Korean Bakery-Style Corn and Cheese Sausage Bread (5 Buns)

Melt 3 tbsp butter, turn off the heat, and add 120 ml milk and 2 tbsp sugar. When lukewarm, add 2 tsp yeast and wait until foamy. Mix in one dough egg and 1/4 tsp salt.

Add 1 3/4 cups flour, mix, and knead until smooth, about 1 minute. Cover and let rise about 1 hour until doubled.

Deflate and divide the dough into five pieces. Wrap each around one fully cooked sausage, pinch the seam shut and place on a lined baking tray.

Using clean scissors, make angled cuts 1–1.5 cm apart through the sausage roll without severing its bottom. Arrange the sections alternately left and right like petals.

Mix 1/3 cup corn, 1/3 cup each green pepper and onion, and 1/4 cup mayonnaise. Divide onto the five buns. Top with 1 cup mozzarella and about 1/3 cup ketchup; let rise another 20–30 minutes.

Preheat the oven to 175°C (350°F) and bake about 20 minutes. Mix one egg with 1/4 cup water, brush thinly onto the outer bread, and bake 5 more minutes. Check that dough and egg wash are fully cooked.

Serve only when sausages are hot throughout and no raw dough remains inside. Beware of the hot tray and cheese.

Refrigerate leftover buns within 2 hours of cooking and reheat thoroughly. Do not leave lunchbox portions unrefrigerated for long.