salted butter, softened and cut into pieces
1 tsp cooking spray
1 tbsp heavy cream
1 package Kountry Boys Sausage, any flavor (we used Queso here)
3 tbsp sesame seeds and sliced green onions, if desired
Method
In a small saucepan over low heat, combine 2 tbsp flour and 1/4 cup plus 3 tbsp milk. Cook, stirring constantly, until a thick paste forms (about 3 minutes). Remove from heat and reserve in a small bowl.
Next, scald the remainder of the milk over medium heat. Once milk starts to foam and expand in the saucepan, remove from heat and transfer to a medium sized bowl.
In the bowl of an electric mixer fitted with a dough hook attachment, combine the flour and milk paste, the scalded milk, and the sugar, remaining flour, salt and one egg. Mix on low until shaggy.
Add butter one piece at a time, waiting until incorporated before adding the next. Increase speed to medium-high and knead until dough is tacky and slight sticky, 8 - 9 minutes.
Wet your hands, then pinch and pull the dough into a smooth ball. Transfer to a medium-sized bowl coated with cooking spray, cover with a moist towel and allow to proof for about 2 hours, or until dough is doubled in size.
Punch the dough to deflate it, then transfer it to a floured surface. Divide dough into 8 equal portions. Form each piece into a smooth ball.
Roll out one of the balls into a 3 x 7 inch rectangle. Place a link of sausage in the center of the dough, then pull and pinch the dough around the sausage to secure it. Slice into six equal pieces and arrange on a baking sheet in a flower shape. Repeat with remaining portions of dough.
Cover rolls with a damp towel and allow to proof until doubled in size, about 1 hour.
Preheat oven to 350 degrees. Before baking, whisk together remaining egg and heavy cream. Brush the tops of each bun with the mixture, then sprinkle with sesame seeds.
Bake until buns are golden brown, 18 to 20 minutes.
Garnish with green onions, if desired, and serve.
Next, scald the remainder of the milk over medium heat. Once milk starts to foam and expand in the saucepan, remove from heat and transfer to a medium sized bowl.
In the bowl of an electric mixer fitted with a dough hook attachment, combine the flour and milk paste, the scalded milk, and the sugar, remaining flour, salt and one egg. Mix on low until shaggy.
Add butter one piece at a time, waiting until incorporated before adding the next. Increase speed to medium-high and knead until dough is tacky and slight sticky, 8 - 9 minutes.
Wet your hands, then pinch and pull the dough into a smooth ball. Transfer to a medium-sized bowl coated with cooking spray, cover with a moist towel and allow to proof for about 2 hours, or until dough is doubled in size.
Punch the dough to deflate it, then transfer it to a floured surface. Divide dough into 8 equal portions. Form each piece into a smooth ball.
Roll out one of the balls into a 3 x 7 inch rectangle. Place a link of sausage in the center of the dough, then pull and pinch the dough around the sausage to secure it. Slice into six equal pieces and arrange on a baking sheet in a flower shape. Repeat with remaining portions of dough.
Cover rolls with a damp towel and allow to proof until doubled in size, about 1 hour.
Preheat oven to 350 degrees. Before baking, whisk together remaining egg and heavy cream. Brush the tops of each bun with the mixture, then sprinkle with sesame seeds.
Bake until buns are golden brown, 18 to 20 minutes.
Garnish with green onions, if desired, and serve.