Name: Dog Bun
Total time: 1 h

For the dog rolls, first knead the water, egg, sugar, flour, dry ferment and salt. Then knead in the butter and continue to knead until a smooth dough is formed.

Cover the dough and let it rise for about 1 hour until it has doubled in volume.

Cut the sausages diagonally into slices. Cut the olives for the eyes and snout into small pieces. Line a baking sheet with baking paper.

Place the dough on a floured work surface and pound it a few times with your fist to release the air. Shape the dough into 6 equal-sized balls and let rise, again covered, for 15 minutes.

Roll out each ball, not too thin, into a rectangle with rounded corners. Place on edge on work surface so that short sides are up and down and long sides are right and left. Place a sausage slice at the bottom and cut a slit in the center at the top.

Fold from top to bottom. Pull the slit apart a bit so you can see the sausage (i.e. the dog’s tongue). On the right and left, cut the dough and push it to the side so that you can see the dog’s ears. Place the rolls on the baking sheet and let them rise, covered, for another 45 minutes.

Preheat the oven to 180 °C at the end of the rising time.

Place the olive pieces as eyes and snout on the dog buns and press down lightly.

Beat the egg and brush the dog buns with it. Bake for about 15 minutes.

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Dog Bun

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