Making Chinese Sausage Buns

Occasionally, I will get buns from bakery for my kids lunch. Sometimes, they just want something simple which does not require reheating. There are only limited microwaves in the school and sometimes, the line to use the microwave can be very long.


Buns with meat filings are great for the lunch box. It is very convenient.  Occasionally, I will make a batch but then the boys will be bored with it as a batch usually yield at least 8 to 10 buns and they will have the same thing for the rest of the week.

I used the same dough recipe for cinnamon bun to make these buns.

Yield 8 buns


Chinese-Braid-Buns-1Divide the dough into 8 equal pieces.
Chinese-Braid-Buns-2For the braid type, roll the dough out into an oblong shape. Place the sausage in the centre. Make seven 45 degrees cut on both sides of the dough.
Chinese-Braid-Buns-3Braid the dough over the sausage, overlapping one another.
Chinese-Braid-Buns-5For a different version where the center of the bun is more bulging, roll the dough into a long strip with the middle part bigger than the ends.
Chinese-Braid-Buns-4Wrap the dough around the sausage with the thicker part in the middle.
Chinese-Braid-Buns-6Let the dough rise in a warm and draft free place for 50 to 60 minutes.
Chinese-Braid-Buns-8The dough should double in size.

Brush the dough with egg wash (just a beaten egg) and sprinkle with sesame seeds.

Bake in a 350F preheated oven for 10 to 12 minutes or until the bun is golden brown.

This Post Has 3 Comments

  1. Shopaholicinvan

    Was great meeting you tonight Suanne! I will have to try making this Chinese sausage bun; never knew it would be so easy. Saves me $1 from buying it at the store. Do you know how they make BBQ pork buns and cocktail buns (coconut buns)?

  2. Cecilia

    Hi Shopaholicinvan,

    Here is the recipe for the coconut bun filling:

    Butter (at room temperature) – 1/2 cup
    Flour – 1/4 cup
    Sugar – 1/2 cup
    Evaporated milk – 1Tbsp
    Unsweetened shredded coconut – 1/2 cup

    Mix the above together and roll it into 3 inch long strip. Refrigerate/freeze it until firm.

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