Bonfire Night Sausage Buns

It's a tradition in our house to eat creamy tomato soup with homemade sausage buns to dip in and scoop up all of that creamy goodness. I get very excited for this because I absolutely love both of these recipes so I'd love to share the sausage-goodness with you too! These are a Mr Metal Baking speciality!

For this recipe you will need a 12-hole muffin tin and a mixer.

Ingredients:

500g Bread mix (or make your own bread - see below)

8 Sausages (you want good quality)

50g Unsalted Butter (melted)

1 Piece of Garlic (chopped)

6 Spring Onions

200g Mature Cheddar (grated)

If you are making your own bread mix:

500g Strong White Bread Flour

7g Fast Action Yeast

1 tsp Salt

About 350ml Lukewarm Water

How Mr Metal Baking makes his Bonfire Night Sausage Buns:

1. First, get your bread mix going if you are making your own.

   1. Put the flour, yeast and salt into a bowl and add the water. Mix well for about 8-10 minutes on medium speed in your mixer

   2. Lightly oil a bowl and place the dough in the bowl, cover with a cloth and place in a warm spot for 1 hour to 90 minutes until the dough has doubled in size.

2. While your dough is doughing, cook your sausages and leave them to cool. After which, slice them into 1cm slices.

3. Prepare your other ingredients: finely slice the spring onions and the garlic, and grate your cheese. Melt your butter and add the chopped garlic to it.

4. Once the dough has risen, roll it out on a lightly floured surface measuring roughly 50cm x 30cm. Brush with half of the garlic butter and scatter over the spring onions, most of the cheddar and all of the sausages.

5. Roll up the dough as tightly as you can like a Swiss roll. Measure your roll and divide it into 12 equal pieces using a sharp knife.

6. Brush the holes of a 12-piece muffin tin with some of the melted butter before pushing a sausage bread roll into each hole, with the cut side up. Cover loosely with cling film/a cloth and leave in a warm place to puff up for about 30 minutes.

7. In the meantime, pre-heat your oven to 180ºC Fan.

8. When your rolls have puffed up, glaze them with the remaining garlic butter and grated chesse and bake the rolls for c.20-25 minutes until golden brown.

9. Leave to cool in the tin then enjoy with some delicious homemade soup!