Cheesy Sausage Buns: Easy and Delicious!

Very airy and incredibly tasty! These buns with sausage and cheese are prepared using the simplest yeast dough and water. It is perfect for preparing not only salty, but also sweet pastries. Just replace the filling with any other!
cook time: 2h 30 min
Lucas Halstead
Cheesy Sausage Buns: Easy and Delicious!

Nutrition Facts (per serving)

281
Calories
15g
Fat
25g
Carbs
12g
Protein

Ingredients (12 portions)

Basic:

Salt 1 tsp
Sugar 2 tsp
Wheat flour 600 g
Water 300 ml
Egg yolks 1 pc
Hard cheese 300 g
Vegetable oil 3 tbsp
Sesame 1 tbsp
Boiled sausage 350 g
Dry yeast 1.5 tsp

Recipe instructions

Step 1

Step 1
How to make buns with sausage and cheese? Prepare all ingredients. Take refined vegetable oil. Buy good boiled sausage. And to make the buns even more flavorful, take smoked ones. Buy cheese of varieties that melt well when baked. You can replace sesame with poppy seeds, flax seeds, or you can omit the sprinkles. Take premium or first grade flour so that the buns turn out snow-white inside.

Step 2

Step 2
Heat the water to 35-38 degrees. At this temperature, the yeast activates faster. Add sugar. Stir. In a sweet environment, yeast grows faster. Add dry yeast. Stir. Cover with a cloth and place in a warm place for 15-20 minutes. Dry yeast can be replaced with fresh yeast in the amount of 15 g. If the kitchen is quite warm, close the windows and leave the container with yeast on the table.

Step 3

Step 3
In the meantime, prepare the flour. Be sure to sift it through a sieve. This step will make the dough more airy.

Step 4

Step 4
If the yeast is of high quality, foam should form on the surface. If it is not there, poor quality yeast was used or the room was cool. In this case, the baked goods may not rise and may end up clogged.

Step 5

Step 5
Pour vegetable oil into the dough and add salt. Stir.

Step 6

Step 6
Add prepared flour in small portions. After each addition of flour, stir well with a spoon until all ingredients are well moistened. You may need more or less flour than I did.

Step 7

Step 7
When the dough becomes quite dense and difficult to knead with a spoon, it’s time to continue kneading with your hands.

Step 8

Step 8
Dust the board with flour. Transfer the dough and knead until you obtain a soft lump that does not stick to your hands. Gradually add flour if necessary. Since everyone’s flour is different, its quantity can vary within small limits and differ from what is stated in the recipe.

Step 9

Step 9
Place the dough back into the deep bowl. Cover with a cloth and leave in a warm place for 90 minutes. The times indicated are approximate — the dough may need more or less minutes/hours to rise.

Step 10

Step 10
Meanwhile, prepare the bun filling. Cut the boiled sausage into small cubes. Grate hard cheese on a medium or coarse grater.

Step 11

Step 11
After the specified time in step 9, the dough has increased in size by 2-3 times. The dough proofing time depends on the room temperature and the quality of the yeast and may be longer or shorter.

Step 12

Step 12
Place the rested dough on a dusted board and knead well. Divide into 3 pieces. Form each into a ball and work with each one in turn. While you work with one piece, return the rest back to the bowl and cover with a napkin to prevent the dough from drying out.

Step 13

Step 13
Roll out into a thin rectangular layer. If necessary, to prevent the dough from sticking to the board, dust the board with flour.

Step 14

Step 14
Divide the cheese and sausage into 3 parts. Spread some of the grated cheese and chopped sausage onto the dough sheet.

Step 15

Step 15
Roll into a tight roll and pinch the edges on the sides and along the entire length of the roll so that the filling remains inside.

Step 16

Step 16
Cut into 8 portions.

Step 17

Step 17
For baking, a metal baking sheet, a heat-resistant form, or you can take muffin tins are suitable, then the buns will turn out to be beautifully shaped. Line the baking sheet and pan with high-quality parchment to prevent the buns from sticking to the bottom. I didnʼt grease the iron molds with vegetable oil, and they ended up sticking to the bottom. I’ll tell you later how I got out of this situation. Cover the mold with a cloth and leave in a warm place for 25-35 minutes.

Step 18

Step 18
Shake the yolk. Grease the workpieces. Sprinkle with sesame seeds. Preheat the oven to 190-200 degrees. Since everyone’s appliances are different and vary in power, be guided by your oven. Baking time may differ from that indicated in the recipe. Send to bake for 20-25 minutes. To check if the buns are baked, remove the browned buns and pierce them with a wooden skewer. If the dough does not stick, then the baking is ready.

Step 19

Step 19
Buns with sausage and cheese are ready. In this case, I couldn’t immediately get them out of the mold. In order to remove them from the molds, I covered them with a cloth napkin, added a plastic bag on top and covered them with a warm towel. I left it for 15-20 minutes. After this procedure, I slightly picked it up with a spatula and removed it from the mold.

Step 20

Step 20
Immediately after baking, the buns are very, very soft and melt in your mouth. After they have cooled completely, they can be cut well with a knife. Store them in a tightly sealed container for no more than 1-2 days, after which they will become denser and not as tasty. Cold buns can be warmed up a little in the microwave before serving, this will give them airiness. Bon appetit!

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