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1
Put all the ingredients for the soft bun dough in a bread machine, and start the 'dough' function.
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2
Leave it up to the machine until the 1st proofing.
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3
After the first proofing, deflate the dough well.
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4
Divide into 8 portions, and shape into balls.
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5
Place the sealed ends down, cover with a wet kitchen towel and let rest for 20 minutes.
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6
When the dough has rested, form each dough ball into an oblong shape while deflating.
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7
Roll out the dough into a cylinder by rolling with your hands on a flat surface.
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8
Roll the dough around the wiener sausage.
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9
Firmly seal both ends.
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10
Place the sausage buns on a baking tray, leaving spaces in between.
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11
Let them rise for the second proofing at 30C for 20 minutes.
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12
Make sure not to let them dry out.
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13
If you don't have a proofing feature in your oven, leave them to rise to about 1.5 to 2 times their original size.
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14
Preheat the oven to 200C.
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15
After the second proofing, brush the beaten egg on top.
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16
Make a shallow slit in the middle using a knife.
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17
Squeeze ketchup over the slits.
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18
Top with pizza cheese and garnish with chopped parsley.
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19
Lower the oven temperature to 180C and bake for 14~17 minutes.
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20
And they are done!
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21
Usefor the bread dough.
