Nori Sausage Rolls [Sweet Bun Dough]

This sausage rolls recipe uses the basic Sweet Bun Dough [recipe here].

Here is the similar bun recipe but I'm using the straight dough method  which also yields soft and fluffy buns.

Ingredients for the buns [Straight Dough Method]

[makes  16 - 18 buns]

100 gm plain flour  [you can replace plain flour and use all 500 gm bread flour]

400 gm bread flour
4 tsp instant yeast [I used 3 tsp]

100 gm sugar [I used 80 gm]

1 tsp salt
260 - 280  ml water
1 small egg [30 gm] - can used large egg and set aside some for egg glaze

60 gm butter
some nori seaweed - break into small pieces or use nori powder
16 pieces sausage [blanched in hot water, drain and cool or steamed for 5-10 minutes]

1. Mix all the dry ingredients and egg  [except butter] in a mixer bowl, then slowly add in the water.  Knead from low speed until well combined.  Continue to knead on medium speed until dough is soft and smooth [takes about 7-10 minutes].  Add in butter, keep kneading  until dough is soft and elastic or window pane stage. 
2. Shape dough into a ball.  Cover and leave to proof for 15-30 minutes or until double in size.   Punch down and divide dough into 16 portions of equal weight.  Shape dough into round balls or any shapes preferred.
3. Place bun in baking tray [here I rolled the buns into 2 different ways].  See photos below.
4. Leave to rise for 45-60 minutes or until double in size.  Brush with egg/milk glaze. Pipe mayonnaise over the top.
5. Baked in preheated oven at 190 degrees [middle shelf]  for 12-15 minutes or until golden. 
6. Brush buns with some melted butter [can skip this step if you do not want the buns to be oily] 
7. Remove and leave to cool on rack or serve.

Photos below show two ways of rolling the Sausage Rolls

First Way

Second Way