Mini Sausage Bun (Pig In a Blanket)

I got this recipe from my cooking class a few years back. Made this last week and my children ate the entire thing in a matter of 2 days.

Mini Sausage Bun (Pig In a Blanket)

Ingredients

250gm All purpose flour

140ml fresh / full cream milk

2 tbsp margarine

2 ½ tbsp granulated sugar

2 tsp dry / instant yeast

½ tsp fine salt

12 pcs sausages – halved / 24 cocktail franks

Directions

Combine the flour, sugar and yeast in a mixing bowl. Add milk and margarine to the dry ingredients. Using the mixing paddle attachment, mix it on low spead for a minute. Add salt.

Then replace the mixing paddle with the dough hook attachment. Knead the dough on low speed for about 10-15 minutes until the dough is smooth and elastic. If it’s too wet then sprinkle in a little more flour. The dough should be a litte tacky to the touch.

If you do not have a mixer, then you can mix the ingredients together and knead them by hand.

Form the dough into a ball and place it in a large greased bowl to proof. Cover the dough with a plastic wrap and let it stand in a warm place for 45 minutes until it doubles in size.

Punch down the dough a few times and divide it into 24 equal portions. Gently pull the dough to stretch it out into a strip or a long sausage.

Take a strip and wrap it around the sausage pieces. Pinch the edges of the dough together and place it in a greased baking sheet about 2-inch apart.

Let it rest again for another 30 minutes till dough is puffy.

Preheat oven to 180C and bake for 12-18 minutes until they are golden.

Brush the top of the bread with margarine as soon as it comes out of the oven to give them a shiny glaze.

Let them cool for 5 minutes before serving.