Homemade Rice Flour Sausage and Vegetable Bread
Easy Home Baking: Delicious Rice Flour Sausage and Vegetable Bread Recipe
Shocked by the high price of store-bought sausage buns? Now you can make them at home! This recipe uses rice flour for a delightfully chewy texture and allows you to use premium sausages and fresh vegetables for a healthier, tastier treat for your kids. Discover the joy of home baking with this simple and rewarding recipe.
Dough Ingredients
- 540g High-gluten rice flour
- 10g Instant dry yeast
- 10g Salt
- 55g Sugar
- 50g Unsalted butter, softened
- 30g Skim milk powder
- 30g Egg (about 1/2 medium egg)
- 280g Lukewarm water
Toppings and Seasoning
- Mayonnaise
- Ketchup
- Finely minced carrot
- Finely minced onion
- Finely minced bell pepper or paprika (or celery)
- Sausages (your choice)
- Mayonnaise
- Ketchup
- Finely minced carrot
- Finely minced onion
- Finely minced bell pepper or paprika (or celery)
- Sausages (your choice)
Cooking Instructions
Step 1
In a large bowl, combine all the dough ingredients except for the water and butter: high-gluten rice flour, yeast, salt, sugar, skim milk powder, and egg. For a smoother texture, you can sift the rice flour beforehand.
Step 2
Pour in the lukewarm water and begin mixing with your hands until the ingredients just start to come together into a rough dough. Don’t worry if you still see some dry flour; it will come together.
Step 3
Once the ingredients form a cohesive mass with no visible dry flour, add the softened butter. Continue to mix and knead until the butter is fully incorporated into the dough.
Step 4
Knead the dough vigorously until it becomes smooth and elastic. This can be done by repeatedly slamming the dough onto your work surface or by folding and stretching it for about 10-15 minutes. Properly kneaded dough will feel smooth and have good elasticity when touched. This develops the gluten for a chewy texture.
Step 5
Shape the smooth dough into a ball and place it back into the bowl. Cover the bowl with plastic wrap or a damp kitchen towel to prevent the dough from drying out. Let it rest at room temperature. Rice flour dough does not require a separate first fermentation (proofing) like wheat flour dough.
Step 6
After about 20 minutes, you should observe that the dough has visibly increased in size. This indicates that the dough has fermented properly.
Step 7
Transfer the fermented dough to a clean work surface and gently deflate it. Divide the dough into portions of approximately 50g each. You can adjust the size based on your preference.
Step 8
Shape each portion into a ball, lightly dust with flour if needed, and cover with plastic wrap or a damp towel. Let them rest for about 10 minutes. This brief rest makes the dough easier to handle for shaping.
Step 9
While the dough is resting, prepare the vegetables for the topping. First, wash the carrots thoroughly and mince them as finely as possible. The sweetness of carrots complements the bread well.
Step 10
Finely mince the onion as well. Chopping the onion slightly coarser than the carrot will provide a more pleasant texture when bitten into.
Step 11
If using bell peppers or paprika, mince them finely. If these are unavailable, celery can be an excellent substitute, adding a nice crunch and aroma. (Tip from the recipe creator: Celery not only adds a great scent but also a delightful texture, making the bread even more delicious.)
Step 12
Combine the minced vegetables in a bowl and mix with mayonnaise. Use just enough mayonnaise to bind the vegetables together so they clump slightly; too much can make the bread greasy. Ensure they cling together well.
Step 13
Your delicious vegetable topping for the sausage buns is now ready! This is the perfect preparation for a moist and flavorful sausage bread.
Step 14
Bring the rested dough portions to your work surface. Prepare to shape the dough around the sausages. Gently flatten each dough ball into an oval or rectangle. Place a sausage in the center. Carefully pull and stretch the dough to match the length of the sausage. Wrap the dough around the sausage, pinching the seam firmly to enclose it completely and prevent it from opening during baking.
Step 15
Arrange the shaped buns on a baking sheet, leaving some space between them. Now, it’s time to create the decorative cuts. Hold your knife or scissors at about a 45-degree angle and make cuts into the top of the dough, being careful not to cut all the way through to the bottom. Gently pull apart the cut sections and arrange them slightly askew, in a zig-zag pattern. (Tip: Baking 4 buns per standard baking sheet usually works well for size.)
Step 16
Generously spoon the prepared mayonnaise-mixed vegetable mixture onto the cut surfaces of the dough. Ensure an even distribution for maximum flavor.
Step 17
Finally, decorate your buns. Fill a piping bag with mayonnaise and pipe a decorative pattern over the vegetables. Then, pipe ketchup in a similar fashion. For finer details, make a small snip at the tip of your piping bag.
Step 18
Bake the sausage and vegetable buns in a preheated oven at 190°C (375°F) for 10 to 15 minutes, or until golden brown. Enjoy your delicious homemade sausage and vegetable buns, best served warm!
