Cheese & Sausage Flower Buns – Soft, Savory & Family-Friendly

Introduction

If you’re looking for a fun and flavorful twist on classic bread rolls, these cheese & sausage flower buns are an absolute must-try. Shaped like blooming flowers and filled with melty cheese and savory sausage, these golden buns are just as appealing to look at as they are to eat.

Originating from Asian-inspired bakery traditions, flower buns are known for their beautiful design and pillowy texture. This savory version brings together buttery dough, smoky sausage slices, and creamy cheese in every soft, fluffy bite. They’re perfect for casual dinners, lunchbox treats, or weekend baking projects with the kids.

These buns are as versatile as they are impressive — enjoy them fresh from the oven or save for easy grab-and-go meals throughout the week.

Ingredients Overview

Making these buns from scratch is surprisingly simple. The key is a soft, enriched dough and flavorful fillings that complement each other perfectly.

Dough:

• All-purpose flour – The base for soft, structured buns.

• Milk – Adds moisture and tenderness.

• Egg – Enriches the dough and contributes to a fluffy texture.

• Butter – Gives richness and a soft crumb.

• Sugar & salt – For balance and flavor.

• Active dry yeast – Helps the dough rise and creates a pillowy bun.

Filling:

• Sausage – Fully cooked sausage links or smoked sausage work best; sliced thin for easy shaping.

• Cheese – Use melty cheeses like mozzarella, cheddar, or a blend for stretch and flavor.

• Optional: Ketchup, mustard, or a dab of garlic mayo for extra taste.

Egg Wash:

• Egg yolk + milk – Brushed on top for a golden, glossy finish.

Garnish (Optional):

• Sesame seeds or chopped parsley – For a bakery-style touch.

• Shredded cheese on top – Adds an extra layer of melty goodness.

Step-by-Step Instructions

1. Make the Dough

In a mixing bowl:

• Combine 2¼ tsp active dry yeast, 1 tbsp sugar, and ¾ cup warm milk. Let sit for 5–10 minutes until foamy.

• Add 2½ cups flour, ½ tsp salt, 1 beaten egg, and 3 tbsp softened butter.

• Knead until soft and elastic (8–10 minutes by hand or 5–6 minutes in a mixer).

• Cover and let rise for 1 hour or until doubled in size.

2. Prepare the Filling

• Slice fully cooked sausage into thin coins.

• Grate or cube cheese (mozzarella or cheddar preferred).

• Optional: Prepare a dipping sauce or spread like mustard or garlic mayo.

3. Shape the Flower Buns

• Punch down the dough and divide into 8–10 equal portions.

• Roll each portion into a ball, then flatten into a circle.

• Place a small mound of cheese in the center, then arrange 4–5 sausage slices around it, pressing gently.

• Pinch or snip the edges between sausage slices to create “petals.”

• Tuck the outer edges inward to enhance the flower shape.

4. Second Rise

• Place buns on a lined baking sheet with space between each.

• Cover lightly and let rise for 25–30 minutes until puffy.

5. Add Egg Wash & Bake

• Preheat oven to 350°F (175°C).

• Brush buns with egg wash (1 egg yolk + 1 tbsp milk).

• Optionally sprinkle sesame seeds or a bit of shredded cheese on top.

• Bake for 18–22 minutes, or until golden brown and cooked through.

6. Cool & Serve

• Let cool slightly before serving. Enjoy warm with dipping sauces or on their own.

Tips, Variations & Substitutions

Baking Tips:

• Use warm (not hot) milk to activate yeast properly.

• Don’t overfill the center — a small amount of cheese is enough to keep the shape.

• Let buns cool on a wire rack to avoid soggy bottoms.

Variations:

• Spicy kick: Use pepper jack cheese or spicy sausage.

• Mini buns: Make smaller rolls for party appetizers or lunchbox treats.

• Breakfast version: Add scrambled eggs with sausage and cheese.

Substitutions:

• Yeast: Instant yeast can be used (no need to bloom — mix directly with dry ingredients).

• Flour: Bread flour can be used for a chewier texture.

• Dairy-free: Substitute plant-based milk and butter; use vegan cheese.

Serving Ideas & Occasions

These savory flower buns are fun, festive, and incredibly versatile.

Serve With:

• A side of marinara, mustard, or honey garlic dip

• Fresh salad or roasted veggies

• Soup (like tomato or broccoli cheddar) for a cozy combo

Occasions:

• Weeknight family dinners

• Potlucks or bake sales

• Kids’ lunchboxes

• Weekend baking projects or picnics

Storage Tip:
Store in an airtight container at room temperature for 1–2 days, or refrigerate for up to 4. Reheat gently in the oven or microwave.

Nutritional & Health Notes

These buns are:

• Protein-rich from sausage and cheese

• Great for portion control — each bun is filling on its own

• Easily customizable to suit dietary needs

Estimated per bun:

• Calories: ~250–300

• Protein: ~10g

• Fat: ~14g

• Carbs: ~28g

Make it lighter:

• Use turkey or chicken sausage

• Add chopped veggies to the filling

• Use part-skim cheese and whole wheat flour for extra fiber

FAQs

Q1: Can I freeze cheese and sausage flower buns?

A: Yes! Freeze after baking and cooling. Wrap individually and reheat in the oven or microwave when ready to enjoy.

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Q2: Can I make these ahead of time?

A: Absolutely. Shape and refrigerate the buns before the second rise. Let them sit at room temperature for 30 minutes before baking.

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Q3: What cheese works best?

A: Mozzarella for melty texture, cheddar for flavor, or a mix of both. Avoid hard cheeses that won’t melt well.

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Q4: Can I make the dough without eggs?

A: Yes — omit the egg and add a bit more milk to compensate. The buns may be slightly less rich but still soft.

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Q5: How do I get perfect golden tops?

A: Use an egg yolk and milk mixture for a glossy, golden finish. Bake in the center of the oven for even color.

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Q6: Can I use store-bought dough?

A: Yes! Pizza dough or dinner roll dough will work in a pinch — just adjust the shape and rise time as needed.

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Q7: Are these spicy?

A: Not by default, but you can use spicy sausage or add chili flakes to the filling if you want a kick.

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