Put all the ★ ingredients in a bread maker, and start the "bread dough course." Wait until the 1st proofing is finished. (Kneading by hand is fine as well.)
Take the dough out on a dusted board, and gently press the air out. Divide into 10 portions, roll them into balls, and let sit for 15 minutes.
Roll them out into tear drop shapes with a rolling pin. Divide one sheet of cheese into 3, and place 2 of them on one portion of the tear drop-shaped dough. Don't place them at the bottom edge of the dough.
Place the wiener at the top edge of the dough, and roll it downward. Tightly close the end.
Place the seams down, and let them proof for the second time until they increase 1.5 ~ 2 times in size. I used "proofing setting" in the oven for 30 minutes at 40℃.
Glaze with the beaten egg. Rip up the remaining cheese and place it on top of the wraps. Squeeze on mayonnaise to your liking, and sprinkle with parsley.
Bake in the preheated oven for about 11 minutes at 210℃.
Story Behind this Recipe
I love cheese bread, so I put cheese in wiener sausage wraps.
When you are rolling out the dough, make them a little narrower and longer than normal butter rolls. Then the wiener sausages won't be hidden in the wraps.