Divide the dough into balls of 70 g, about 8 pieces are obtained. Size is like a tennis ball. Roll each ball into a cake and put a peeled sausage.
Roll up like a dumpling and close up the edges, firmly pressing the sausage to the dough. Cut across into 8 parts, leaving the spine uncut.
Put the bottom piece to the left with a simultaneous turn and put it like a stump, the next one to the right. The following steps are staggered. The result is a caterpillar.
Put the oven on heating at 220 C. Lay baking paper on a baking sheet.
Put buns for 15 minutes to proof in a warm place. Lubricate the top with egg + milk.
Bake for about 20 minutes or watch on your oven until golden brown.