These buns are like the ones you get from bakeries. I love experimenting with bread dough............
I know that making a pizza is more straight forward.......but the joy of making these buns are greater!

Once we have perfected the dough then I assure you that you will not stop experimenting with different flavours and shapes of bread..........its just so exciting! and comforting!

Since my older one is still at home doing online schooling, she's been my taster and the first to comment on my food!
She'll come out of her room after each class asking "Amma what's cooking today? Or
"Amma whats that lovely smell?"
I'm gonna miss her when she goes back to school.

We finished a few for lunch that day..........and was left with only 4 to take pictures with!:)

These sausage pizza buns were perfect for school snacks! The kids loved them.

warm milk - 1 cup
sugar - 2 tbsps
instant yeast - 2 and 1/4 tsp
egg - 1
salt - 1 and 1/2 tsp
dried herbs (italian seasoning)  - 1 tsp
all purpose flour - 3 cups
unsalted butter, softened - 2 and 1/2 tbsps

for the topping 
chicken sausages - 10
capsicum, chopped- as required
onion chopped - as required
cheddar cheese grated - as required.
dried herbs
salted butter for brushing the tops


  • In the bowl of your stand mixer, add the sugar and warm milk. Add the yeast and give it a stir.
  • Add in the egg and give it a good whisk.
  • Next, add the salt, dried herbs and mix well.
  • Add in the flour and mix on low speed. You can also mix with a big spoon because it will be too stick to use your fingers.
  • Once the dough has come together (it will still be sticky at this stage) add the butter.
  • After you mix for 2 minutes, the dough will be wet but no longer sticky. At this point roll into a ball and tuck the uneven edges at the bottom. Cover and keep in a warm place to rise till its doubled in size. Mine took 1 hour and 15 minutes.
  • In the meanwhile prep the toppings.
  • Once the dough has doubled, lightly flour your work surface and place the dough on the counter. Gently press it down so that it deflates. 
  • Divide the dough into 10 balls. Mine was roughly around 70 g per dough ball.
  • Roll each ball into a rectangle in the size of the sausage and place the sausage on it.

  • Enclose the sausage inside and pinch the ends shut.

  • Make cuts on the sausage log. The cut must reach the sausage but not the dough at the bottom.

  • now twist each sausage cut in the opposite direction.

  • Do the same with all the 10 dough balls.
  • Place them on a pan lined with parchment paper, leaving 1 inch gap between the buns for them to expand and rise. Cover them loosely with cling wrap and place them in a warm place so that they double. About 45 minutes.
  • Pre heat oven. 
  • Brush the tops with butter and bake them  at 180 degrees for about 13 to 15 minutes or until the tops are slightly brown.
  • Remove them from the oven and drizzle the required chili sauce. Top with the onions and capsicum and sprinkle the cheese generously on top. Sprinkle some dried herbs.
  • Bake them again for 10 minutes or until the cheese has melted.

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