Homemade sausage buns are so much better that storebought varieties - here I upgraded mine by using honey instead of regular sugar, less butter and wholewheat flour. And of course better quality sausages. The result is a delicious, soft fluffy bun with a tasty sausage encased within and the slight hum of spice from a sprinkling of black fennel seeds on top. 

I really think the best thing about baking is that you really know what goes into you food, and you can make a conscious decision to choose that. This is a really simple bread dough recipe to keep in your repertoire for whenever you want to make delicious but so much better for you buns or loaves! It pairs nicely with both sweet and savoury fillings, or just plain or seeded, and even as hotdog or hamburger buns. 

150g bread flour 

100g wholewheat flour 

50g honey 

3g yeast 

160g water 

3g salt 

5g milk powder 

5g butter

Combine all the ingredients. Knead till elastic and passes the windowpane test. Let rise till doubled, about 1 hour. 

Divide the dough into 12 portions. Roll into a rope and twist around a small sausage. Set on a parchment lined baking sheet and leave to rise till doubled, about 45 minutes. 

Brush with egg wash and sprinkle with sesame seeds or black fennel seeds (or whatever seeds you like, or omit). Bake for 20-25 minutes till golden on top.