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Japanese-Style Sausage Bread (Sausage Pan)
5 from 12 votes

Japanese-Style Sausage Bread (Sausage Pan)

Japanese-style sausage bread features a soft, slightly sweet yeast dough shaped around a hot dog sausage. The dough is enriched with milk, oil, and a portion of beaten egg for tenderness. After rising, the dough is stretched to form a bagel-like opening holding the sausage, then baked until golden. Optional garnishes include furikake, sesame seeds, ketchup, and mayonnaise for added flavor and texture.

Prep Time
20 mins
Cook Time
15 mins
Additional Time
1 hr 30 mins
Total Time
2 hrs 5 mins
Servings: 6
Calories: 323 kcal
Course: Snacks, Lunch
Cuisine: Asian, Japanese

Ingredients

Dough:
  • 125 ml milk lukewarm, whole
  • 30 g granulated sugar
  • 4 g active dry yeast
  • 250 g all-purpose flour
  • ½ egg beaten, reserve the remainder for the egg wash, large
  • pinch of sea salt
  • 30 ml vegetable oil
Main:
  • 6 hot dog sausages pat dry
Garnish: (optional)
  • 1 tablespoon Furikake Seasoning
  • 1 teaspoon sesame seeds
  • 1 tablespoon ketchup
  • 1 tablespoon mayonnaise Kewpie brand

Instructions

Make the dough:
    Cup of Yum
  1. In a bowl, add the warmed milk, granulated sugar and yeast. Give it a stir and let the yeast activate, about 5 minutes.
  2. To a stand mixer bowl fitted with a dough hook attachment, add the flour, egg, salt, and oil. Add the activated yeast mixture and knead until the dough becomes smooth and shiny, about 5-8 minutes.
  3. Transfer the dough to a lightly greased bowl and cover with a tea towel.
  4. Let the dough rise in a warm location until doubled in size, about 1-1.5 hours, depending on how warm it is.
  5. Once risen, deflate the dough and divide into 6 equal portions, rolling into balls.
  6. Take a dough ball and poke a hole through the middle.
  7. Gently stretch the dough outward, forming the shape of a bagel. If the dough is resistant, let it relax for 5 minutes before stretching again.
  8. Stretch the dough into an rectangular-oval shape, and place it onto a baking sheet lined with parchment paper.
  9. Tuck and press the hotdog sausage into the hole.
  10. Repeat with the remainder.
  11. Cover the buns and leave in a warm location to rise until slightly puffy.
  12. Preheat oven to 350°F/177°C.
  13. Use a pastry brush to brush egg wash on the surface of the dough, and sprinkle with furikake seasoning and/or sesame seeds, if desired.
  14. Bake at 350°F/177°C for 15-17 minutes, or until the top is lightly golden in color.
  15. Remove from oven and let cool on a wire rack.

Notes

  • Weigh half a beaten egg using a kitchen scale, aiming for 25-27 grams for consistent dough texture.
  • Stretch dough gently to form the hole for the sausage; allow it to relax if resistant before continuing to prevent tearing.
  • Optionally garnish with furikake and sesame seeds before baking for authentic flavor and appearance.

Nutrition Information

Calories 323kcal (16%) Carbohydrates 47g (16%) Protein 11g (22%) Fat 10g (15%) Saturated Fat 3g (15%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 4g (20%) Trans Fat 0.01g (1%) Cholesterol 37mg (12%) Sodium 360mg (15%) Potassium 163mg (3%) Fiber 1g (4%) Sugar 7g (14%) Vitamin A 69IU (1%) Vitamin C 0.1mg (0%) Calcium 50mg (5%) Iron 3mg (17%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 323

% Daily Value*

Calories 323kcal 16%
Carbohydrates 47g 16%
Protein 11g 22%
Fat 10g 15%
Saturated Fat 3g 15%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 4g 20%
Trans Fat 0.01g 1%
Cholesterol 37mg 12%
Sodium 360mg 15%
Potassium 163mg 3%
Fiber 1g 4%
Sugar 7g 14%
Vitamin A 69IU 1%
Vitamin C 0.1mg 0%
Calcium 50mg 5%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.