Equipment Needed
- Stand mixer with dough hook (or large bowl and sturdy spoon)
- Large mixing bowl
- Small bowl for cinnamon sugar
- Rolling pin
- Sharp knife or bench scraper
- Baking sheet
- Parchment paper or silicone baking mat
- Pastry brush
- Kitchen thermometer (highly recommended)
- Clean kitchen towel
Step-by-Step Instructions
I always start by combining my dry ingredients. In the bowl of my stand mixer, I whisk together the flour, the 2 tablespoons of sugar, the instant yeast, and the salt. This ensures the yeast is evenly distributed throughout the flour. In a separate measuring cup, I warm the milk to that perfect 110°F and then whisk in the 3 tablespoons of melted butter and the egg. With the mixer running on low with the dough hook attached, I slowly pour the wet ingredients into the dry. The mixture will look shaggy at first, but I let the mixer run on medium-low speed for about 5-7 minutes until it forms a smooth, slightly tacky dough that pulls away from the sides of the bowl. If it’s too sticky, I add a tablespoon of flour at a time. This kneading time is crucial for developing the gluten, which gives the buns their soft, pillowy texture.
Once the dough is ready, I place it in a lightly oiled bowl, turning it once to coat. I cover the bowl with a clean, damp kitchen towel and let it rise in a warm, draft-free spot for about 1 hour, or until doubled in size. My favorite spot is inside my oven with just the light on—it creates the perfect cozy environment. While the dough rises, I prep my other components. I pat my sausage links very dry and set them aside. In a small, shallow bowl, I mix the ¼ cup of sugar with the tablespoon of cinnamon for the coating. This is also when I line my baking sheet with parchment paper.
After the dough has risen beautifully—it should feel light and airy—I turn it out onto a lightly floured surface. Using my hands, I gently press it into a rough rectangle to deflate it, then I use my rolling pin to roll it into a larger rectangle, about 12×10 inches and ¼-inch thick. Using my sharp knife or bench scraper, I cut the dough into 8-10 long, even strips. Now for the fun part: I take one strip, gently stretch it a little, and wrap it around a dried sausage link in a spiral, pinching the ends to seal. I repeat with all the sausages, placing the wrapped “pigs” seam-side down on my prepared baking sheet, spacing them about 2 inches apart.(See the next page below to continue…)