Twisted Hot Dog Buns (Sausage Buns)

This bread dough is stuffed with hot dogs and topped with onion pepper mix, cheese, scallions, and drizzled with ketchup. They are soft, fluffy, and so delicious! These freezer-friendly twisted hot dog buns are excellent for lunch, dinner, or any time of the day.

These twisted hot dog buns are similar to the Asian sausage bread rolls. We call it Sausage rolls, and they were my brother’s favorite. When we were kids, mum always gets sausage rolls from our favorite bakery. It was just a sausage wrapped in bread dough with a little ketchup. He always eats the sausage and leaves the bun, but I ate it all. Similarly, my son does the same thing, but when I made these hot dog buns, he couldn’t pick the hot dog so he ate it all.?

I have been wanting to post this recipe for a long time and never got to it until now. This is the best time to make it when everyone is at home. Get your kids to help you out, they will love it!

I also made some veggie-topped bread with the same dough recipe which will be posted after this.  

There were many times I have used only mustard, mayo, and ketchup to top these hot dog buns. You can use any topping you have in your kitchen. However, I have a few suggestions for toppings. 

• barbeque sauce
• siracha ( fantastic !) 
• ranch dressing
• mustard and ketchup
• teriyaki sauce
• Jalapeno and onions ( if you like it spicy )
• onion and mushrooms

This recipe is very simple and doesn’t have the tangzhong method, yet yields very soft and fluffy hot dog buns. I have used my basic bun dough recipe with a few changes. This time I added more milk and butter. I mixed the butter towards the end with the dough.

Things we need for hot dog buns(Sausage buns)

• Hot dogs (sausages) 
• onions and peppers
• mayo
• ketchup
• cheese
• Scallions/ Green onions

For the bun dough

• All-purpose flour
• salt
• sugar
• yeast
• milk 
• water 
• butter

How to make twisted hot dog buns ( Sausage buns)

Mix flour, salt, sugar, yeast, water, and milk to form a soft dough. Knead the dough for 5 minutes. Next, add the room temperature butter to the dough and knead well until the dough comes together. Knead for about 10 minutes. 

Place the dough in a greased bowl, cover and let it proof for 1 hour or until doubled in size in a warm place. If the weather is cold, it might take more time to rise.

Meanwhile, saute the onions and peppers for 5 minutes. Cool completely, add the mayo and mix well to combine. 

After an hour, punch the dough down, leave it to rest for 10 minutes, and shape the dough.

Divide the dough into half. Next, roll each half into a log and divide each log into 9 equal size pieces.

Roll each dough ball into an oval shape.(picture 1)

Place the hotdog/ sausage in the center and roll it into a log to wrap the hotdog, pinch the seams to seal the edges. (picture 2 & 3)

Next, place the wrapped hot dogs on parchment-lined sheet pans. Using kitchen scissors/ a sharp knife, make 8-11 slits, ensure you cut through the hotdog but not right through the dough(bottom part) to separate it, as shown in picture 4.

Now, overlap each cut slice across each other, as shown in picture 5. 

Brush egg-wash on the buns, before topping it. ( It is difficult to brush the eggwash after adding all the toppings).

Lastly, top all the twisted buns with onion and peppers, grated cheese, scallions, and drizzle with ketchup. (picture 6)

Cover them with cling wrap and let it rest (rise) for 40 minutes. 

Meantime, preheat the oven to 190° C / 374°F. This can be done during the last 15 minutes of the rising time. 

Bake the hot dog buns for 18-20 minutes. Serve warm and enjoy!