Put all the ingredients for the soft bun dough in a bread machine, and start the 'dough' function. Leave it up to the machine until the 1st proofing.
After the first proofing, deflate the dough well. Divide into 8 portions, and shape into balls. Place the sealed ends down, cover with a wet kitchen towel and let rest for 20 minutes.
When the dough has rested, form each dough ball into an oblong shape while deflating.
Roll out the dough into a cylinder by rolling with your hands on a flat surface. Roll the dough around the wiener sausage. Firmly seal both ends.
Place the sausage buns on a baking tray, leaving spaces in between. Let them rise for the second proofing at 30℃ for 20 minutes. Make sure not to let them dry out.
If you don't have a proofing feature in your oven, leave them to rise to about 1.5 to 2 times their original size. Preheat the oven to 200℃.
After the second proofing, brush the beaten egg on top.
Make a shallow slit in the middle using a knife.
Squeeze ketchup over the slits.
Top with pizza cheese and garnish with chopped parsley.
Lower the oven temperature to 180℃ and bake for 14~17 minutes. And they are done!
Use Recipe ID: 1164854 for the bread dough.
Story Behind this Recipe
For my daughter who loves wiener sausages.
Make shallow slits on the tops. Adjust the baking time and temperature to your oven. This time, I used long wiener sausages, but if you use normal wiener sausages, it may be better to divide the dough into 10 - 12 portions.