Soft, fluffy sausage buns are a beloved treat in many Chinese bakeries, with pillowy milk bread wrapped around a savoury sausage. Also known as Chinese hot dog buns, these golden rolls are a staple of Hong Kong–style and Asian bakeries across the world. This recipe shows you how to recreate the classic Chinese bakery sausage buns at home, with simple steps for achieving that tender, bakery-style bread.
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Why You’ll Love These Sausage Buns
These Chinese bakery sausage buns are the kind of treat you’ll find lined up in glass cabinets at your favourite Asian bakery. They are soft, savoury and impossible to resist! Why you’ll love them too:
- Fluffy milk bread dough – that bakes up light and tender, just like authentic bakery buns.
- Savoury sausage filling – that makes these buns a satisfying snack or light meal.
- Versatile recipe – use classic hot dog sausages, chicken sausages or even cheese-filled options.
- Crowd-pleasing flavour – loved by both kids and adults.
Ingredients Notes and Substitutions
Milk bread dough
The milk bread dough recipe I use comes from The Woks of Life and has been my trusted go-to for years. It’s wonderfully straightforward, skipping the tangzhong step while still producing a loaf that’s soft, chewy, and beautifully tender in every bite.
- Thickened cream – also known as heavy cream. Bring to room temperature.
- Milk – full fat or skim milk is suitable. Bring to room temperature.
- Eggs – a large egg, roughly 55g. Bring to room temperature.
- Castor sugar – also known as superfine sugar.
- All purpose flour – also known as plain flour.
- Active dry yeast – or instant yeast.
- Salt
Filling and topping
- Cocktail sausages – also known as mini frankfurts or cheerios if you’re from Australian or New Zealand!
- Tomato sauce – also known as ketchup
- Kewpie mayonnaise – or any brand of rich, egg yolk-based mayonnaise
- Seaweed sprinkle – optional, can be substituted for sesame seeds
- Egg – to make the bread shine
- Castor sugar – also known as superfine sugar.
- Hot water
How to Make Sausage Buns (Step by Step)
Step 1: In a stand mixer with dough hook attachment, add cream, milk, egg, castor sugar, flour, yeast and salt. Turn on the mixer and knead for 15 minutes or so, stopping the mixer every so often, squashing the dough together. After this time, the dough should pull away from the sides. If it’s too sticky add a little extra flour one tablespoon at a time and continue kneading until it does pull away.
Step 2: Cover the dough with a damp towel, place in a warm spot and allow to rise until it’s doubled in size (1-2 hours).
Step 3: Once dough has doubled in size, knead it again on a low setting for 5 minutes to remove air bubbles. Flour your surface and turn out dough on top of it. Divide into 12 pieces. Roll each ball into an oval shape and each side in to make a flat edge. Add cocktail sausage and roll up, keeping the seam of the dough at the bottom.
Step 4: Repeat with remaining dough and sausages and place on a lined baking tray. Cover with a damp towel and allow to rise again for 30-45 minutes.
Step 5: Preheat oven to 175ºC. Whisk egg lightly to make an egg wash. Brush on top of each bun. Drizzle tomato sauce on top in a zig zag pattern and then a line of mayonnaise down the centre. Sprinkle with seaweed flakes.
Step 6: Bake in the oven for 21-23 minutes, or until bread is golden on top. Stir together sugar and hot water until it dissolved and then brush this gently on top of each bun to give it sweetness and shine.
Tips for Perfect Sausage Buns
- Use room temperature ingredients – cold milk, eggs or butter can slow down yeast activity and affect the dough rise.
- Knead until windowpane stage – the dough should stretch thin without tearing, which ensures a soft and fluffy crumb.
- Divide the dough evenly – weigh the total dough, divide by 12, and use that number to portion each ball so all your buns bake evenly.
- Don’t skip the second proof – letting the shaped buns rise again before baking keeps them light and airy.
- Brush with egg wash – this gives the buns that signature glossy, golden bakery-style finish.
- Add other toppings if you like – sesame seeds, shredded cheese or spring onion give extra flavour and texture.
Storing & Freezing
These sausage buns are best enjoyed fresh, but they store well too. Keep any leftovers in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days. For longer storage, wrap the buns tightly and freeze for up to 2 months. Simply reheat in the oven or air fryer until warm and fluffy again.
Variations to Try
- Cheese-topped sausage buns – sprinkle grated cheddar or mozzarella on top before baking for a melty, savoury crust.
- Double sausage buns – place two sausages side by side in each bun for a bakery-style variation that’s extra hearty.
- Sesame seed topping – brush with egg wash and sprinkle white or black sesame seeds for added flavour and crunch.
- Spring onion buns with sausage – scatter finely sliced spring onions over the top before baking for a fresh, savoury finish.
More Asian Bakery Recipes to Try
If you love these sausage buns, you might also enjoy some of my other Chinese style bakery recipes. Try my Spring Onion Buns, Honey Cheese Bread or Blueberry Cream Cheese Buns. They’re all soft, fluffy and just like the ones you’d find at your favourite Asian bakery.
📖 Recipe
Sausage Buns (Chinese Bakery Style)
Ingredients
Milk bread
- 160 g cream room temperature
- 250 mL milk room temperature
- 1 large egg room temperature
- 75 g castor sugar
- 570 g all purpose flour
- 10 g active dry yeast
- 7 g salt
Filling and topping
- 12 cocktail sausages mini frankfurts
- 1 egg lightly whisked
- Tomato sauce
- Kewpie mayonnaise
- Seaweed sprinkle optional
- 1 tablespoon castor sugar
- 1 tablespoon hot water
Instructions
- In a stand mixer with dough hook attachment, add cream, milk, egg, castor sugar, flour, yeast and salt. Turn on the mixer and knead for 15 minutes or so, stopping the mixer every so often, squashing the dough together. After this time, the dough should pull away from the sides. If it’s too sticky add a little extra flour one tablespoon at a time and continue kneading until it does pull away.
- Cover the dough with a damp towel, place in a warm spot and allow to rise until it’s doubled in size (1-2 hours).
- Once dough has doubled in size, knead it again on a low setting for 5 minutes to remove air bubbles. Flour your surface and turn out dough on top of it. Divide into 12 pieces. Roll each ball into an oval shape and each side in to make a flat edge. Add cocktail sausage and roll up, keeping the seam of the dough at the bottom.
- Repeat with remaining dough and sausages and place on a lined baking tray. Cover with a damp towel and allow to rise again for 30-45 minutes.
- Preheat oven to 175ºC. Whisk egg lightly to make an egg wash. Brush on top of each bun. Drizzle tomato sauce on top in a zig zag pattern and then a line of mayonnaise down the centre. Sprinkle with seaweed flakes.
- Bake in the oven for 21-23 minutes, or until bread is golden on top. Stir together sugar and hot water until it dissolved and then brush this gently on top of each bun to give it sweetness and shine.
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